These loaves have a SUPER HARD crust compared to most commercial breads. Historically this was a good thing--it increased the shelf life a bit, for breads containing no preservatives. If I were using a pan the crust would probably be softer over most of the loaf.
You will be powerfully tempted to cut the loaf and start eating it right after it comes out of the oven. If you do, the texture won't be great--the middle will be sort of wet and porridge-like and may separate from the crust when you're trying to slice it. If you can live with that, knock yourself out. It's much better if you wait for the loaf to cool down a bit.
Once it's cut, the exposed surface of the loaf will start to go stale after only a few hours. My best advice is to learn to appreciate this as a textural variation, or toast it--when toasted it makes no difference. I used to try wrapping cut loaves in plastic wrap to stretch it out, but that just makes the crust kind of rubbery. A paper bag or breadbox might help a bit.
Textural issues
You will be powerfully tempted to cut the loaf and start eating it right after it comes out of the oven. If you do, the texture won't be great--the middle will be sort of wet and porridge-like and may separate from the crust when you're trying to slice it. If you can live with that, knock yourself out. It's much better if you wait for the loaf to cool down a bit.
Once it's cut, the exposed surface of the loaf will start to go stale after only a few hours. My best advice is to learn to appreciate this as a textural variation, or toast it--when toasted it makes no difference. I used to try wrapping cut loaves in plastic wrap to stretch it out, but that just makes the crust kind of rubbery. A paper bag or breadbox might help a bit.