Loaf pan test!
Used 8.5×4.5 USA loaf pan
100 g starter
335 g water (cold)
500 g bread flour
10 g salt
Mixed all, 4 sets of stretch and folds/coil folds, BF in cool spot on counter overnight (~14 hours), shape and into loaf pan in fridge for about 6 hours.
Bake covered (another loaf pan on top) at 350 for 30 min, uncovered for 20 min.
by smallflower22
6 Comments
***450 F not 350!!!
I ditched my Dutch oven and am now a convert to a loaf pan too.
I only do loaf pan now. I haven’t done Dutch oven in a long time now. My family likes it that way much better so not sure I’ll ever do Dutch oven again.
Beautiful
I find this very convenient compared to Dutch oven method, we especially love the perfect rectangular slices that fit the toaster.
I swear my DO is causing a gummy loaf. When I bake it in mini loaf pans I don’t have that problem