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I have found a lot of recipes that says to bake your bread on a cookie sheet. I was wondering if I can use a loaf pan instead? Do you have to adjust time or any thing else? My family like sandwich style bread better than French style. Most of the recipes are sourdough some are French bread.

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    You always can, but just expect some level of variation. In this case, the shape is an obvious change, but you also might bake longer than expected if you don't immediately pop the loaf out of the pan after removing it from the oven. – chrylis Mar 20 '17 at 2:19
  • "Sandwich style" doesn't just mean that it was made in a loaf... If that's all you're concerned with, go for it... but I'd be concerned that you'll be unhappy with the crust. Putting it in a pan won't make it have the nice, soft texture and crust that you see in standard American white loaves. – Catija Mar 20 '17 at 16:14
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Just use a thermometer and bake to an internal temperature of 190F (88C) ...or 200F (93C) if the dough is enriched with butter, eggs or milk.

  • That's what I was thinking, always good to have a second opinion. Thank you – GJ.Baker Mar 19 '17 at 23:43

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