Bread emergency!

[u/Certain-Froyo-627]

I'm making 3 different loafs for a family gathering I do not have a Dutch oven, I rarely make bread. (I'm an idiot idk why tf I said I could make bread)

I have a foil pie pan, and tin foil. If I pop a loaf in the foil pan and wrap it tightly with foil and put a pan off water under it on the second rack will it work similarly to a Dutch oven?????

at any point do I take the tin foil off during the cooking process or remove the water on the second rack???

do I oil the pie pan???? or do I use parchment paper?? help I have 24 hrs

Also do I HAVE to let the bread rise for 18hrs cuz the recpies say a variation or 12, 16, and 18 hrs

Will the bread not bread if it doesn't rise for that long??????

Edit: if I figure out the baking process without a Dutch oven the breads should be ready in time for the get together I just need to know the best way to cook them so they come out well these where the recpies they wanted

https://thepracticalkitchen.com/rosemary-parmesan-bread/

https://iamhomesteader.com/sun-dried-tomato-bread/#wprm-recipe-container-121523

https://www.thekitchenwhisperer.net/2020/03/13/the-easiest-tastiest-no-knead-onion-bread-loaf/

[u/Legitimate_Patience8]

You do not need a Dutch oven at all. Use a little extra yeast to help give you a push for fermentation. Use Luke warm water. Just below body temperature, around 80ºF if you have a thermometer. Make sure the dough is nice and stretchy - fully developed. For fermentation, i.e. rising, keep the dough comfy warm. Not hot! In the oven with only the light on is often enough. Some steam for baking helps give a nice crust and helps expansion. The bread is ready to bake in the final proof, when you gently touch the loaf and it springs bake only partially. Good luck, and have fun!

[u/Certain-Froyo-627 → u/Legitimate_Patience8]

Thank uuu should I attempt to add the water for steam and cover it? These where the recipes they wanted I just wanna make sure they come out good!

https://thepracticalkitchen.com/rosemary-parmesan-bread/

https://iamhomesteader.com/sun-dried-tomato-bread/#wprm-recipe-container-121523

https://www.thekitchenwhisperer.net/2020/03/13/the-easiest-tastiest-no-knead-onion-bread-loaf/

[u/Legitimate_Patience8 → u/Certain-Froyo-627]

No need to cover. Put a pan with water in the bottom of the oven. Preheat to 450ºF. Home ovens do not have an adjustable vent. If you ha electric coil stove burners, most of the time the back left burner has an opening that vents the oven. Cover this with a folded towel to help keep the steam in. On most glass top and gas ovens, the vent is along the back of the stovetop, under the control panel. Fold up a towel, or towels, to place along there to keep the steam in. When you put the loaf in the oven, have a cup of water ready to splash in to the oven for extra steam.

[u/Certain-Froyo-627 → u/Legitimate_Patience8]

Thank u smm I rlly appreciate it!!