09/22/2024
... hear me out...
My favorite sourdough is a boulle, but a pan-baked loaf really is better:
FOR bakers not wanting to perfectly nail down fermentation.
FOR being able to support a slightly over fermented loaf while baking.
FOR producing uniform, even slices for sandwich bread.
FOR having an easy to see height for dough rise.
And even though I primarily bake in loaf pans these days, I'll never ever pass up a batard or boulle!
