I had these L11 pans for some time however did not actually use them. Wasn’t certain what to anticipate as they give the impression of being small however I have to say I am actually pleased with the outcomes. The slices are simply the precise dimension for this bread. And if one did not have sufficient? Simply minimize one other slice! All scrumptious!

I just about adopted Hamelman’s recipe (scaled for 3 of the beneficial L11 pans so 1500 grams of dough) with two modifications. One is that I used first clear flour as a substitute of the all goal and I inoculated the sourdough with 10% as a substitute of 5% starter. It’s curious to me that that is the one sourdough recipe on this chapter that specifies this smaller quantity of starter for a similar fermentation time and temperature. I simply felt it will not ripen sufficient. Hamelman doesn’t present the explanation for that. After 4 hours of bulk it was time for dividing. The dough was considerably sticky however nothing that a bit flour would not repair. I used the Polish T720 rye flour for that and it labored very nicely for that. The proof was proper on schedule because the loaves seemed prepared after the two hours so within the oven they went! Fairly sizzling, too, at 500°F. Then lowered, and lowered once more as I observed the loaves come out a contact too darkish on high if I bake on the specified temperature for the required time in my oven. Essentially the most troublesome half was ready earlier than slicing the loaf. It got here out wonderful!