Question: How to bake artisan bread in a tin
I sometimes bake artisan loaves, but have found baking in some sort of bread pan to be more useful for day-to-day sandwiches, toast, etc.If I want to bake some of my favorite artisan recipes in a bread pan, what do I need to do? Is there a general principle to follow?
My main issues are baking temperature and time. Artisan loaves are generally baked at high temperatures and with steam to generate that wonderful crackly crust. I'm pretty certain my favorite recipes will fit into my bread pans as far as volume goes, but I don't know what temperature to bake them at. Or for how long. So many recipes for sandwich loaves are baked at a lower temperature.Thoughts?
Thanks in advance!!