In an effort to experiment, I made the classic tartine recipe and decided to shape one loaf into a batard, and shape and place the other ~1kg of dough into a loaf pan. The result was good bread, but an unusual shape. I let the final rise happen in the fridge, and it was likely in there for about 18hrs. The dough came out and was maybe a mm or two below the 9.5x5 pan. I put a very small score in the top, not deep at all, in order to encourage the rupture to be at least along the midline. However, the bread seems to have herniated a bit. Id like for the bread to be tall along the entire loaf, not just the middle.
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Enjoy your camel bread! ?
Oops, that should have been dromedary bread. Camels have two humps! ?
Looks good! I'm guessing you would have to shape 2 balls next to each other in the pan for this to work better.
I actually dont want ANY humps, although of course, finding suggestions on how to make two humps here are both:
1. seemingly accurate advice
2. making my day