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Shaping is much more foolproof. No preshape needed. Just shape into a tight log and pop it in an oiled up loaf pan
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No proofing baskets needed! Proof right in the loaf pan
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Slices much easier and uniformly. No more little nubs or weirdly shaped end pieces.
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Just as beautiful (IMO) and delicious.
Roasting pan also doesn't need to be pre heated like a Dutch oven. It's a winner. And it's cheaper. Ok maybe that's 6 reasons haha
(Recipe and process in comments)
by Booyacaja
23 Comments
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Ingredients:
500g bread flour
100 starter… Right out the fridge!
360g water
10g salt
Process:
-Mix all and let sit 30 min.
-Rough knead and bunch of slap and folds to really get in there. About 3 mins.
-Wait 30 min and do 4 rounds stretch and folds every 30 min (2 hours total)
-Bulk ferment until doubled. 8 hours total from me from mix to shape.
-Shape and place in oiled loaf pan
-Add any extras (I like sesame seeds)
-Cool proof 12 hours at least (or wait 2 hours at room temp to puff back up)
Next day:
-Preheat oven with roasting pan or large dutch oven inside. 475 degrees
-Score and mist with water (you can also add a splash of boiling water to roasting pan instead)
-Bake 475 lid on 25 min
-Bake 450 lid off 15 min
-Wait 1 hour to slice. Boom!
Goooddddaaammmnnnn
i agree. i like sandwich loaves. I make a baking cloche for the loaf pan for the 1st half of baking by putting another loaf pan on top. get great oven spring
I’ve been wanting to do this. Any specific brand of tin/material that you use?
Structurally supported!
I appreciate it all, but I’ve been baking my loaves in a pan a lot more often lately; the shape is more consistent all the way through and fiddling around with a boule or batard for sandwiches can get annoying 😅 The loaf pan just feels a little more versatile and it’s definitely less work.
I want to try this! But I’d either have to buy a loaf pan with a lid or a long Dutch oven
Steamy flashbang demo for anyone that doesn’t wear glasses
I finally caved in and ordered the Emile Henry loaf pan from Amazon – hopefully it gets here before the end of the month, can’t wait to try it
Aight, I see what you did there. Great-looking loaf.
100% agree I always used to make them for sandwich bread
What would happen if you didn’t have the roasting pan?
I only use loaf pans now. I use a second loaf pan as a lid.
Would you put any water in the larger pot to help steam or no? (Newbie here)
I do this when i’m making a bread with messy inclusions because I don’t want to get my banneton all gross
I use stai messenger steel loaf pans because I am paranoid about the aciding dough causing other metals to leech
lol this might bring me back to sourdough making
Lovely! What size loaf pan is this?
When it comes to forms, there is no better or worse, just preference. That said, your loaf is lovely.
What’s the end result of spraying with water before baking ? I’ve never sprayed mines
I like this a lot!
You’re awesome for this