Using artisan recipe for pan loaf
I have a go-to sourdough recipe that I love. It's a 70% hydration dough and the only ingredients are the starter, a mix of rye and a/p flour, and salt. Since it's pretty wet for me to knead I do a series of stretch and folds, bulk ferment, shape it, proof it, then bake in a covered dutch oven for a bit for steam, then the rest without the lid.
The flavor is what I'm looking for and only gets better as my starter ages...as much as I like making boules, my boyfriend and I were hoping to get a sandwich loaf out of it to enjoy for sandwiches.
I'm still a newbie to baking in some ways so my question is can I translate this recipe as is for a sandwich loaf, or does it need different ingredients? When I tried Googling sourdough sandwich pan bread they have a lot of other ingredients - either oil or sugar/sweetener, milk, etc. I was hoping to keep my recipe how it is now but I wasn't sure if these ingredients were just preferences by the authors or if making it in a loaf pan is very different?? I've never actually made bread in a loaf pan other than banana bread, haha, so wasn't sure.
My plan was to do everything in my recipe as usual, but do the final proofing in a greased loaf pan rather than my proofing basket. Preheat the dutch oven as usual and bake the bread in the covered dutch oven for a bit, take it off, then once the bread has a good enough shape to hold on its own take it out of the loaf pan and finish baking it directly on a baking stone just so the crust browns up nice.
Do you guys think this would work? Is taking it out of the pan to let it finish baking a good idea? I read that on one of the many recipes I found and it seemed to make sense. I don't need a crunchy crackly crust since it's a sandwich loaf but I'd like the crust to have a decent texture.
If I'm way off base on translating this recipe let me know...once the loaf I just made runs out I want to try this as an experiment so any advice is welcome!
For reference, here is the exact recipe:
500g poolish starter (which is half rye, half a/p)
400g a/p flour
100g rye flour
15-20g salt, depends on the day