I proove most of my doughs in Bannetons but use a loaf Pan for my Sandwich loafs, this shape is easier to use for the Toaster , that is the only reason for it.
Yes, almost all doughs that can be prooved in Bannetons can be used with loaf pans. Usually, pan loafs are put in the oven after a longer prooving time. You usually don't want that much oven spring with them but have the rise before the oven as they just can expand properly in one direction. This is why I wrote almost: Some (especially for a beginner) rare circumstances like malt that is active at the prooving temperature must be altered too.
There are however a lot of doughs, that cannot be addopted from loaf pan to banneton. Those are the breads where usually more than one factors come together that make the dough unstable: High hydration; seeds, (coarsly ground) berries, wheat types like Einkorn, non wheat type flour, shaky hands,....
In winter I sometimes bake a bread with 100% hydration. It has just wheat in form of spelt berries, and just 34% of the cereals are (rye) flour - the rest are berries, some coarsly ground. For this kind of bread, everything below 90% wold be middle to low hydration.
For wheat breads, I'd consider everything above 75% as high.
I am not sure what you mean by "rising bowl." Do you mean a bowl in which the dough is bulk fermented or proofed? Elaborate, please.
Ford
I mean proofed. Thanks.
I am with Ford, please do tell us a bit more.
Do you mean: Which doughs can be proofed in a banneton/basked and then baked directly on a stone/baking-sheet and which are baked in a pan?
Sort of. I mean are there doughs that should not be put in a banneton/basket at all. Thanks for writing.
I proove most of my doughs in Bannetons but use a loaf Pan for my Sandwich loafs, this shape is easier to use for the Toaster , that is the only reason for it.
Yes, almost all doughs that can be prooved in Bannetons can be used with loaf pans. Usually, pan loafs are put in the oven after a longer prooving time. You usually don't want that much oven spring with them but have the rise before the oven as they just can expand properly in one direction. This is why I wrote almost: Some (especially for a beginner) rare circumstances like malt that is active at the prooving temperature must be altered too.
There are however a lot of doughs, that cannot be addopted from loaf pan to banneton. Those are the breads where usually more than one factors come together that make the dough unstable: High hydration; seeds, (coarsly ground) berries, wheat types like Einkorn, non wheat type flour, shaky hands,....
Adrian
I was not aware of this.
Thank you so much for you input:)
So far I had never had a problem using high hydration doughs in my Bannetons, they work perfect.
"high" still is relative.
In winter I sometimes bake a bread with 100% hydration. It has just wheat in form of spelt berries, and just 34% of the cereals are (rye) flour - the rest are berries, some coarsly ground. For this kind of bread, everything below 90% wold be middle to low hydration.
For wheat breads, I'd consider everything above 75% as high.
Oh I do understand, yes, I can see now that there is a difference.
I am glad you brought that up.
Thank you so much.
I do not go higher than 75% Hydration for my wheat breads, that is just about wet enough for me to still be able to handle.
Do you have any recipes for your 100% hydration Bread?
Notes in german. I might translate and write it in full some time.
I am German:) FREU
I wrote you a private message then :)
Got it:)
Every pot has a lid, every question an answer, and every country represented.
Yeah, that was pretty cute to watch. I am pleased by things working out well like that.
It worked out great didn't it:)
That is so true David Esq:)
I love this Site too.