Comment on Wild Yeast Bread (GF/V) by Jessica.
I made this recipe 1x using a loaf pan that has a lid and is more suited for GF breads that use commercial yeast as they don’t rise as much. The finished product was a bit dense and “gummy.” Full disclosure, I didn’t use the full cook time as I have a gas oven and feel that my oven cooks quickly with my other breads I only ever bake @ 350 for 30-35 minutes (GF and wheat sourdough). If I were to make this recipe in just a regular loaf pan (no lid for steam) how would I adjust the time and temp from your dutch oven recommendations?
