The tin you bake in makes a big difference to your loaf. Two identical rye sourdoughs here, one cooked in a ceramic baker, the other a metal ‘pullman’-style pan. . We’re so used to seeing tall rye bread with straight edges, so the pullman pan, though non-stick (which isn’t my favourite), creates such a pleasing loaf. . If you’ve been contemplating my course, Rye Sourdough Bread: Mastering The Basics, don’t delay! @thefermentationschool’s 50%-off sale ends today, Monday 28th at 11:59pm PST. There’s a link to the course with the discount already applied in my story today.