sourdough pan loaf chronicles

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.

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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 :

For the starter :

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 :

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°.

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And here is the seed and nut version :

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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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