The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking sourdough

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redversbaker's picture
redversbaker

Baking sourdough

Hi all,is it essential to bake a sourdough by tipping it onto a tray from the proving vessel or can they be baked in a loaf tin as per standard loaves?

Crider's picture
Crider

I do it often. The long rising times mean the loaf is somewhat denser at the bottom, but it is still suitable for sandwiches.

rileybri's picture
rileybri

Just dont let the bread police find out!

maddy bondi's picture
maddy bondi

of course.....


one batch of dough----- many different flavours, depending on HOW you bake it.


From one giant batch of dough I recently made these three loaves:


1/3 into a cast iron pot, lid on


1/3 onto a pizza stone


1/3 in a loaf tin


 


Each loaf had a different texture and taste. Heaps fun!


 


p.s don't forget to put a tray of water in the bottom of your oven to increase the humidity and create that crunchy crust!

PeteInAz's picture
PeteInAz

That's how I make my sandwich bread. In a 9x5 loaf pan.

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