Submitted by tametcalf on February 18, 2010 - 12:32pm
Hi,
I'm new here and also new to making breads (other than using breadmachine). A couple weeks ago I started making simple Boule that I found in "5 minutes a day for fresh bread".
I was going to try a different recipe I found in a bread book. The recipe says to put it in a bread loaf pan. Is there any modification to the recipe if I want to make more of a round artisan sytle of bread?
Thanks and I'll keep reading the forums & lessons.
-T
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Courage - just do it
A lot of formulas for breads intended to be baked in a pan develolp from a slack dough that doesn't hold its shape well if it isn't confined. There are other reasons for using a pan instead of a hearth method vis-a-vi a stone or similar style but I've never found a pan baked bread that I couldn't bake on my stone. Stick around though. There'll be other opinions coming down the stream.
Loaf Shaping is key
You need to shape it well and get a good, tight "gluten cloak" so that your loaf doesn't "blow out" or collapse. Search here on TFL or the web for videos and instructions on shaping.
Otherwise AB in 5 works fine in a loaf pan. I recommend using an instant read thermometer to make sure it's done.
It depends on hydration I think
As long as the dough is not so wet that it refuses to remain boule shaped you should be fine. Also if it is very wet and you use a banneton or similar you might not be able to get it out again! Otherwise I would say go for it :)