Sourdough in a Bread Pan - npradhan/cooking GitHub Wiki
Ingredients
- 50g-100g Sourdough Starter (assuming 1:1 flour:water)
- 550g Flour total, including starter. This version done with white AP flour.
- 358g Water total, including starter (target of 65% hydration ratio)
- 11g Salt (2% of flour)
- 20g Room-temp butter
- Standard bread pan that fits into a dutch oven
- Dutch Oven
Procedure
- At start of day, feed the starter with more 1:1 flour:water mix, and wait at least an hour.
- Set aside ~100g starter.
- Make dough with flour, water, and salt excluding starter. So in this case, 100g of starter is 50g:50g flour to water, so make dough from 500g flour, 308g water, and salt. Barely mix, and then let autolyse for 20 mins (covered).
- Knead for 5 mins (machine), 10 mins (by hand).
- Mix starter, butter into dough and knead for 10 mins with machine, or 20 mins by hand.
- Cover bowl with plastic and refrigerate at least 8 hrs.
- Remove from fridge and leave at room temp for 3 hrs.
- Knead dough (use minimal flour) until smooth. Reform into ball and put into bowl to rise at room temp for 3 hrs.
- Use folding technique described here: https://youtu.be/bSYdABrPrtM?t=981 , and place in a sprayed breadpan. Cover and let rise 2-3 hrs, until almost doubled in volume.
- Preheat oven with dutch oven to 450F.
- Place breadpan in Dutch oven. Optionally, add 50-100ml water to the Dutch oven, outside the bread pan, to promote a moist rise. Bake for 20 mins.
- Reduce heat to 425F and bake bread in breadpan (without dutch oven) for 5 mins (convection), or until browned.
- Remove from oven, remove from breadpan, and cool on a rack for at least 1 hr.
Photos