125 g starter
350 g water
500 g bread flour
10 g salt
Wanted to trial loaf pan bc the shape seems more practical for a home baker feeding their family, including young children (also going lighter on the crust for that reason).
Stretch and fold q30 min x4 while bulk fermenting in oven on proof setting (dough ~80F) and it went SO fast, I was confused and second guessing myself! All of a sudden I’m doing my third set of stretch and folds and I’m like wait… this is jiggly and there are already bubbles on top?! I’ve proofed once before in the oven proof setting and it took 4.5 hrs. This time was only 3 and I was pushing it on the counter at the end, scared to move forward bc it just seemed so quick!
But anyways, shaped, cold proof in fridge 15h, baked in tin loaf pan with second one as a DIY lid, 450F 25 min lid on, 425 15 min lid off.
So happy with the oven spring and it was delicious!
by miss_appa
7 Comments
This is gorgeous!!! What kind of flour and starter do you use, also what size/brand of loaf pans? One last question sorry 😔 gas or electric stove? I’m trying to crack my own sourdough sandwich bread recipe!!!
Saving and trying this weekend! Thank you! I too have old janky tins that I’ve been nervous to try. Going to also try the proof setting… I have been known to end up having my dough proofing wayyyy too late in the evening that I’ve fallen asleep only to find my dough completely over proofed.
What was your diy loaf pan
Oooooh~
Looks amazing and I am so interested to try!
When you did your shaping did you put it in a banneton basket or did you put it directly into the loaf tin and let it cold proof in there?Do you need to do anything to the loaf pan in preparation to putting in the dough?
Amazing loaf.
I fell in love with the loaf pan when I first tried it a couple weeks ago! Did you line your pan? Grease it?