I’ve seen home baker, Maria Baradell AKA @leafandloafco on IG, use this method of two stainless steel pans in her home bakery. The method is simple and allows for more loaves in the oven at once as I can only fit one DO in my stove at a time, therefore cuts back on the time the oven has to be on & the propane I use if I make two loaves! Plus it makes perfect sandwich-size slices!
by K80L80Bug
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For my recepie I use the Joshua Weissman [sourdough recipe](https://www.joshuaweissman.com/post/sourdough-bread):
175g levain. 804g bread flour. 75g whole wheat flour. 680g water at 90°F. 18g fine sea salt. Mix levain and let it rest for 5 hours. One hour before it’s ready, mix flour and 580g water, reserving 100g, and rest for 1 hour. Incorporate levain and dough with some reserved water and rest 20 minutes. Add salt and remaining water, mix until smooth, then rest 15 minutes. Perform 5 stretch-and-folds (every 30 minutes or so), then let rest undisturbed for 2½ hours. Divide, pre-shape & place in parchment paper lined stainless steel pans. Refrigerated for 20 hours. Pulled out of fridge, allowed dough to warm for 1.5 hours. “Scored” with scissors. Placed greased stainless steel pan on top of dough filled pan and baked covered at 500°F for 30 minutes. Uncovered and baked another 20 minutes (my oven was fluctuating temps so I opted a little on the longer side to be safe.) Easily took the loaves out of the pans thanks to the parchment paper, removed the PP and rested to cool.
I don’t even bother covering my loaf pan. A bit of steam and cook at 425F instead of 450F.
This are beautiful loaves.