panned loaves in Dutch oven
I recently stumbled across this Andrew Janjigian article from 2021 about sourdough sandwich loaves. One interesting thing is that he bakes the loaves in a pan in a Dutch oven (with a cold start too). I tried it, first with two of his recipes, then with a lean and a rich sandwich bread. It worked beautifully:
I often have problems with panned loaves splitting on the sides. Not these--they opened up beautifully where I scored them, though that is perhaps not to everyone's taste. The crust of the rich bread was a little crusty instead of soft, but that's not necessarily a bad thing in my book.
There are two practical drawbacks. First, you need a big Dutch oven to fit a loaf pan. Second, you can only bake one loaf at a time this way (though you can "pipeline" the operation if you want). Still, it's become my go-to for sandwich bread, which I previously found somewhat unexciting.
Anyone else try this? Any comments on the cold start here? I haven't had much time to experiment with that vs. the usual preheated Dutch oven. I know there's a lot written about that here, but that's usually for free-form crusty loaves.