I received 4 stainless pans for Christmas and was excited to make some bread. I've been making boules for 15 years, but never tried a pan. I used the "pan on pan" technique to trap the steam.
I ordered some binder clips to keep the top pan on, but they seemed to do fine without. Also from years of habit, I put one of the loaves seam side up in the pan haha. I gave it an extra stitch and it seemed to do fine anyway (the one without the seeds).
400g bread flour
60g ww flour
75g starter
370g water
1 tsp salt
Autolyse 1 hr
Stretch and folds every 30m, 5 total
Bulk until 2x
Divide and shape
Grease bottom pan and lay in cut parchment paper. Drop in dough.
Cold retard overnight
Preheat to 500f, score and cover pans with second pan. Bake for 25m at 480, them remove lid and bake for 20m at 420
These are the pans I used: https://www.amazon.com/far-Stainless-Bakeware-Meatloaf-Dishwasher/dp/B08KT5GCS1
by trimbandit
9 Comments
Beautiful
Gorgeous!
I was just thinking about this method! It doesn’t get talked about enough in my opinion
Pan on pan is my preferred method. Loaves come out great. Easy to slice and freeze for toast.
Do you proof in the pans? Are you preheating the top one if so?
Beautiful bread!!!
Did you use the 9×5 or 12x 5 pans?
Lovely. I just recently started using this method on my regular loaves and I love it. Easier shape for sandwiches and easier on me not having to lift a heavy Dutch oven. Actually I stopped using a Dutch oven altogether a few years ago. Used a long stoneware covered baker since then. Still do, but I think I like using the pan over pan bread pan method better.
Awesome results! I’ve been working on switching over to loaf pans myself recently