So today my daughter is having a birthday and she wanted a fondue party. So I made some sourdough bread (Forkish's pain au leaving from evolutions in bread) for the party. I couldn't find my bannetons so I opted to use my loaf pans instead and holy crap the result was so much better than normal for me.
by Snowblind321
8 Comments
Ive been trying this recently and love it too
I only do in loaf pans also.
I often do my breads in a pan. more forgiving regarding water amount and (over-)fermentation, overall less hassle, and evenly sized slices for my „Pausenbrot“ 🙂
They look great!! Did you put another loaf pan on top when you baked them?? Or just left them open??
Your loaves are beautiful. It pisses me off no no end when other people get it on the first try… and I’m still struggling
I use more or less the Tartine recipe which makes two loaves and I’ve been doing one boule proofed in a round banneton and baked in the Dutch oven and one loaf proofed and backed in a loaf pan with a second loaf pan as a lid and I really like it. I’ve found that the people I give bread to also like the loaf shape.
They look amazing! Did you do something different regarding shaping and proofing compared to a regular banneton loaf?
Ok, you’ve convinced me to try this. I love the look of my banneton breads, but I can see the benefits of this method.
How did the crust and crumb compare?