Ever since David posted his sourdough seeded loaf pan bread I have been baking it repeatedly after adapting the system for what I used to be after. I not too long ago bought a 9x4x4 USA pullman pan and have been baking fairly repeatedly with it. This appeared like a loaf that may be enjoyable to mess around with utilizing that pan. David used the identical dimension pan however with out the duvet, so I scaled the general dough weight down by about 10%.
Complete dough:
flours: 450 g (*see observe beneath)
water: 375 g (**see observe beneath)
seed combine: 100 g (***see observe beneath)
olive oil: 25 g
honey: 25 g
yogurt: 25 g
salt: 8 g
Complete dough weight: 1008 g
*observe: 50 g flour from levain, 200 g bread flour, and 200 g different flours (I’ve used spelt, entire wheat, a mixture of entire wheat and rye and a mixture of entire wheat and semolina for the ‘different’ flours) = 450 complete flour
**observe: 50 g water in levain, 100 g used for soaker, 225 g in remaining combine
**observe: the “seed” combine has various on each bake, I’ve used mixtures of flax, sunflower, pepita, sesame, poppy, metal lower oats, rolled oats and even a little bit of dried onion flakes
Combine levain ~8 hours prematurely
Make seed combination and mix with 100 g boiling water, let soak 10-Quarter-hour (longer if you want, I’m often prepared to maneuver it alongside)
Combine 100 g ripe 100% hydration levain, seed combine soaker (100 g seeds and 100 g water), 200 g bread flour, 200 g different flour (bakers selection), remaining 225 g water, 25 g every oil, honey, yogurt and eight g salt in a bowl. You should have a reasonably sticky dough. Let relaxation after mixing 30-60 minutes. Stretch and fold in bowl twice at 20-40 minute intervals. The dough needs to be extra workable at this level. Form and place in oiled/buttered pullman, cowl with plastic wrap. Let rise till pan is about 80% full, (time varies in fact, within the ballpark of 4 hours for me) preheat oven to 425 and put lid on pan. As soon as preheated, load the pan and scale back warmth to 375. Bake with lid on for Half-hour, and lid off for one more ~25-Half-hour.
How do I prefer it? Effectively, I’ve baked it 4 occasions prior to now 6 weeks, if that’s any indication. I’ve made it extra typically than some other bread in 2025, and solely began making it in mid Could. Makes an ideal tasting piece of toast or bread for sandwiches.
