Free-form versus baking in a tin

SlackerJohn

I've got used to baking in a tin, partly due to laziness, partly due to the impossibility of shaping a loaf with say 70% hydration.  

If anyone is familiar with both techniques, what advantages am I missing out on?

Cheers   John

Category: 
up
144 users have voted.

Post Reply

Already a member? Login