100% whole grain tin loaf breakthrough
I'd tried Danny's Approachable Loaf community bake twice and my husband really liked it (I think I still prefer free-form), but I wasn't happy with my tin-baking experience. The loaves just wouldn't get crisp on the sides and the bottom and despite oiling of the tin I'd still need to cut the loaf out of it. I tried baking in a tin using parchment paper this time and the loaf came out with a much better crust on the sides and bottom! I'm pretty proud of this one since I didn't have a scale so I just estimated flour, water, and salt amounts by feel. I didn't measure, but it was some combination of freshly milled spelt and Redeemer wheat.
Instead of letting the dough proof overnight in the fridge, I just did about 5 hours in the fridge and it resulted in a much prettier loaf. I didn't score it.