Hi,
Just hoping for tips on how to achieve a pan loaf that doesn't have tiny slices at the ends and skyscraper ones in the middle, as pictured. Approx twice as high in the middle as the ends. This is slashed. If I don't slash, they tear to similar effect. If I slash on angles, the unslashed bits look like rubber bands squeezing the bread in. Since the bloom looks like flesh bursting out of a tight zipper opening at each end of the slash, I have tried adding slashes across the loaf at each end but that didn't help. This is with a pyrex dish over it for steaming for 30 minutes (40 mins total baking time). If anything it's worse than my usual 20 mins out of 40. I'm worried if I go the other way (no steaming) I will get a brick loaf. I do pre-shape and shape trying to get a tight skin, habit from free-form loaves (I usually do a boule and a pan loaf each batch). Maybe I should just bench rest and toss the dough in the pan?
Method if it matters, pretty close to Tartine country loaf. Approx 20-30% rise after bulk. Refrigerator proof, in the pan (covered) for 8-16 hours: 11 hours in this case. The bread itself is delicious (maybe a little gummy) and the crumb is good.
I wonder if this problem is even fixable when using this pan. I think you should be proud of this bread, and disregard the ends being lower.
The loaf pans made with flat rigid lids ("Pullman pans") exist only to fix this problem, by forcing the loaf into a nice neat rectangle while baking. If you are after the "every slice the perfect shape", I think you should try that instead of wrestling with this one.
since it won’t grow as high. Careful shaping to ensure that the loaf is uniform from one end to the other also helps.
However, loaves baked in pans tend to dome, no matter what. I suspect it is related to the degree to which heat penetrates the dough and how quickly.
Paul
....I love mine :-)
I would say that bread is looking really good. However, having recently started baking in a rectangular tin, I know what you mean about the uneven slice size.
what I do to compensate, is to form the loaf slightly longer than the tin, then tuck the ends underneath so that it’s slightly fatter at the ends than the middle (a bit like a dumbbell effect). That really helps. The other thing I’ve done on occasion is slid a wet plastic scraper down the side of the tin and used that to redistribute the dough a little away from the middle and towards the ends.
Enjoy!
some things to try....
Mini Oven, that scoring pattern is so cool! Wow! I want to try that on my next loaf! :)
I think that the score and the steam are accentuating the mid portion of the loaf at the expense of the heels. The suggestion for the Pullman pan will put you in the Picasso league of baking, better known as cubist style. There's nothing wrong with that, I like it for a sandwich loaf. But if that has no appeal try a) foregoing the score and steam and b) baking from a cold start for 45 minutes @350F. Yes that lovely oven spring will be minimized but the loaf will have a more uniform profile especially if you make an effort when shaping to keep the dough even end to end and fully extended to the corners of the pan when placing it in the pan. If the loaf has proper hydration and the final proof is properly timed you probably won't have a brick.
When baking cakes in a round pan, you can avoid the dome top by wrapping the outside of the cake pan with a cold wet cloth just before loading it into a pre-heated oven. The idea being that the cake cooks from the outside in, and in doing that the outer part of the cake nearest to the pan wall cooks first before it has a chance to rise, as the middle continues to expand upward before it cooks. I took an old towel and cut a long strip which I folded over, wet it and then wrap it around a cake pan. I used a safety pin to keep it in place. It works well when baking two cakes to be stacked.
Assuming you're loading the bread into the oven using a cold pan, I'd give it a try.. Let us know..
Best, frank!
I love the look of that bread. Please show us a photo of the crumb.
Thanks everyone for the replies! Baking again in a couple of days, I'll give one or more of those suggestions a try. And post a pic of the crumb!