I think it's more that I sometimes resort to tins when my dough is such high hydration that I can't form it into anything useful otherwise! Many of my free-form loaves are higher hydration than some of my pan loaves though so, as Mini says, it depends on the dough (and what shape I want to end up with).
Sometimes.
Depends on the dough.
I think it's more that I sometimes resort to tins when my dough is such high hydration that I can't form it into anything useful otherwise! Many of my free-form loaves are higher hydration than some of my pan loaves though so, as Mini says, it depends on the dough (and what shape I want to end up with).