For several years now I've been making FWSY with Dutch ovens and I love them, but I saw a small bakery making their bread in loaf pans so I gave it a whirl this morning. Love the result and thought I'd share.
I used 2 standard loaf pans stacked, using one as a lid, and made a single loaf of the FWSY overnight white.
Cheers!
by ishouldquitsmoking
8 Comments
Ooohh! I’m going to try that! Thank you!
The bread looks great, but dear lord, what’s in the bottom of your oven?
You just made a Dutch oven tho
Hi. Couldn’t agree more. I have no DO and only on bread tin so I open bake.
Happy baking
Sourdough I gather?
How many of these do you think you could fit in your oven before it’s too much???
I was thinking about getting some of those large aluminum disposable roasting/serving pans to put over my loaves, that way I could put a small tray of water/ice cubes in there also.
This is a great idea though and I love the consistency of slice size with this shape loaf. I have SO MANY loaf pans – mine, my mama’s, my granny’s. And we are a family of bakers, so it’s a lot. lol
I think I might actually try this today. Thank you so much for sharing!!! It’s like you just knew I had been on the hunt for a more lightweight option. 🙂
Looks great, what a good idea! And sorry for being dumb but what is FWSY?
The author of FWSY has a second book called Evolutions in Bread that covers pan loaves as well. It’s a fantastic follow-up to FWSY, with similar processes but much more variety in the recipes.