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

  1. At start of day, feed the starter with more 1:1 flour:water mix, and wait at least an hour.
  2. Set aside ~100g starter.
  3. 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).
  4. Knead for 5 mins (machine), 10 mins (by hand).
  5. Mix starter, butter into dough and knead for 10 mins with machine, or 20 mins by hand.
  6. Cover bowl with plastic and refrigerate at least 8 hrs.
  7. Remove from fridge and leave at room temp for 3 hrs.
  8. Knead dough (use minimal flour) until smooth. Reform into ball and put into bowl to rise at room temp for 3 hrs.
  9. 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.
  10. Preheat oven with dutch oven to 450F.
  11. 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.
  12. Reduce heat to 425F and bake bread in breadpan (without dutch oven) for 5 mins (convection), or until browned.
  13. Remove from oven, remove from breadpan, and cool on a rack for at least 1 hr.

Photos