570g flour
400g room temp water
225g active starter
15g salt
Mixed until fully combined and then did a knead/fold set for about 7-8 mins
I let it sit for an hour and then did three sets of stretch and folds roughly 30-40 mins apart
Left to bulk ferment until I had a slightly shiny bubbly surface and then cold proofed in the same container overnight BEFORE shaping.
This morning I took my dough out of the fridge, let it warm up to room temp for about an hour, shaped it, let it sit out for another hour, then scored and baked in a preheated 500° oven. My pan was preheated as well.
I dropped in a few ice cubes for steam underneath the parchment and baked covered for 40 mins, then uncovered for another 15-20 at reduced heat of 350°.
by alagiglia
16 Comments
Looks fabulous!
Looks great! Where is the pan from?
Which loaf pans are you using? Looks great!
I love loaf pan baking. only way
HOLD UP WHAT IS THIS PAN
Started using a Pullman pan and it is not disappointing.
Was looking at loaf pans today and this one came up! Looks like I’ll need to purchase!!
I would love to see what it looks like when you slice into it!
The gasp I just gusped!
OP- what led you not to shape at the end of bulk ferment followed by a cold proof in the loaf pan? Trying to learn here- because I would have assumed that would be the way to do it. Your loaf looks gorgeous of course!
What does a slice look like shape-wise?
Good looking loaf. Love the pan!
Pardon the ignorance, but how do you get it in and out of the hot pan? The fit looks quite tight 😅
Awesome pan for sure! 225 g starter, holy cow I bet that bulk feet time was super short! I’ve only seen that much in double loaves. Is the taste different at all with more starter or is that the only recipe you have used?
Looks amazing thank you for sharing!
What do you cover it with? I want to try with my loaf pan but I’m not sure about using tin foil