Gas station without pumps

2020 October 23

Whole-wheat sourdough in loaf pan

Filed under: Uncategorized — gasstationwithoutpumps @ 16:31
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For today’s bread-and-tea Zoom meeting, I decided to bake a sourdough whole-wheat bread in a loaf pan, mixing several of my previous recipes together.

Yesterday, I mixed

1 cup sourdough starter,
1 cup bread flour,
1 cup water,

and left it overnight covered with a damp kitchen towel.  Early this morning, I removed 1 cup of the sponge to save as sourdough started and added to the rest

1 cup warm water,
1 cup bread flour,
2 cups whole-wheat flour,
½ cup rye flour,
2 Tablespoons sugar,
2 Tablespoons olive oil,

and stirred them together using a silicone spatula.  I then kneaded the dough in the bowl, adding

½ cup whole-wheat flour.

I added a little olive oil (a tablespoon?) to the bowl and coated the ball of dough with it.  I left the dough to rise about 3 hours, then transferred it to a buttered loaf pan, where I let it rise again for about 5 hours.

I slashed the top of the loaf lengthwise and baked in an oven preheated to 400°F (set to 450°F on our oven) for about 45 minutes, until the center reached 190°F.  I removed the loaf from the pan and baked directly on the baking tiles for another 5 minutes (turning the oven temperature down to 300°F).  In retrospect, I should have turned the temperature down sooner, as the top crust darkened too much.

The loaf is a little darker on the top crust than I find optimal, but it should work ok as a sandwich bread.

The bread cut well and had good crust and crumb, but I forgot to include salt! There should have been 2 teaspoons of salt in the recipe!

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