Hey fellow wild yeast warriors! I wanted to share my experience of switching from the traditional Dutch oven to loaf pans. Honestly, I’m loving the loaf shape far more than the bannetons, whether oval or round. Plus, the ability to cold proof directly in the pan has been a total game-changer. I can bake 3 loaves at a time, probably four if I had a couple more pans.
Here’s the recipe and process I’ve been using:
Ingredients:
– 120g starter
– 350ml water
– 500g flour
– 2 tbsp fine sea salt
Steps:
1. Mix all ingredients until shaggy.
2. Bulk Ferment for 1 hour.
3. Perform 4 sets of stretch and folds every 30 minutes.
4. Rest dough for 4–8 hours.
5. Shape dough and place into parchment-lined loaf pans.
6. Cold proof for 12–48 hours.
7. Rest dough on the counter for 1 hour before baking.
8. Preheat oven to 500°F with pans inside. Score loaves.
9. Reduce oven temperature to 450°F. Bake covered for 30 minutes, then uncovered for 15 minutes.
10. Turn out loaves from pans and cool on a wire rack.
by LopsidedEditor1194
5 Comments
I have been considering trying something like this. I was worried the top pan might fall off too easy, so I was thinking about using a pair of binder clips to hold them together. Or maybe I’m overthinking it?
What was your experience with this aspect?
Looks awesome! This is eventually my goal. I’m doing the traditional round shape for now as I’m learning but ultimately want bread for sandwiches, and the round shape is not as convenient for that. Is this recipe for one loaf and you just double/triple if you want more than one?
In the instructions you mention preheating the oven with the pans, if your loaf is still resting in the pans, what pans do you have in the oven? Also how are you using the baking sheet I see in the oven?
I’ve been debating on trying this and your post has inspired me to go for it!
I swapped to a loaf pan recently as well and it is *so* nice. Making the best bread of my life!