06/01/2026
Over the days I’ve had people ask, do I make “Artisan” loaves?? I try my best to explain, but in my personal opinion, all sourdough is artisan . lol! So today I did some baking to show you folks different shaping and baking methods.. (side note: each loaf in this experiment weighs 1080 grams/38 oz/2.3 lbs. Though they may look bigger or smaller, they are in fact the same size)
1. Double pan baking, this is my preferred method because it’s more practical to slice and in my oven I can bake 12 loaves at a time. So time managing wise, in my opinion extremely practical from a bakers stand point.
2. Dutch Oven baking, I like this method for my croissant loaves or baking a singular loaf. Not ideal for when I have 40+ loaves to bake, because my oven can only bake 4-5 at a time.
3. Open Bake, I’ve only done this one twice. Not a bad result, I just need to practice this one more. The biggest downside is I would only be able to bake 4-5 at a time. So definitely not ideal when I have 40+ loaves to bake.
CONCLUSION: #1 is my favorite method! I love the way they look, the way they slice, how they package, and I can effectively bake lots of loaves ❤️
**hope this helps you understand different baking methods and marketing lingo
❤️Angie
