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?
Hi! For the smaller pan, you’re multiplying all the ingredients by 0.67, which reduces everything by a third. (For example, 375 x 0.67 is about 251.) The bake time is about the same, maybe a few minutes less. I would start checking around 30 minutes. Hope that helps!
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!!
So glad to hear that, Daniella! Thank you!
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.
Thank you Sarah! I love plugging in whatever wholegrain we have on hand -- makes the loaf just a little different every time.
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
Hi! For the smaller pan, you’re multiplying all the ingredients by 0.67, which reduces everything by a third. (For example, 375 x 0.67 is about 251.) The bake time is about the same, maybe a few minutes less. I would start checking around 30 minutes. Hope that helps!
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!