I'm planning on making my first loaf of sourdough this weekend and I would love to hear other people's expertise with baking in a double loaf pan, especially what your favorite recipe/technique is.
My main questions are:
After shaping and placing the dough in your pan, do you let your dough rise (to the rim of the pan, at room temperature) before placing in the refrigerator for a cold retard or after you take it out of the refrigerator right before baking? Or do you even do this step at all? Ive seen recipes for all three.
How do you personally prefer to line/grease your pan? Full Parchment paper, partial Parchment paper, butter only, butter and rice flour, olive oil? Also, if you use parchment paper, do you butter it before placing it in so it stays in place? (That's what I always do when making fruit cake/banana bread but I'm wondering if its necessary for sourdough.)
What hydration of dough do you prefer?
How long do you bake your loaf?