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?
I do it often. The long rising times mean the loaf is somewhat denser at the bottom, but it is still suitable for sandwiches.
Just dont let the bread police find out!
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!
That's how I make my sandwich bread. In a 9x5 loaf pan.
You'll never take me alive copper...