Ingredients:
200g levain rye
600g water
700g 50/50 white/rye flour
10g salt
Process:
Baked in bread pan covered for 40 minutes un covered for 10
The other pictures of the boules are just hand shaped using a banneton.
The boules never come out tight/with high rise. Especially higher hydration ones above 80% they always seem to pancake, no matter how tight I make my folds. It will eventually droop.
I tried using a bread pan for the first time with 85% hydration and it looks pretty good.
I think from now on for my regular day to day bread I'm going to use this technique. It makes a great sandwich bread. But is this considered cheating in regard to baking sour dough?
by Mr-SamWise
28 Comments
I mean, if you prefer to do it that way, who’s to tell you you’re wrong. I guess a question I would have is, is it somehow better without the pan? IDK.
I will say your rye crumb looks better than mine. I’ve tried rye a few times and it’s very dense. Taste great tho.
Why would it be cheating? There are a million ways (at least) to make bread. You should make your bread the way you like it.
There’s no rules. Do what you like.
Using a bread pan is the answer. People love to see those artisan loaves but I like that my bread fits in the toaster (and containers for freezing).
It isn’t considered cheating lol. If you like your 85% loaf pan sandwich bread then carry on. If you want to improve your technique, or would actually rather have a boule for a loaf, then build some more gluten during the slap/stretch and folds. There’s no need to agonize over it if you prefer the sandwich loaf though. For what it’s worth I think some slices from the boule would make a pretty great sandwich as well.
I started off with boules in a dutch oven, and I ended up with loaf pans — one inverted on top of the other. I find it easier and more convenient to make bread this way.
I bake with 60/40 whole grain rye/wheat with 85% hydration and I always use bread pans. The rye flour, especially whole grain, is just not strong enough to hold the shape of a freely formed bread. Your loafs look great 👍
https://preview.redd.it/hojhvz99tlxe1.jpeg?width=4080&format=pjpg&auto=webp&s=16d06f1c501152743bcea77af2777df4386b8163
Standing loaves are mostly for people to flex on Instagram.
I’d much rather have tasty bread that rose in a loaf pan than flat wonky boules/batards.
Just make good bread. And if you get the itch to pursue standing loaves, go for it. A lot of regular bakers I know seem to just loaf pan to get consistent good bread.
If it is then I’m guilty as well
I love using bread pans. Cheap ones. So much easier to take out of the oven. 😆
I also feel like almost everything you wanna put on bread or cook with bread is better when the bread is shaped like a loaf. French toast, sandwiches, grilled cheese, etc..
You still have to proof correctly to get a good loaf regardless of the final baking container so I say not cheating at all! Lots of people have switched to doing loaf pans for selling as you can fit 2x as many in your home oven!
Trying to get a lofty rise with that much rye in a freeform loaf will be a fruitless endeavor.
Nope, not cheating. It is just a preference on the form factor. Same as boules vs batards.
I make batard or loaf tin only because they are more user friendly 😀 I take loaves to my kids for their family and notice that one of them uses up the bread quickly if it is a sandwich loaf, so that is how I make theirs now. I also like the bread less holey so it works for sandwiches or toast with toppings. To each their own when it comes to bread joy!
https://preview.redd.it/i6ze4rilxlxe1.jpeg?width=3024&format=pjpg&auto=webp&s=8fc6b8fb1d921563564586e47c49d2c0d0332158
I don’t think of it as cheating or a shortcut: It’s still sourdough, you’re making it by hand at home. In a broader sense, in order for something to be “cheating” there has to be rules in place that promote “fair play”. Bread making isn’t a game, and it doesn’t have rules.
Don’t be so hard on yourself, this is a hobby that takes some time to learn and develop. Besides, I think those loaves look good. Remember that a lot of people posting here are posting the bread that they are most proud of, and they’ve been making bread for years to refine their craft.
Anyways, I think that bread pan loaves can be beautiful to look at too.
https://preview.redd.it/f2anlv8wxlxe1.jpeg?width=4032&format=pjpg&auto=webp&s=baa1ca1229c3a9748220cd42dbde6b24640fdbc9
yes it’s against the laws, fellas, bring them to the baking prison
I prefer bread or loaf pans because I like the shape of the slices better. Not cheating, just a preference, and honestly who cares if it’s a little easier? As long as the people eating it are happy with the taste and texture, it really doesn’t matter. Dont overthink it! 🙂
You’re only “cheating” 😉yourself out of growing pains we all have to go through. If you want to do bread pans so be it! If you want to make free standing sourdough, do it, don’t back down! You make the dough, the dough does not make you, you got this, hang in there.
No, not at all!!
There are LOTS of different ways to make sourdough bread and baking in a loaf is one of them, in fact, one of the most popular methods! 😁 people do no pan sometimes just for the things you can do, the designs you can make on them etc.👍👍
Is baking *bread* in a *bread pan* cheating? C’mon now.
No. I prefer the loaf pan form over the round boule. I use my bread to make sandwiches. It also removes the need to learn to shape the loaf. One just drops the dough into the pan at the appropriate time.
In Germany, we call them “Kastenbrot” (box bread). Many people prefer them because they’re easier to cut and great for making sandwiches. Also, the shape is more room-efficient and therefore better to store.
I think the only thing that’s cheating is buying bread, putting it in your pan, and saying you made bread.
I usually use my bread for grilled sandwiches. Uniform slices are ideal. Otherwise, you end up with 5 or 6 different slice sizes.
Not at all imo. Using a bread pan simply shapes your loaf. I think using a bread pan makes loaves perfect for sandwich bread
I bake in a loaf tin because it’s the shape of my toaster.
https://preview.redd.it/d3w5e7389mxe1.jpeg?width=2992&format=pjpg&auto=webp&s=d653556dfa4fdb727743e83ea888083e3c673d43
Who cares 😁
Whatever your preferences are. If anyone tells you otherwise they are just gatekeepers. Don’t listen to them.
I have been baking bread forEVER, and I find this artisan loaf fad funny. It is for the Instagram picture and the extra $5.00 in the store. My bread recipes can be formed into artisan loaves, braided, rolled into rolls, or plopped into bread pans, and all turn out well.
Bread is bread and an amazing thing. Four ingredients. It can be an art, a skill, and a basic necessity. It is to feed you, fill you, and make you and your family happy. No one else. So don’t worry if it is “cheating” or not, do you know how many don’t even attempt it? You are one of the Bread Bakers. Congratulations!