I started doing the traditional Dutch Oven (DO) method with a beautiful castiron DO and it does make a lovely crusty and tasty loaf... but it's always round. As an eating expert I know my sandwiches are not round so this wasn't working for me. Plus it is very challenging to cut those round loaves.
I heard of the loaf pan method where you get two identical loaf pans and use one as a cover over the loaf to get that DO effect. I gave it a try and haven't looked back.
I won't get into the whole starter thing here, there are lots of experts out there you can learn that from if you don't already have some. Here's a video that can get you started on your starter (https://www.youtube.com/watch?v=-9Osn7JsP1Y) One thing I will mention, always save the discard, there are plenty of things you can bake with it.
So, on to the process. Here's how I do it (I'll use my regular weekly schedule as a sample but of course you can do it any way that works for you)...
SUNDAY AM
Take the starter out of the fridge and feed it. I go with the 1:1:1 ratio of water, flour and starter (there are other opinions) put an elastic around the jar to mark the level of starter (I use 50 gms of each so I have lots of starter when I need it). Then go about my day.
SUNDAY PM
Assuming the starter has ripened (grown close to double it's size and getting bubbly) I start the next step.
In a bowl mix 50 gms of the active starter with 350 gms of water and give it a stir. Then add 500 gms of flour (I use unbleached all purpose flour but that's only one way to go) and 10 gms (2 teaspoons) of salt. Mix it until it forms a shaggy dough with no dry flour (adding a few dribbles of water can help sometimes). Take a break for an hour, you deserve it.
Now the fun part, with wet hands (I have a full measuring cup of water to dip my hands into as needed)... stretch and fold the dough, make a quarter turn and do that again, all they way around the bowl. (if you don't know stretch and fold check out the video https://www.youtube.com/watch?v=QYzxulQY1Gc ). Do that again in about 30 minutes and a third time 30 minutes later. Now you can cover the bowl and tuck it (and yourself) in for the night (about 7-10 hours should be enough for the dough to have risen an additional 50-75% of it's original size).
MONDAY AM
You will now have a soft and sticky dough that can be challenging to handle. I turn it out onto a well floured counter top then pull up the corners like the underside of a mushroom and eventually pulling them together to give tension to the downward facing portion of the dough... pinch all those corners together and using a bench scrapper flip the loaf over so the pinched side is now down. Use the bench scrapper to coax the dough into a loaf shape, you can do this by putting a small dusting of flour beside the dough, then using the scraper to gentle push it under the dough as you gently shape the loaf. Let it rest for a bit.
Get your two loaf pans ready. Take a piece of parchment paper big enough to overflow a loaf pan and crumple it up very tightly. When you loosen it, it will be much easier to line the pan now that it's been crinkled. Now using your bench scraper and a gentle hand, scoop up the loaf and set it into the pan (it will not be pretty but will settle). Take the other pan and check that if fits okay (you may neeed to fold back or trim the parchment paper) then set it aside.
Cover the loaf with a damp towel of plastic wrap (very loosely). Let it rest for 1-2 hours. That's a big range I know, but conditions like temperature of the room, age of your starter etc all impact this so you need that flexibility.
Preheat the oven for longer than you might think. I like to have my oven up to full heat for a minimum of 15 minutes before baking.
When everything is ready, sprinkle some flour over the loaf (this is to help your razor blade slide) then score the top of the loaf with a razor blade to allow room for the crust to expand. Then squirt some water into the second loaf pan to add steam during the baking, fit it over the loaf and carefully put everything into the oven for 20 minutes at 450 degrees. After 20 minutes, remove the top pan and continue for an additional 25 minutes. The top should now be nicely browned and the internal temperature of the loaf should be getting over 200 and closer to 210. Turn out onto a rack to cool and avoid the tempation to cut it when it's hot... ENJOY
