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, calculated from 700 gr flour (as our 100% to begin with).
60% whole spelt
40% bread flour
20% sourdough starter
- In a bowl, we pour most of the water (leave 5% aside), flour, and the starter. Mix well until there is no flour remained.
- Cover with a towel and let it sit for another 30 min.
- Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.
- 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 a 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 440F or 230C.
- Spray the lid and close the pan.
- Bake for 40-45 min.
- 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.