After using strictly a dutch oven since the start of learning how to make sourdough, I found that depending on the starter for the rise and getting uniform slices was difficult. I have a lot of useless end pieces, not that it can’t be made into something like bread pudding, but I thought i’d try the loaf pan method! I don’t think i’m ever going back, especially since I can do it all in one day instead of 2! The flavor is somehow way better than normal, much more moist as well. Also a million times easier to cut!
Recipe + process: 500g flour, 10g salt, 140g active starter, 340ml water (10ml less for chocolate cinnamon sugar loaf, plus 50g sugar, 50g chocolate chips, and just adding as much or as little cinnamon as you want during the shaping process, a recipe I experimented with myself). 1 hour rest, 3 sets of stretch and folds 45 minutes apart. Let it bulk ferment until it reaches about 55-70% of its original size, shape it, and instead of putting it in a banneton, put it in a bread loaf pan. Leave it again to rise for a couple of hours until it’s expanded well in the pan a healthy amount. I lined mine with parchment paper and sprayed them with olive oil before the parchment paper to prevent sticking. The small loaf pans are disposable ones, and it’s the same recipe just divided into two loaf pans. Oven temp is 375. In the small metal pans, I baked for 35-40 minutes, and for the sweet loaf in the large ceramic pan, I did about 50-55 minutes, tenting it with foil when it started to brown more.
Personally, I prefer the smaller loaves! The slices in a 9×5 are gigantic, the small ones are slightly smaller than i’d like, but are way better in my opinion.
by Mantiscraft