It's more forgiving. It's easier to shape. It requires less equipment. It slices well. It fits perfectly in your toaster. I don't see the appeal of the boules so I am here to tell you… Try this!
I'm in love with this bread. I think I got it just right this time. Full recipe and process in comments.
by Booyacaja
25 Comments
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Sourdough never works for me in a loaf tin. I don’t know why. I can make exactly the same recipe, use the same method, put it in a proving basket, and it works perfectly. Put it in a tin and it’s a disaster.
Recipe:
– 100g active starter
– 350g water
– 500g bread flour
– 10g salt
My process:
– Feed starter the night before (I do 1:4:4 to time it right)
– Mix ingredients the next morning into a shaggy dough.
– Let rest 30 mins.
– Now that the dough is easier to work with, Knead it for 2-3 minutes to make sure everything is really well combined. Go to town on it. Slap and fold, stretch and fold, punch it, whatever you want.
– Let rest 30 mins again.
– Do 3 sets of stretch and folds with 30 minute breaks in between.
– Bulk fermentation. Mine usually fakes around 8 hours and doubles. This will depend on your starter and temperature. *My 8 hours starts at the time the ingredients are combined.
– Dump it out on the counter.
– Fold it in two and do simple crossover stitching to tighten.
– Add parchment paper to the bottom of your loaf pan.
– Put the dough in and cover.
– Cold proof overnight or at room temp for 1-2 more hours.
– Preheat oven to 450. Put roasting pan in the oven. I use a large oval one people use for spaghetti sauce or chili. You might have a Dutch oven large enough that’s great. You might have an extra loaf pan to use as a lid, try it!
– I preheat my roasting pan for 30 mins.
– Boil a kettle of water on the side.
– Once pre heated, add the loaf pan directly inside the roasting pan.
– Splash a little boiling water, maybe half a cup, all around the loaf pan.
– Cover and bake 25 mins.
– Uncover and bake another 20 mins.
– Take the bread out of the loaf pan and put it onto a cooling rack (or upside down muffin tin works too!)
– Slice into it after waiting at least 1-2 hours. For day 1, take just the slices you need for the day and wait until the next day to slice the rest it will be MUCH easier.
Enjoy!!
I guess some of us like challenges.
I did and now it’s the only way I make sourdough bread. Adding lidded cast iron loaf pans to the arsenal was another game changer. I do a soft sandwich bread (sugar, butter, etc.) as well as traditional (just flour, water, salt, starter) recipes. Loaf shape is way more practical for my household where our primary use is sandwiches. Occasionally I do baguettes for picnic snack trays (spreadable cheeses, charcuterie style meat and cheese, etc.), but at this point I want a completely different pan for baguettes so I can cover them instead of trying to steam them
Trying this!
This is the only thing I do now just because the consumer aka husband prefers it this way. Easier to make sandwiches he said 🤣
Could I put my whole loaf pan inside my Dutch oven?
I love doing mine in a loaf pan! It’s just easier in so many ways and is also easier to make sandwiches and other things with too.
I’m a newbie but I can’t imagine NOT making it in a loaf pan. I want consistent sizes in the pieces! 🙂
Gotta buy a metal loaf pan…it’s a stupid reason
My issue with doing a loaf pan loaf is that it’s about 30 percent smaller than my boule so it means less bread
It looks gorgeous, yum! I’m going to try that this week. Question for you: did you preheat your loaf pan / oven or start with a cold oven and longer period of covered loaf pan?
hmmmmmmmmmmm
I think it makes the bread a bit denser than the free form loaves, but they’re both good.
I started doing this about 3 months ago. Total game changer.
I don’t have to worry about getting frisbees anymore and it’s just way more consistent.
The only thing I miss is the big holes though. The taste is there but I just can’t seem to get the same big bubbles.
It’s the only way I do it. So much easier to prepare and easier to cut, plus the slices are more or less the same sizes so you always know what you’re in for…
This is all I’ve done with my homemade starter! I don’t like giant slices that are awkward and don’t fit in the toaster.
https://preview.redd.it/vbdzr4izcqtf1.jpeg?width=4032&format=pjpg&auto=webp&s=315559ba29c3a351735b923abea2fb6a9de65dd1
The timing just never work out for me.
That’s all I make. 😋
Damn, that’s beautiful! I never considered using a roasting pan. Nicely done. I too have been doing more loaf pan sour dough bakes for all the same reasons.
Damn, that’s beautiful! I never considered using a roasting pan. Nicely done. I too have been doing more loaf pan sour dough bakes for all the same reasons.
This is how I make my sandwich bread.
Only way I make sourdough bread.
I use a loaf nest. It’s excellent.