Loaf pan + Enameled DO + Lahey method
Greetings fellow bread makers!
After a long wait to gather all my tools and equipment together, I baked my first loaf following the Lahey method this morning ready for my fellow housemates to wake up to the smell of fresh bread. Anyway, overall it turned out well although a little under done but I'm faulting the oven for that. My only gripe is that it's a little too flat, coming up just under 5cm tall at the highest point.
I'm using a 5L Enameled Dutch Oven, and a little after bake tinkering led me to discover that my no-stick loaf pan fits perfectly inside. So, can anyone maybe help me predict how the loaf would turn out, in terms of crust, texture and crumb would be like if I were to bake the loaf in a loaf pan in a DO?
My main concern would be that the crust not being that thin and crackly. Also, I would have to do the second rise in the loaf pan itself which makes transfering easier.