Quarantine Bread in Glass Bread Pan

I wanted a loaf of sandwich-size bread instead of round loaf and to use the quarantine bread method, that is, the make-dough-at-night-knead-lightly-in-morning-raise-in-pan-bake-in-cold-oven-to-start method. After the dough rose in the morning in the pan, I covered the pan with foil, put it in the cold oven, set the oven to 400 degrees (instead of 425 in cast-iron Dutch oven) and the timer to 38 minutes. (My oven takes 8 minutes to get to temperature, then the “covered” part of the bake is 30 minutes.) When the timer went off, I removed the foil and baked the bread for 15 more minutes. It worked perfectly. The crust, texture and crumb were the same as the Dutch-oven. Good to know, right?

Recipe: 2 cups flour, 1/2 teaspoon dry active yeast, 1 teaspoon salt, 1 cup water. Stir it up the night before. Cover bowl with plastic wrap and towel. In the morning, line your breadpan with parchment, pull the plastic wrap off the top of the bowl carefully to use over bread pan. Then sprinkle around 1/4 to 1/2 cup flour on a mat, scrape the dough out of the bowl and let it rest for 20 minutes, covering with the bowl. Then knead around 15-20 times, shape the dough and place in the glass baking dish. Cover with plastic wrap and towel. Let rise for 1 1/2 to 2 hours until its doubled in bulk. Remove plastic wrap. Snip the dough top with scissors or slash with knife about 1/2 inch deep. Cover the pan with foil tightly and put in cold oven. Turn oven on to 400 degrees. Set timer for 30 minutes PLUS the number of minutes oven takes to heat to that temperature. (38 minutes for mine.) When the timer dings, remove the foil and continue baking for 15 more minutes until a beautiful dark golden brown. Let bread cool on wire rack for at least 1 1/2 hours before cutting or you’ll ruin it!