Recipe:
400g bread flour
300g warm water
100g starter/levain (fed and then kept in fridge for use up to a week. Can’t be bothered to make a fresh levain every time for several loaves a week)
8g salt
Combine all ingredients. After 30 min to an hour stretch and fold. Coil and fold 2-3 more times over the next few hours (this time I only did one coil and fold). Total bulk ferment ~8hr in slightly warm oven. Preshape, shape into batard, into banneton and refrigerate overnight. Chill in freezer while oven preheats. Remove loaf and score on counter (not quite enough room in the loaf pan for a proper score). Carefully transfer into loaf pan. Cover with another loaf pan (I use a Pyrex on because that’s all I have) and bake at 475F for 35 min lid on 425F for 10-15 min lid off until desired color is reached. Cool for 2 hours and slice.
Really happy with the loaf shape. Even if your dough isn’t perfect it kinda forces it into a reasonable shape. And it’s easier to slice with my dull ass knife. Maybe not more so than a proper batard, but the loaf pan was cheaper than a dutch oven big enough for one.
Question for anyone who’s read this far:
What do you store your banneton in when you cold proof?
by Bulbousar
2 Comments
Thanks for sharing the recipe. How does the dough look like after being left in fridge overnight? Does it double before baking? Thx
I use regular bread pans also, easier to eat as a sandwich..