Temperature adjustment for pan
I just mixed a sourdough dough and am going to bake it in a standard loaf pan. I have been proofing and retarding in a brotform and then baking on a sheet pan at 450 degrees with reasonably good results.
This is a lean dough with nothing but flour, salt and water, plus the starter of course.
I plan on retarding for about 18 hours in the refrigerator due to work constraints and then will bake it right out of the refrigerator.
Any opinions on oven temp?