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To use the two loaf pan method, take one loaf pan to hold the dough and a second loaf pan turned upside down to act as a lid.
This setup traps steam while baking, eliminating the need to transfer the dough from a banneton to a Dutch oven.
The dough can proof directly in the loaf pan, so there's no need for a banneton.
The upside-down loaf pan creates a covered baking environment, similar to that of a Dutch oven.
For cold proofing in the loaf pan, shape the dough and place it in the loaf pan, then cover and refrigerate it overnight.
The next day, you can bake the dough directly in the same pan.
Feel free to use your regular sourdough recipe; just shape the dough into a log and proof it in the loaf pan instead of a banneton.