In another thread in response to her post I provided this: it is not pre-Colombian because I put a little potato flour in it but otherwise you could have made it 1000 years ago.

ugh your bread always comes out so PRETTY. I can almost never fault my flavor but my boule-shaping and loaf-razing skills are pretty pathetic. I probably need more flour and one of those fabric-lined baskets. Alas.

I have the basket. It makes a difference, sadly. If you decide to go that way I can recommend my favorite (spruce pulp). And thank you!

Bread baking is the most equipment-dependent hobby I have ever had, which is funny since it’s such a human basic? Anyway I’ll have to stop being obsessed with my pullman pan first. Did you know that if you want a more sandwich-shaped loaf, you can use a pullman pan basically like a Dutch oven?

?? Explain! I usually put it in with the lid on and remove the lid with 10m left to go for browning. You *can* but the equipment is just so much fun to play with … 😀

nah I think you’re doing it right, but I find that it holds in steam and produces rising and a crispy crust like a Dutch oven in comparison to a non-covered bread pan

left, open bread pan, right, pullman pan. same dough, same fermentation process, same everything

Amazing what a closed box can do.

I always throw the linen lining out of my banetons.

You get much better lines that way for sure.