It’s official. I’ve converted to baking my regular recipe in loaf pans instead of a Dutch oven

Way easier for sandwiches and toasting. I can cook multiple places at the exact same time without having to do trial and error on open bake steaming methods and I don't have a big heavy Dutch oven to clean at the end.

I still love gifting regular batard shapes because I find them to be more aesthetic but for my personal loaves? Loaf pan all the way.

Recipe:

90% White Bread flour
10% dark rye
65% hydration
20% starter
2% salt

• mix and fermentolyse flours, starter and water for 45 mins
• add salt with a wet hand to help with dissolving. Mix until homogeneous and dough pulls away from bowl.
• rest for 45 mins then take sample for aliquot. Do 3 coil folds every 30-45 mins then finish bulk ferment at 30% rise.
• preshaped, rest 15 mins then do final shaping before dipping into sesame seeds and into oval banneton. Rest at room temp for 30 mins.
• add last min surface tension by stitching up bottom of loaves and cold proof for a few hours to firm up a bit more.
• wet parchment and line a loaf pan with it (I find this makes it easier to line the loaf pan and also adds a tiny bit of moisture for steam)
• add dough to loaf pan. Score and spray with water. Add second loaf pan on top to act as lid and bake at 425 for 30 mins lid on and 20 mins lid off or until desired colour.