Wow, I need to try baking in a pan! The sesame seeds are a fab idea and look really effective (and I bet they give a nice crunch!) 🫶
Some-Key-922
What’s on the surface of the loaf? Sesame?
zippychick78
This is my THIRD loaf pan loaf and I’m so delighted.! I bought the loaf pans months and months ago, but like any good baker, I spent more time thinking about doing the thing, than actually doing the thing.
For years I was making batards using 500g flour, the recipe needed around average bakers percentages. I made my first loaf with 500g flour which came up a little short in size, so I moved up to 620g in Flour. OK that was pretty good but I moved it up again to 700g total flour which is the result you see above!
When I was shaping it, I wasn’t well and was having a pretty bad day. Almost everything went wrong that could. At the end, i kind of had it shaped, but sort of ended up dumping it in the tin – not knowing how it would work out. I can’t explain how surprised I was by this one 🤣. It looks amazing, considering it’s start in life.
So I think I will make this size loaf on an ongoing basis now, with batards for occasions and gifts. Just need to get other flour mixes involved 😁😍
I made lots of notes as in my picture, the red mark signifies the end of the baking process, the rest being notes I made to remember for next time.
Abbreviations from notes F fridge CF coil fold RT room temperature DT dough temperature The loaf is half chapatti flour half white bread, the starter was used a couple of days past peak.
Would love sandwich loaves tips and tricks, any input. I looked at changing my shaping from the burrito, but I can’t find methods which fit me.
I do lid on which means one loaf pan over as a “lid”. I have a pic of that somewhere if anyone is interested.
Edit to add pic after lamination – which is where I judge growth from
Gonna plop this comment right here so i can come back to this recipe when I get ready to bake tomorrow. Thank you!
Spellman23
How are you avoiding it from sticking to the top loaf pan?
And what sized loaf pans?
spkoller2
They look great!
Impressive-Leave-574
So nice!! I need a bigger loaf pan. Can’t wait to try them
TheNakedEdge
Can anyone rec me a good loaf pan (model, link??) and a TLDR for the changes used to switch from boules in a dutc oven to a loaf pan?
Preheat? Lid? Grease? Parchment?
bonjda
I’ve been using mine but I never know how to cut. Yours looks unique, what is it called? Your loaf looks great.
Interesting-Cow8131
The first time I had a loaf that wasn’t dense and gummy was baking in loaf pan. So I’m ditching the dutch oven for baking sourdough
Capable-Departure-55
It just doesn’t make sense as to why people people choose DO over loaf pan I mean, speaking for myself, my entire life I’ve always ate sandwich sliced bread anyways right 🤣🤣 not that it matters but I’ve been loving loaf pan method too!! So good
Souboshi
I use a Pyrex baking pan for my bread and it’s perfect. Makes sure the slices fit in the toaster nicely.
13 Comments
Wow, I need to try baking in a pan! The sesame seeds are a fab idea and look really effective (and I bet they give a nice crunch!) 🫶
What’s on the surface of the loaf? Sesame?
This is my THIRD loaf pan loaf and I’m so delighted.! I bought the loaf pans months and months ago, but like any good baker, I spent more time thinking about doing the thing, than actually doing the thing.
For years I was making batards using 500g flour, the recipe needed around average bakers percentages. I made my first loaf with 500g flour which came up a little short in size, so I moved up to 620g in Flour. OK that was pretty good but I moved it up again to 700g total flour which is the result you see above!
When I was shaping it, I wasn’t well and was having a pretty bad day. Almost everything went wrong that could. At the end, i kind of had it shaped, but sort of ended up dumping it in the tin – not knowing how it would work out. I can’t explain how surprised I was by this one 🤣. It looks amazing, considering it’s start in life.
So I think I will make this size loaf on an ongoing basis now, with batards for occasions and gifts. Just need to get other flour mixes involved 😁😍
I made lots of notes as in my picture, the red mark signifies the end of the baking process, the rest being notes I made to remember for next time.
Abbreviations from notes F fridge CF coil fold RT room temperature DT dough temperature The loaf is half chapatti flour half white bread, the starter was used a couple of days past peak.
Would love sandwich loaves tips and tricks, any input. I looked at changing my shaping from the burrito, but I can’t find methods which fit me.
I do lid on which means one loaf pan over as a “lid”. I have a pic of that somewhere if anyone is interested.
Edit to add pic after lamination – which is where I judge growth from
https://preview.redd.it/3224b8prufze1.jpeg?width=2992&format=pjpg&auto=webp&s=96e3616e7e4362635ca05f7252d9b11851781168
Gonna plop this comment right here so i can come back to this recipe when I get ready to bake tomorrow. Thank you!
How are you avoiding it from sticking to the top loaf pan?
And what sized loaf pans?
They look great!
So nice!! I need a bigger loaf pan. Can’t wait to try them
Can anyone rec me a good loaf pan (model, link??) and a TLDR for the changes used to switch from boules in a dutc oven to a loaf pan?
Preheat? Lid? Grease? Parchment?
I’ve been using mine but I never know how to cut. Yours looks unique, what is it called? Your loaf looks great.
The first time I had a loaf that wasn’t dense and gummy was baking in loaf pan. So I’m ditching the dutch oven for baking sourdough
It just doesn’t make sense as to why people people choose DO over loaf pan I mean, speaking for myself, my entire life I’ve always ate sandwich sliced bread anyways right 🤣🤣 not that it matters but I’ve been loving loaf pan method too!! So good
I use a Pyrex baking pan for my bread and it’s perfect. Makes sure the slices fit in the toaster nicely.
https://preview.redd.it/inbs30falgze1.png?width=1080&format=png&auto=webp&s=92f9e5ede627b9124557c2e15d87ea814c12abba
I love the seeds on yours! It adds such a nice texture! I bet it’s super satisfying to crunch down on that crust.
Any chance you can type out your recipe. Hard to read that.