April 23, 2015 - 2:59pm
forkish recipes adapted to loaf pans
dear bread heads - i love my dutch oven baked forkish bread, but my husband likes to take loaf-style sandwiches to work. has anybody tried these recipes with a lodge or other type of cast iron loaf pan?
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Just shape into loaf pan and final proof.
No tipping out of banneton praying it doesn't stick and much more forgiving when it comes to shaping. Just wait till it crests the top, score and bake. I find with loaf tins that one long score down the middle length ways works best.
I believe that 900 - 950g loaf would fir a 2lb loaf tin (or pan) I think.
Is tin and pan interchangeable. Just to be sure I'm understanding the correct terminology.
Thanks AbeNW11 - i have never had a sticky banneton, so not feeling as free as you suggest ;-). It is the preheating of a cast iron pan that still frames up my issue. I think i could use my old steel pans as a proofing container and then tip the bread into a pre-heated cast iron pan. what do you think?
As long as the tin can stand going into a preheated oven then just proof and bake in the tin (or American pan). I'm afraid when it comes to various types and materials they're made out of I'm no expert. On the rare occasion I use them they're normally the disposable kind. But that is very rare. Only when I make something like a 100% rye that's made like a cake. Otherwise I'll do banneton and then free standing. I think if not doing it the artisan way then no need for all of this.
cocktail or sandwich loaves. Just pre-heat the oven to 500 F and when it hits that temperature, put Mega Steam in the bottom, wait 15 minutes and then load the tins while turning the oven down to 450 F. Steam for 12 minutes and then remove the Mega Steams and continue baking till the middle hits 205 F.
Works great and
Happy Tin SD Baking
I bake Forkish/Tartine high hydration-style breads in 8.5x4.5-inch, 9x4-inch, and 9x5-inch loaf pans a lot. I use "regular" metal loaf pans not cast-iron loaf pans so I don't know if my experience applies to your situation. I usually scale my dough to 650-850 grams depending on which size pan I am using.
To get the same steaming effect as I would with a Dutch oven, I will do the mega-steam with lava rocks and Sylvia's towels, cover the loaf pans with a big bowl on a stone, or cover each loaf pan with a sheet of aluminum foil leaving a generous amount of head room to allow for the bread to expand in the oven. I make sure the foil is securely crimped around the edges of the pan to prevent steam from escaping. With all methods I keep the steam/cover for the first 20 min, then without for the final 20 min.
http://www.kingarthurflour.com/shop/items/long-covered-baker
I have used it and it's great. The loaves will not be as wide as your usual bread pans but your hubby can take 2 sandwiches (or 3) for lunch instead of one or 2.
hester
sorry folks i was amd am traveling a bit....
well - it was okay - smallish loaves, but great carmelly crust and lovely crumb. i had also tinkered with the recipe - keeping the ratios, and i think the resulting mix started a little dry. i will try again with the straight quantities Ken suggests, and see how that goes. not home for another month, so cannot experiment until then. one question - what on earth is a mega-steamer - when i google i get some pretty industrial looking things????
really support the loaf during proof and spring so you can really up the hydration and get some spectacular spring and holes at 90-95% proof - since it can't spread out . You don't want to be on the dry side.
Safe travels
I get good results with a plastic rectangular brotform and a rectangular superstone covered baker. Spray the brotform with canola nonstick ("Pam") and optionally coat with wheat bran or cornmeal or rice flour. Proof and then tip into preheated baker.
https://www.flickr.com/photos/harvey_s_cohen/4217930340/in/album-72157611787548156/
https://www.flickr.com/photos/harvey_s_cohen/3142271740/in/album-72157611787548156/
https://www.flickr.com/photos/harvey_s_cohen/3141443649/in/album-72157611787548156/