Hi all-
I am going to bake a sourdough sandwich loaf this week, and wondering if anyone has baked their sandwich loaves with an empty tin inverted on top to provide a cover? I use a Dutch oven with a lid to generate steam for my boules. Will this work for sandwich tins?
Thanks!
The seal wasn't that good and the oven spring hit the upper pan on the edges and looked bad. Now I put the tin on the bottom rack and pour boiling water in a sheet pan on the top rack. YRMV