Diane,
I mostly bake in a Brottopf and Romertopf, both with lids. At times,
if I want a round loaf, I use a round casserole dish lined with
parchment paper sprayed with oil letting dough rise in the dish. The
bread always easily peels away from the parchment paper.
Starting with cold oven.
Sometimes with shaped dough straight from the refrigerator after
overnight proofing for more sour tasting bread.
Twenty minutes with lid on during initial bake then lid off to brown bread.
I use a non-stick oil spray as I shape the dough, and on the dishes'
top and bottom.
Any kind should do but I use an oil spray I buy from GFS [Gordon Food Service].
With my fast rising homemade sourdough starter using a bread machine
dough cycle to make the dough, I can bake bread in the oven in 3 to 4
hours: Time of start to finish depends on which additives I use.
Link to my bread pictures:
http://www.feldoncentral.com/garden/photos/v/memberphotos/earl/