05/22/2026
Thank you so much for bearing with me as I transition from round loaves to sandwich style loaves. Let’s answer some of your questions!
1️⃣ Why are you transitioning?
▶️ Frankly, because I’m really tired of LONGGGGG bake days. On a regular bake day, I’ll spend over 5 hours just baking bread in my home oven…2 at a time in heavy Dutch ovens. Switching allows me to use much lighter loaf pans AND I would be able to bake up to 12 at a time if I chose to do so. I’m still “practicing,” so I currently have been baking 4 at a time, which is still amazing! Can I claim worker’s comp? Because my old back injury has flared multiple times during bake days after lifting those Dutch ovens multiple times. 😂 As the stand grows, I want to be able to accommodate the “need,” and this will allow me to do so!
2️⃣ What if I like the round loaf style?
▶️ Good news! You can always message me and I’ll be happy to bake for you. 😊
3️⃣ Now that they’re both in a sandwich style loaf, what’s the difference between a traditional loaf and a sandwich loaf?
▶️ Ingredients, for one. The traditional loaf is flour, water, salt. That’s it! It has a thicker, crunchier crust and a more open crumb (bigger holes in the loaf). The sandwich loaf has oil in it to soften the crust and honey to sweeten it a tad. It also has a more closed crumb, which makes it easier to spread jams and jellies.
Most of y’all have had a wonderful reaction to me switching styles, and I’m grateful! Last week offered some learning experiences for me. 😂 If you have other questions, I’m happy to answer them! See you tomorrow!
