Once again inspired by @NannyBakes, today I made French bread in a “can”. The form is a baker I found on Amazon here. No handles, so for ease of transferring a hot can out of the oven, I preheated a quarter-sheet pan and set the canister on that for baking.
I used a recipe I like for French bread which came with my bread machine (although as a tweak I routinely spike the dough with sourdough discard). I adjusted the recipe down to make a ¾-lb. loaf, which just fit in the can. I used the bread machine to mix the dough up until the final rise, then shaped and dropped the dough ball into the lightly greased pan. Once the dough had doubled in the can, I baked at 400 degrees for 35 minutes to 210 degrees.
It worked! I see fancy tomato sandwiches in our future!
