100g levain(rye/white 50/50)
800g flour(25%rye, 75%white)
720g water (90% hydration)
10g salt, carraway seeds, sunflower on-top
Stretch and folds every 30 mins for 2 hours
Shaped and rest in bread pan(the cheating part) for 2 hours
Baked in counter oven roaster for 45 mins
Since I last posted asking if it's cheating to use a bread pan and the majority said no it's not, I decided to go all in. I've added larger flour base and higher hydration.. I think it came out my best bread so far..
I forgot to mention last time, maybe it's cheating now since I forgot this technicality, but I used oil in the bread pans so the loaves don't stick to the side 🤔
by Mr-SamWise
6 Comments
There is no such thing as cheating, lol
No stand mixer? No bulk fermentation? That’s impressive.
As long as you don’t put commercial yeast in it and call it sourdough bread you’re all good 😄
Hi. I always oil my bread pan and bake inside of a deep roasting pan.
Your loaf looks fantastic. Well done
Happy baking
I only do bread pan. I don’t know how using a differently shaped containment is cheating lol, purists are crazy. Do what you want and what you love 🤘
Wait. Why would making a different shaped loaf be “cheating”?
I prefer bread in a loaf pan.