Hi Ruth, thanks for sharing, this loaf looks so flavourful and tender. Love the way you’ve incorporated double cream and a good amount of starter. 🍞 Keen to give this a go.
I am trying to understand why we increase the ingredients when using the smaller 9x4 pan as opposed to the 13x4, as instructed in the headnotes? Does the bake time then also increase? If so, by how much?
Made this again, this time with rye for the whole grain part. It was getting late here so I put it in fridge for the night after shaping into pan. Will bake in morning. Already the dough felt better than first time. Getting comfortable with this one. Great way to use lots of starter!
Just pulled this out of the oven; smells divine! Will cut into for breakfast in the morning! Thanks for this great recipe using so much discard!!
Hi Ruth, thanks for sharing, this loaf looks so flavourful and tender. Love the way you’ve incorporated double cream and a good amount of starter. 🍞 Keen to give this a go.
I am trying to understand why we increase the ingredients when using the smaller 9x4 pan as opposed to the 13x4, as instructed in the headnotes? Does the bake time then also increase? If so, by how much?
Thanks,
Annie
Made this again, this time with rye for the whole grain part. It was getting late here so I put it in fridge for the night after shaping into pan. Will bake in morning. Already the dough felt better than first time. Getting comfortable with this one. Great way to use lots of starter!