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3 long loaves baked in the same oven session at the same time. Very toastable.
What is not eaten fresh is frozen in ziplock bags (thus the fact that the loaves are sliced in half).
I also bake the tinned loaves on floor tiles inside the over.Seems to even out the heat.
Since I've chosen to tin my bread to fit more loaves into the oven, i seem to have been recruited to the Swedish way of the loaf. Currently there's a massive sourdough homebake wave in Sweden as the locals embrace their wheaten and rye roots.
So rather than the current local fashion for the light and crusty southern European variously shaped loaf --Baguette, Batard, Baton, Boule, Ficelle, etc -- the Swedes prefer to go dense (as one would if one was wrist deep in rye.)
And then there is THE KITCHEN TOASTER and toasters prefer 4 corners.
Dave, you could earn a crust making that sort of tucker. A slice of cheese on top of that and anyone would be happy.
I made one little procedure mistake last time and it had consequence.
Embarrassing it was.
Now after embracing Zenhood, I'm in the groove such that the sourdough spoke to me and I obeyed.
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