January 5, 2018 - 9:16am
high hydration baked in a loaf pan?
Apologies if this topic has been covered extensively, but the search function doesn't seem to be working right now...
ISO of info/experiences from ppl who've baked high-hydration breads in loaf pans. Before I undertake this experiment, tell me about your own. What will happen if I slap a hunk of Forkish-style whole wheat/rye/white flour dough into a loaf pan for the second rise, and then bake it uncovered? TIA.
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Totally would work. You might shape your dough to get some tension on the top as it bakes. Scale loaf to 1100g for standard home bread tin (9x5 I think.) Been experimenting with this myself!
I have made Jason's quick ciabatta in a loaf pan, don't get much higher hydration than that, works fine.
I have found that high-hydration doughs stick to loaf pans during the bake more than lower-hydration doughs. Make sure to lube your pans adequately.