I’ve found that baking my sourdough in my loaf pan just produces the most stunning loaves. I also love the convenience of sandwich bread. I like that it can give higher hydration loaves a bit more structure too, and doesn’t allow the loaf to spread like a dutch oven. I also burnt the living hell out of my beautiful thrifted Le Creuset dutch oven.. wishing i had tried this earlier.
500g bread flour
370 g water
100 g starter
12 g salt
1 hour autolyse period, add starter & salt and a bit of water. Stretch and fold 4 times 45 min intervals. BF till 50% increase in volume. shape and cold proofed overnight.
Came out so delicious and look at that crumb!
(sandwich is swiss sliced chicken breast homemade pesto and pea shoots)
by Adventurous_Hippo_10
7 Comments
Looks good. What size loaf pan are you using and do you use it for cold proofing or do you use a banneton and transfer for bake?
Same!
https://preview.redd.it/ydhzgjoymp7f1.jpeg?width=3024&format=pjpg&auto=webp&s=cf54279e5b1ebb706cf5f321d663a6e7c01df0d6
They come out so much more neat in my opinion! I just cover it with the same sized pan until I can bake without the lid with ice for steam under the parchment sheet 🙂
How do you stop them from sticking to the loaf pan? Do you still use parchment?
I do the same for daily use bread. I notice you have very nice slices. What are you using? Anything special or just patience?
how do you get the oven spring/ear? I’ve recently discovered using a loaf pan and my loaves are coming out great, possibly more tasty than a boule? But I can’t seem to get oven spring or an ear. do you score down the middle or off centre? I’ve tried creating more steam with a hot tray of water and spritzing the dough but no luck. still great loaves though
Nice!!! What kind of pan? With no lid?
That sandwich looks disgusting. Send it to me and I’ll dispose of it for you. 🤤