Henry's Market White is one of my go-to Saturday bakes, and the recipe is built around a Dutch oven. But a lot of you have asked about baking it in a loaf pan instead. Totally doable. Same dough, same flavor, same results. You just need to know a couple of adjustments. The graphic breaks down both methods. Standard loaf pan gets you a soft, sliceable sandwich loaf. The double pan setup mimics your Dutch oven by trapping steam, and that's what gives you the bakery-style crust and oven spring. Shape matters. Proof for height, not spread. And trap that steam if you want the crust. Here's the full recipe: https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted Bake it this weekend and drop your results below. I want to see those loaves.