Using a loaf pan for a lean "artisan" loaf
Hi everyone, I was curious for any tips or pointers - I was wondering if anyone has tried making a lean artisan loaf using a bread pan?
I was thinking of making my country loaf or whole wheat variation, but instead of forming into a boule and placing in a pre-heated dutch oven, forming it into a batard-ish shape and into a loaf pan, just to see how it may change things.
I have standard aluminum loaf pans that work well for my enriched sandwich loaves. Do these pans have any upper limit on temperature, or will they be ok at 450-500F?
Score the loaf? Other ideas or tips?