The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Levained Pan Loaf

MANNA's picture
MANNA

Levained Pan Loaf

Decided to try making a levained sandwich shape loaf. Came out good. Crusty exterior and a chewy crumb. It was 70% hydrated, Im going to drop it to 65% to make handling easier and less chewiness in the crumb. Hope to make this my goto sandwich loaf. The loaf suffered from a dark but dull crust. I didnt steam the oven for one loaf and its just for general eating. So, when I pulled it out and saw the sorry looking crust I thought what would happen if I wiped it down with water. It got rid of some of the dullness and brought out some underlying colour. Gave it a bit of destressed, rustic, farm look I think. I like it! I just need to spritz the top of loaf after scoring to allow for some bloom before the crust sets. Then wipe with water while still hot from the oven.

Ford's picture
Ford

It looks great.  Whatever works for you is the right way!

Ford

 

Red5's picture
Red5

If you have one big enough, put the bread pan inside a covered enamel or cast iron pot and you 'll get the same benefits of the covered pot method while still getting your pan bread shape.