Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
Side question: Why do people buy baguettes? Do they make sandwiches with them? How do you even make a sandwich from them? How are you meant to beat a baguette???
I make my own sandwich bread, and it’s far nicer than the bought stuff. Yeast based, not sourdough but that’s fine too. I use a tin for those. They’re generally more wet - about 70% hydration. They’d be fine not in a tin but would be flatter, and would benefit from chilling.
I also make “rustic” loaves which are drier and stiffer about 60% and are firm enough to not need a pan at all.