I made a round load exactly one time but I didn’t like the inconsistency in slice sizes and how it did t fit in my toaster. Now I only use 9×5 loaf pans!
Recipe
150g einkorn
350g KABF
365g water
150g starter
10g salt
25g honey
20g avocado oil
Mix all ingredients, let sit for 30 mins
Complete 4 sets of stretch and folds 30ish mins apart
Bulk ferment on counter in straight side container until it has risen about 130%
Shape and move to oiled loaf pans, cold proof in fridge for 24 hrs
Bake at 400 for 30 mins with another loaf pans inverted on top, then 375 for 15 mins uncovered or until reached 205degrees
Sit until cool and enjoy!
by yellow_pellow
29 Comments
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Loaf pan loaves are my go-to.
Loaf pan loaves are my go-to.
Just started this two bakes ago and probably not turning back. Works much better using my bread slicer
Yup! Thats all I bake! Best sandwich bread ever
It depends what I am baking for …
I don’t really think it’s fair to post just one type that looks really good… not a control and variable. Also a bad date if you give me old bread. I’d just take the bread and have a special phone call. Gotta goooo….sorrryyyyyy
Most of the bread I bake is for sandwiches, so count me in.
Me! I like having consistent size sliced for sandwiches and it’s so much easier to cut cos the crust is softer!
I need a square form.. then I can make sandwich bread. I probably would prefer it in most cases
That’s all I’ve ever made 🙂
I’d rather have sandwich bread. I’m buying cast iron loaf pans that interlock next payday.
https://preview.redd.it/34fyfybyfawe1.jpeg?width=4284&format=pjpg&auto=webp&s=b303f44ac00f1e7083cfc7dcd0ed0fc09882e822
Recently made loaf pan sourdough and it was awesome! I like both styles
No 😭 i dont habe a banneton yet so all i make os cute square loaves because i only have sandwhich molds
Yep, mostly I bake bread for sandwiches. Easy to slice consistent bread from a tin, rather than from a banneton.
I can’t figure it out. Ugh
Me!
Once I figure this bread thing out, THIS is what I want to do! I dislike the really tough crust and we mostly use bread for sandwiches and whatnot so I want to make it like this.
I like round and square. Depends on my mood
I do an oblong loaf.
https://preview.redd.it/khrtaq36lawe1.jpeg?width=4284&format=pjpg&auto=webp&s=b6691c4ab6ecd6f45de64bb8e6fd157137333591
I only do loaf pans. I also cannot stand the word “boule.” It makes me cringe and eye roll and I don’t know why.
Love pullmans. It’s nostalgic and ergonomic. As a chef and a baker, it really just makes me happy to have some nice sandwich bread.
I am curious about experimenting with the loaf pan bake… I understand the concept of having the pans sandwiching the bread (lol). What do you do for the steam? Is it not needed with this method or just a tray in the bottom of the oven?
Yes!
Don’t we all use bread for sandwiches almost exclusively ? Just makes sense to me.
yes, 80% sandwich loaves for practicality and 20% round for fun.
When they look that good I do
My weekly bread is made in a pan. Just easier for toast and sandwiches. I make baguettes every other month to freeze. They are great because I can thaw one in just an hour or two. Boules are for showing off to my friends that also make sourdough.
When you say risen 130%, say..if it started at 10 are you looking for 13, or 23?
I think I am overdoing that first rise.