Makes: | 3 |
---|---|
Level: | Absolute beginner |
There's so much to learn when you start making sourdough. Making a pan loaf allows you to get used to the rhythm of making the dough, without having to think about getting the shaping right. It's a great way to build experience and confidence, gives you practice with the timings, and a chance to get a feel for the dough.
The flavours for this loaf, the cheese and herbs, can be varied to suit your taste, the season, or what you happen to have in the fridge. It's a very versatile bread.
You can also use a long slow fermentation for better digestibility.
Equipment
- Medium bowl for mixing leaven
- Clean t-towel or wax cloth
- Large mixing bowl
- Spatula
- Dough scraper
- 2 x 2lb heavy-duty bread tin
- Lame
- Baking cloche
Tin Size
- 900g (2lb) loaf tin, measuring 25 x 13 x 8.5cm OR 9 x 5 x 3 inches (USA)
Suggested Starter
White French
Hydration
77%
DDT
26°C (79°F)
Flours
- Marriages organic (13% protein) white roller milled
- Gilchesters wholegrain
To Ferment Your Dough
- 40g starter
- 80g wholegrain flour
- 80g water at 30C
For The Dough
- 200g leaven (see above)
- 825g water
- 800g strong white flour
- 200g stoneground wholegrain flour
- 10g non-diastatic malt
- 20g fine sea salt
Baking Time
1 hour in a Cloche or Dutch Oven and 5 - 10 minutes uncovered depending on your preferences
Bake At
220C
Tutorials
Step | Timings |
---|---|
Refresh starter 1st Refreshment | 10am Day 1 |
Refresh starter 2nd Refreshment | 10pm Day 1 |
Plan Your Bake | 9am Day 2 |
Make FAST leaven | 10.30am Day 2 |
Mix 700g of the water & leaven into dough | 1pm |
Autolyse with leaven | 1pm |
Bassinage 100g (4 x 25g) | 1.30pm |
Add salt - Start bulk | 2pm |
Stretch and fold | 2.30pm |
Bulk Ends - Now Preshape | 5pm |
Final shaping | 5.30pm |
Put in Fridge 5C | 6pm |
Bake | between 12pm - 5pm Day 3 |
Analyse & Recalibrate | On eating |
Guidance, tips & techniques
Prepare the tin by greasing with butter, coconut oil or lard (not olive oil), and dusting with flour. Then line tin with baking parchment (*students please write your name on one corner of the paper – this makes identifying your own loaf much easier once they are baked).
Place the shaped dough into the lined tin. Gently push the cheese, onions and tomatoes and herbs (if using) down the sides of the loaf. I suggest using –
- 1 large red onion, cut into rings
- 2-3 spring onions, cut in half longways
- 45-50g cheese, eg blue, Cheddar or goat’s cheese. The amount you use depends on how strong your chosen cheese is.
- a small handful of cherry tomatoes (optional)
- fresh herbs – maybe sage or rosemary (optional)
- Finally, drizzle about 2 tablespoons of olive oil over the top and around the sides of the loaf.