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Hi everyone. Since you asked about the loaf pan method, here are the tips 1. I prepare one large batch of dough (enough for 10 loaves) and divide it after bulk fermentation. This keeps everything consistent and saves time. 2. Use two loaf pans. One holds the dough, and the other sits on top as a lid. 3. Before placing the dough inside, add a small splash of water to the bottom pan. It creates natural steam, helping the bread rise beautifully and develop a crisp, shiny crust. 4. Keep the rest of
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This easy loaf pan trick will transform your sourdough baking. No Dutch oven? No problem! This classic loaf pan method is perfect for home bakers and microbakers alike. (Recipe below.) Here’s why it works so well: 1. No Dutch Oven Needed – Just use a second loaf pan to trap steam and get that perfect crust. 2. Bake More Loaves at Once – Ideal for microbakers—maximize your oven space and bake multiple loaves in one go. 3. Amazing Shape for Slicing – Uniform slices make this loaf perfect for sandw
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Loaf pans make sourdough simpler than you think…here’s my exact method⤵️ After shaping, I set the dough right into the pan for its cold proof. You can transfer from a banneton, but proofing in the pan keeps things easy and gives you that tall, even sandwich shape. When it’s time to bake, I score the dough and cover it with a second loaf pan. That little “pan cap” traps steam the same way a Dutch oven does, so you still get great rise and a beautiful crust. If you want the exact pans I use, comme
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