This is brilliant! · Crust & Crumb Academy

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This is brilliant!

Had to share this because it stopped me mid-scroll.

Angela Sincore (@The_sourdoughoe on YouTube) figured out something really smart. She makes a foil tent that seals around the edges of her loaf pan to trap steam during the bake. Same principle as the double pan method, same result, and you don’t need a second pan to pull it off.

Most people have foil. Not everyone has two matching loaf pans sitting around. That’s exactly the kind of problem-solving I love seeing in this space.

So now we have three ways to bake Henry’s Market

White in a loaf pan:

1. Standard loaf pan, open bake. Softer crust.

2. Double pan setup. Traps steam, bakery-style crust.

3. Foil tent seal. Angela’s method. Same steam, no second pan needed.

Same dough. Same recipe. You just pick the method that fits your kitchen. Make sure you put some oil on the inside of your tent or spray it with nonstick spray.

Full recipe here: https://zgxxhqbickrlqkwmkfni.supabase.co/functions/v1/recipe-og?slug=henrys-market-day-white&variant=yeasted

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