sourdough pan loaf chronicles | The Fresh Loaf


I don’t have a proper oven, In my previous blog posts I would go to my relatives to bake which is not ideal, anyway I found that using a pan loaf is a great way to bake in a “toaster oven”. You also get even slices and it’s easier to store and toast.

My pan is 19.7cm x 10.6cm x 11cm.

First I tried a 340g loaf (300g + the ~40g in the starter) It’s a cute loaf (image above) but you can fit more in there.

This is the final version of my sourdough loaf. It lacks even browning because of the oven but it’s good. Here is the formula :

 

%

g

Flour

Bod’s red mill artisan

French t80 flour

Spelt flour

Water

Salt

100

50

40

10

65

2

400

200

160

40

260

8

For the starter :

 

%

g

Flour

Water

Starer

100

100

50

40

40

20

I take my stiff starter mother from the fridge and refresh it. I keep 5 grams and add 25g of flour and 15 grams of water. 6 hours later I make the above wet starter that will go in the dough and the mother goes back to the fridge.

 

As for the process it goes as follows :

Build starter

Mix and knead

Simple Folds(3)

Shaping

Baking

8 pm

12 pm (4  hours after)

12:30 pm

1 pm

1:30 pm

4 pm (4 hours since inoculation)

8 pm ( 6 hours)

 

I don’t do an autolyse although I could, I mix everything at once and knead for 10-15 minutes. I knead on the counter picking the dough and putting it down, stretching it a bit every time, I take care not to break the gluten strands, I don’t stretch too hard or squish it.

For the shaping I don’t do a bench rest, I just extend the dough and fold it before letting it proof in the pan.

If you, like me, have a toaster oven I suggest baking at 220° bottom heat – 150° top heat for 20 minutes with the cover before removing the cover and baking for 10 more minutes with the top heat at 220°.

And here is the seed and nut version :

It’s the same recipe but with 100g of fillings. For this one I soak the fillings overnight, 40g of walnuts, 25g of sunflower seeds, 25g of pumpkin seeds and 10g of black sesame seeds. All toasted.

 

After mixing I give a fold 15 minutes later. Then I incorporate the seeds via lamination.

 



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