Hi all,is it essential to bake a sourdough by tipping it onto a tray from the proving vessel or can they be baked in a loaf tin as per standard loaves? Log in or register to post comments I do it often. The long rising times mean the loaf is somewhat denser at the bottom, but it is still suitable for sandwiches. Log in or register to post comments Just dont let the bread police find out! Log in or register to post comments
I do it often. The long rising times mean the loaf is somewhat denser at the bottom, but it is still suitable for sandwiches. Log in or register to post comments
I do it often. The long rising times mean the loaf is somewhat denser at the bottom, but it is still suitable for sandwiches.
Just dont let the bread police find out!