Living Leaven Baking Company

04/06/2026

Sourdough Tin Loaves:
{step by step guide for baking in a loaf pan}

When I first saw this method from it completely changed the game for me! This is what I’ve learned along the way!

1. supplies needed: 2 loaf pans, the same size, parchment or cornmeal, razor blade/bread lame, optional: binder clips or heat resistant rubber bands
2. keep everything the same about your dough (recipe, shaping) & place in a banneton for an overnight cold proof
3. line your pan with parchment or sprinkle with cornmeal
4. place your proofed dough into the pan (straight from the fridge) & score it
5. add the second pan on top to act as a lid, secure with binder clips or heat resistant rubber bands
6. bake at 430° for 30 minutes with the lid on, and 15-20 with the lid off, or until desired doneness

Extra things to note:
•my loaves are weighed out to 800 grams and my pans are 9”
•you may need to adjust the oven temp and time based on how hot your oven runs
•I’ve tried proofing in the tins & I personally don’t like the results: my loaves turn out better if they’re cold proofed in a banneton
•if you’re baking lots at a time, put them on sheet trays for an easier transfer in & out of the oven
•play around with how many you can fit in your oven- keep in mind that if your oven is overcrowded they may not bake as evenly or efficiently
•you may also need to change the temp of your oven depending on oven strength

04/04/2026

The end of an era 🥹

So grateful for my time at . Truly such a sweet season for my little hobby turned business.

Thank you to everyone who has supported, purchased my items or cheered me on. Thank you to the people who came out week after week for fresh bread 🤍

I’ll be taking a break for the month of April, then transitioning exclusively to porch pickups in May! 🌷🍞🥖☀️

03/24/2026

03/20/2026

Some dates to make a note of! 🍞

March 28- last bread drop at 🥺
April- taking the month off to rest & reset
May- back with porch pickups in Sardis 🏡

03/18/2026

03/11/2026

Hi friends! This is a hard post to write, but March will be my last month at 🏡
It’s been an absolute dream come true to provide bread for the community there, be a part of the store & everything going on there. I feel so blessed to have been a part of such a special thing.

I know that I need to take a step back and slow down. I’m so grateful for all the support I’ve received at Homemade through Hillary, the lovely ladies running the shoppe, other vendors and loyal customers. I’m so excited to see other bakers take over and share their craft with others!

For the month of March you can still shop my shelf at Homemade & I’ll continue to have bread there on Saturdays. In April I’ll be taking a little break then will be offering porch pickups at a limited capacity. Although I’m sad to go, I look forward to keep making bread, just at a slower, more sustainable pace 🤍