White sourdough in a loaf pan? Would love to duplicate a loaf of my favorite bakery's sourdough loaf
I live in Phoenix, but travel to see relatives twice a year to Ottawa, Canada, the city where my favorite bakery lives: Art-is-In. I'm in love with their bread, specifically their sandwich loaves of white sourdough and buttermilk multiseed. The white sourdough is perfectly chewy and moist, and the buttermilk multiseed bread is just perfect. One one of my visits, they gave me the list of ingredients (the sourdough is made with a levain, and the multiseed is with a poolish), but of course, I don't know the proportions or method. I'm far from an expert bread baker, but given the ingredients and the desired outcome (I know what the loaves should look and taste like), other than lots of experimentation, are there some "best practices" that would help me reach a close imitation?