7 hr 0 min
7 hr 0 min
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I know baking a sourdough loaf with a gorgeous open ear is very fun. But- there is no doubt that bread baked in a pan is much more functional. I mean- even-sized pieces, uniform crumb, and a thin, gentle crust. It’s the perfect bread for sandwiches and absolutely incredible as a toast. This sandwich bread is made with 100% natural wild yeast and whole spelt flour, which makes you feel better about eating the whole thing at once! This loaf was baked in a 30*10*10 cm pan.
In a bowl, we pour most of the water (leave 40 ml aside), flour, and the starter. Mix well until there is no flour remained.
Cover with a towel and let it sit for another 30 minutes.
Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 minutes.
For the next 1.5 hours perform coil fold every 30 min. Total of 3 folds. In between the folds cover the bowl with a towel so the dough won’t dry out.
After the last fold let the dough sit for an additional hour to complete the bulk fermentation (covered with towel always).
Spray the pan with oil. If you don’t have spray, just brush well with oil.
Transfer the dough to the working surface and divide it to the desired weight. I usually prepare this recipe with 0.7 Kg flour yields 1 sandwich loaf of around 1400-1450 gr.
Shape directly without pre-shaping and place in the sandwich loaf pan.
Let the dough proof in the pan until it reaches 1/2 cm from the top of the pan. In the meantime preheat the oven to 440°F or 230°C.
Spray the lid and close the pan.
Bake for 40-45 minutes.
Take out from the pan and let it cool on a rack.
Slice it all and keep it in a bag in the fridge or in the freezer.
YASSS!
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