I can't wait to make these! I love chickpea pan bagnats (pans bagnat? pans bagnats?) for day hikes and road trips.
One question: how would you adapt this to make it naturally leavened? Since the baker's % is similar to the Loaf 2.0 recipe would it make sense to follow that recipe through end of bulk fermentation and then pick up with this recipe from there?
Andrew, I tried your roasting pan method for some batards - I split an oval banneton loaf in half - this weekend and it worked great! The only tweak I made was to use the roasting pan lid instead of foil since I didn't have any wide enough to fit the pan in one go. It made transferring the whole mess to the oven much more sturdy. Definitely keeping this in my bag of tricks!
I can't wait to make these! I love chickpea pan bagnats (pans bagnat? pans bagnats?) for day hikes and road trips.
One question: how would you adapt this to make it naturally leavened? Since the baker's % is similar to the Loaf 2.0 recipe would it make sense to follow that recipe through end of bulk fermentation and then pick up with this recipe from there?
Gabriel - Yeah, that's an easy swap! The dough weight is the same too.
Andrew, I tried your roasting pan method for some batards - I split an oval banneton loaf in half - this weekend and it worked great! The only tweak I made was to use the roasting pan lid instead of foil since I didn't have any wide enough to fit the pan in one go. It made transferring the whole mess to the oven much more sturdy. Definitely keeping this in my bag of tricks!
Nice! A roasting pan lid should work too, as long as it is easy to crimp on.