![\"\"](\"http:\/\/anirama.com\/100loaves\/wp-content\/uploads\/2012\/12\/121209-4406-512x384.jpg\" "\\"Dough")
<\/a>Dough divided and shaped for loaf pans.<\/p><\/div>\n
The loaves had proofed for 2\u00bc hours when the poke test proved them to be very soft and ready to bake.<\/p>\n
I scored the tops and then baked them in a 350\u00b0 oven (rather than hearth-style). The small loaves baked for 35 minutes, the large loaf for 45 minutes.<\/p>\n
Results<\/strong><\/p>\n\n- The large loaf’s crumb in the center was very similar to my artisan-style loaves, but you can see where the constriction of the loaf pan didn’t allow the bread to expand around the bottom and sides. This is likely why the extra oven pop I was expecting didn’t happen – there simply wasn’t enough room to expand before the top crust formed.<\/li>\n
- Also, because all the proofing happened “right side up” the dough at the bottom had to have the full weight of the loaf all the way through the process. Most loaves I bake get flipped over right before baking, so the denser bottom has plenty of room to rise in the oven.<\/li>\n
- The flavor was good, but the texture was inconsistent for this reason.<\/li>\n
- The small loaves were fun. Three sandwiches at the smaller size were about equivalent to a regular sized sandwich. Fun to eat, but not really practical.<\/li>\n<\/ul>\n
![\"\"](\"http:\/\/anirama.com\/100loaves\/wp-content\/uploads\/2012\/12\/121209-4420-512x384.jpg\" "\\"Very")
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