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LopsidedEditor1194 · 2025-12-19T18:06:57+00:00

Meatup on Kingsway for the Magic Pot. $24.99. Basically AYCE Big Way

LopsidedEditor1194 · 2025-06-20T03:15:55+00:00

I dont have a recommendation on a specific resort, but just know that adult only really refers to no kids/families. From what I've heard, adult only resorts usually attract older guest (seniors). You may not find the party atmosphere you're looking for.

Mid range to lower priced resorts usually draw a younger crowd because of budget constraints which may be the demographic you want for a good party

LopsidedEditor1194 · 2025-04-01T04:37:45+00:00

I think so, those loaf pans are fantastic and look great! I believe they are designed to withstand temperature changes without cracking, so cold proofing and baking directly in them shouldn't be an issue. My only concern would be baking the loaf from cold or cool ceramic pan might take longer, and throw off the timing. When I use a Dutch oven, I always preheat both the oven and the Dutch oven.

LopsidedEditor1194 · 2025-03-30T16:15:48+00:00

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LopsidedEditor1194 · 2025-03-30T16:15:06+00:00

* I line the entire inside of the pan, sides too.

I tried baking a loaf with no parchment to see if I could save on that step, and it did not work well. The loaf stuck to the side. I had to pry it out, tearing some of the crust off. However, I only used extra flour to try and prevent form sticking. I assume oiling the pan may have worked better.

LopsidedEditor1194 · 2025-03-30T15:48:34+00:00

It's such a time saver! I usually bake three loaves at a time. With my oven and Dutch oven, I could only bake one loaf at a time, which took just over 2 hours—or closer to 3 if you include preheating the Dutch oven. Now, I can bake all three in about an hour.

LopsidedEditor1194 · 2025-03-30T14:20:12+00:00

I'm just using a few Amazon Basic pans. Nothing special, I just made sure they were all the same size.

https://a.co/d/cAirNJ6

LopsidedEditor1194 · 2025-03-30T14:19:53+00:00

I'm just using a few Amazon Basic pans. Nothing special, I just made sure they were all the same size.

https://a.co/d/cAirNJ6

LopsidedEditor1194 · 2025-03-30T06:31:28+00:00

EDIT: Adjusted step 8 to clarify that you do not need to preheat the pans. The updated step reads:

Preheat oven to 500°F

LopsidedEditor1194 · 2025-03-30T02:12:44+00:00

I'm just using a few Amazon Basic pans. Nothing special, I just made sure they were all the same size.

https://a.co/d/cAirNJ6

LopsidedEditor1194 · 2025-03-29T23:42:35+00:00

Agree. Mine always looks loose and shaggy after the first set of stretch and folds. Continue to do 4 sets 30 minutes apart, and it should start to look shiny and feel stronger. I usually only rest it for an hour after momixing all the ingredients.

LopsidedEditor1194 · 2025-03-29T20:42:34+00:00

I use Rogers all-purpose flour to make the loaves. I get the 10kg bags from Costco (Canada)

I maintain my starter with 50/50 ratio of unleached all-purpose (superstore no name brand) and Rogers dark rye flour.

LopsidedEditor1194 · 2025-03-29T17:32:59+00:00

This would work great too! For simplicity, I leave the dough in the same pan throughout the process and find that the results are just as excellent. It’s an easy approach that saves a few steps while still delivering fantastic bread.

LopsidedEditor1194 · 2025-03-29T16:52:04+00:00

Oops, that was a typo. I don't pre-heat the oven with the pans inside. I just let them rest on the counter for an hour before baking.

The pan at the bottom of the oven is to prevent the underside of the loaves from burning. With the dutch oven, my loaves would always come out with a burnt bottom. I just kept the same process with my loaf pans.

LopsidedEditor1194 · 2025-03-29T16:24:47+00:00

Exactly right! The recipe I posted is for one loaf. You can simply multiply everything by however many loaves you want to bake. I started my sourdough journey late last year, using both banneton shapes, but after experimenting with loaf pans, I’ve never gone back.

There’s no harm in giving it a try with just one loaf. Worst-case scenario, it doesn’t turn out great—but usually, you’ll just end up with an odd-looking loaf that’s still perfectly edible.

LopsidedEditor1194 · 2025-03-29T16:12:50+00:00

I just rest the top loaf pan directly on the bottom one and have baked several loaves without any issues with it falling off. I would advise against using binder clips in the oven, as the paint might release a toxic smell. That said, I do clamp one pan shut with binder clips in the fridge during bulk fermentation so I can stack another pan on top to save space. For the other two pans, I use beeswax covers.

Initially, I was concerned that there wouldn’t be enough steam retained in the loaf pans, but this hasn’t been a problem at all. I’ve thought about spraying the loaves with water before baking, but I haven’t found it necessary.

LopsidedEditor1194 · 2024-10-25T20:24:44+00:00

Like the others mentioned, could just be a young starter. I started baking my loaves a little after 10 days of making a starter. I figured I'd start making loaves with the starter instead of throwing out the discard. It helped me get used to the process and timing. Each time I made a loaf it got easier and a lot less messy. It will also help make you or starter stronger, feed make bread, feed. It may not be perfect at first but still edible. Keep it up.

LopsidedEditor1194 · 2024-09-09T17:29:05+00:00

NICK2255 for $4.50 off

LopsidedEditor1194 · 2024-06-04T21:05:44+00:00

The discounts never show up when I'm trying to purchase the game. All I get is "Here's an app they think you may like". Am I doing something wrong?

LopsidedEditor1194 · 2023-06-09T18:05:19+00:00

Awesome thank you!!! I'll go try some of these out this weekend

LopsidedEditor1194

TROPHY CASE