I have to admit that I could never wait one to two hours to eat it. Hot enought to melt the butter.

Garryowen

I'm interested in doing that as well. What do you mean when you say "dump it in a loaf pan." Do you just do it the normal way and then on your final shaping make it loaf shaped instead of round? Or do you have an easier way of doing it?

This is an example of what my daily bread looks like. After it's proofed overnight, I give it another stretch and fold, let it rest a minute or so, then fold it into shape and drop it on a piece of baking parchment paper, which is laid out over two dish towels, rolled up in tubes and placed on a baking sheet. Makes a trough of sorts and replaces proofing baskets and such. Then allowed to rise a couple hours. To bake......that gets transferred to a peel, where it is slashed, then spritzed with water, then goes onto baking stone in a 450 oven. Is covered with the top half of a blue graniteware roasting pan. Baked 35 minutes and it's done.

The bread pan alternative is to do the overnight proof, then give it a rough shape, and dump it into a regular large sized loaf pan....where it proofs a couple hours, then goes into oven to bake. Comes out as a traditional bread loaf....so all the slices are consistent in size and shape. Not as fancy as the other way, but tastes the same.

And lastly, heathen that I am......can't eat a loaf as fast as it will go south, so after it cools down, will slice up the whole loaf, put it a gallon sized zip lock bag and freeze it. Pull out a slice or two......thaws in a couple minutes and 99% the same as it was when it went in the bag.

I used to make sourdough, kept some starters going for years and started many starters from scratch with no yeast but what was in the kitchen air and some potato water for the sugar. The important factor as in any yeast bread is to have high gluten hard wheat flour. I used mine mainly for pancakes but made bread occasionally, biscuits more often than loaves. I guess it's been 15-20 years since I used any, but I bet i could stir some up in 5-6 days

I have made plenty of “Poolish” type breads….but going to the dark side and trying to get my starter going ..Iam going on day 6 of trying to get this culture off the ground.

Poolish bread here