51 minutes ago, Anna N said:Never occurred to me to bake it in pans! I just might have to give that a try. I am assuming you used the full recipe and 9 x 5 pans?
Correct. Although I love the Dutch oven version, it is nice to confirm that loaf pans are a good option as well. The crust is not nearly so robust, but I imagine it will make a lovely tomato and mayo sandwich later today.
edited to add additional info: I prepared the dough early Saturday morning, with all three folds done by 8:30 am. The dough hung out in the bucket until about 8 pm, when I divided and shaped and tucked the pans into the fridge for the night. Out of the fridge around 6 this morning, into the oven around 7:15.
