Hey folks! I’ve posted before about my success with loaf pans. That success has continued, and I’m noticing my starter seems to be increasing in strength or just more active. It used to take about five hours in the oven with the light on to properly BF. This loaf took at most three hours at a temperature at least 20° cooler! And the oven spring was off the charts! Can y’all confirm similar behavior with your starter?
Recipe hasn’t changed:
400g KA bread flour
100g Whole wheat flour
100g Active starter
10g Kosher sea salt
350g Filtered water
Combine, rest one hour
Stretch and folds, four rounds, 30mins apart.
Rough shape, rest an hour.
Final shape, into loaf pan covered in fridge for 16+ hrs.
Bake covered at 450F for 30mins, uncover and continue baking for 15mins.
by kaferkrazy
9 Comments
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Beautiful blistering!
What was your hydration for this loaf?
Fine looking loaf !
Uhm this is such a gorgeous loaf, thank you so much for sharing your progress and recipe. I’m going to try this weekend wish me luck
I’m curious what temperature you were bulk fermenting at before if you’re now bulk fermenting 20° colder and getting *faster* results. The upper range of healthy fermentation is low 80s, meaning you fermented this loaf in the low 60s at most? I’d expect your dough to ferment very slowly at that cold of a temperature.
Or do you mean to imply that you were fermenting higher than the healthy fermentation temperature range before? That could have something to do with improved results now if so!
Either way, I suggest keeping a thermometer near your dough at all times to eliminate temperature as a variable so you can more easily replicate this beautiful loaf in the future!
Beautiful! I haven’t been scoring my loaves because I’m lazy but this has inspired me.
Looks great! What dimensions are your pan?
I’m newer to sourdough and bread making in general, I use a Dutch oven to bake. When you bake with a bread pan, do you still cover it? And if so, with what so it doesn’t squish the top down?