@muscara, @shanibeer and @bozz, so far I baked my breads with the Ploetz method (@akkippon wrote about this i think I remember) and for this technique you use a pre-heated cast iron pot with a tight iron lid for the bread. We used our cast iron pot for baking and cooking and in one moment of tiredness my husband used a thin not heat proofed plastic dough scraper in this hot iron pot. It melted right away and we had an inseparable iron-plastic amalgam. He was so sad (me too)... I instantly wrote the brand, but they advised to not use the pot anymore (I thought you could perhaps polish and re-season it, but they said no).
Long story short... I am dreaming of a new cast iron pot, but they are very expensive here. I have no other pot (no Römertopf) which I could use in the oven. And the tin idea is not doable, all tins have a plastic coating here. I will research more bread recipes for cake forms and safe for the new pot :-DDD (or simply eat more cake instead of bread 😂)