Reddit mentions: The best specialty bread & loaf pans

I picked up the LoafNest on Prime Day from Amazon. I have always been intrigued since their Kickstarted campaign but could not justify the price. When it showed up it was a bit smaller that I would have guessed but Amazon's return policy was a huge factor in what made me pull the trigger. Like the directions suggest, I made the first loaf as per their recipe. It is basically the NYT no-knead recipe. It turned out decent. I made another, tweaking the recipe slightly that had better results. I was always planning on using this for sourdough and actually grew to like the smaller size as there are only two of us in the house and it is rare that we get through and entire loaf/boulle. I have also been wanting to experiment with einkorn so this was also a first. I did not follow any recipe (nor keep notes) but I tried to keep the total flour near 400g to fit in the LoafNest liner. I used about 200g water, 90g of starter and 8g of kosher salt. 5-ish hours autolyse while the starter was developing. I had to add water and then more flour when I was mixing because einkorn is like modeling clay when it gets wet. Four total stretch and folds with 30 minute rest periods between, a pre-shape, then a final shape and into the banneton. I let it rest for 30 minutes then into the refrigerator for 16 hours to cold proof. Preheated the LoafNest at 475f for 30 minutes then scored the dough straight from the fridge and into the liner. 2 ice cubes into the base of the LoafNest, put the top on and set it in the oven. Reduced the temp to 450f for 40 minutes. Removed the lid and let it go for an additional 5 minutes and here we are.

I need to get a bigger tote for my dough. When I've done warm ferments I'm using something not unlike this. Need something wider and maybe shallower. I've also done cold ferments overnight in my fridge.

My last loaf that I definitely overproofed went more or less like so:

• ~4 hours in my oven on proof (100F) doing stretch/fold and shape every 30 minutes
  
• Overnight in my floured "bread maker" that I've used as an improvised banneton (I gave up on baking in it for now, I don't feel comfortable taking this above ~400F, plus silicone is an insulator)
  
• Back on the counter/proof oven for another 1-2 hours
  
• Dutch oven baked lid on at 525 for 25 minutes, than lid off 425 for another 40
  
  Been using various sources as references, including Brad's sourdough video. I'm going to put together an album of my attempts later maybe.

If you can find one of these in stock somewhere http://www.amazon.com/Lekue-Silicone-Bread-Maker-0200600M10M017/dp/B007F6EN96 they're kind of cool.

A pullman loaf pan could be cool. Makes bread like http://www.thefreshloaf.com/files/u14703/Pullmanloaf1.jpg

learn to make them