I have a settled on a recipe for a sourdough loaf that fits in a 9x5 pan. There are different methods from the recipes I have researched on how much to let the dough rise before baking. One says let it rise to approximately 1/2" to 1" below the rim then bake. Another says 1/2" to 1" above the rim. I was planning on using second pan to cover the pan with the dough in it to simulate baking in a Dutch Oven.
Some recipes have you bake uncovered with steam, others with no steam. Some call for overnight in the refrigerator after you place the dough in the loaf pan, and some say bake when it is done rising.
Any opinions of which method for my first attempt. I can try all of them and see which one I prefer but I was curious if there is one that seems to be the ideal method.
You try them all and settle on the one you prefer.
Everyone will advise their ideal method but for your setup it might not work as well for you.
Baking your breads the 'perfect' way will be a bit of trial and error.
P.s. if you wish to do loafpan breads then I recommend you invest in a pullman loafpan. Get USA made, not made in China. It solves a lot of issues and the bread comes out really good.
The basics are really all you need. Master those and things will get easier - first things first as they say. And I forgot - leave overnight for later. Enjoy!