The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

sourdough bread in bread pan

Mommy_of_7's picture
Mommy_of_7

sourdough bread in bread pan

Hi,

I'm new to this type of baking and this forum so forgive me if this is a stupid question. I have regual sourdough and herman sourdough and I'm interested in incorporating these into my regular recipes/baking. Also, I would love hints/directions/recipes on making sandwhich bread in a bread pan. I can not find anything. I have no idea what the difference is between knead/no knead recipes for bread. Can anybody help me? Also, I have no idea how I will know if somebody answeres this. LOL!!

Thanks in advance,

Chrissy

Janknitz's picture
Janknitz

Are you asking how to make bread in a loaf pan?  Or are you asking for the very basic instructions about how to make bread?  

A good place to start for how to make a basic sandwich bread in a bread pan is here:  http://www.sourdoughhome.com/bakingintro3.html.  There are extensive directions and photos and it will show you how to shape a loaf that goes into the bread pan.    It is NOT a sourdough recipe, but once you have the basics of shaping and baking a loaf in a pan then you can troll around here or that site or www.kingarthurflour.com/recipes and find suitable recipes.

No knead variations are for more artisan style (free form) breads than for a sandwich bread.  Once you have some bread baking under your belt and know the basics, then you can try those out and see if you like them.  The No Knead techniques are quite easy, but I find it helps to know what things should look and feel like first.  

Good luck and remember to have fun!

 

Mommy_of_7's picture
Mommy_of_7

I'm not a newbie making bread, I have no idea how to make bread with sourdough. I want to make a basic sandwhich bread in a pan using sourdough. Sorry that I wasn't clear.

Chrissy

althetrainer's picture
althetrainer

That's all I make.  My family likes sandwich breads so I always make my SD bread into sandwich loaves.  I do 100% whole wheat, sometimes 50/50 unbleached and whole wheat.  SD cottage cheese, or SD yogurt dill breads, sometimes, SD whole wheat sesaem and they are all very nice.  I don't find making sourdough in a loaf pan any more difficult than making a sandwich loaf with commercial yeast.  The only difference is that you use a sourdough starter and the whole process is much longer when using a SD starter. 

shericyng's picture
shericyng

would you share some of your sourdough recipes? I love baking w my start but am not sure how to figure how much start vs the instant yeast recipes call for. 

flournwater's picture
flournwater

Sourdough pan breads are not uncommon.

Here's a recipe that  may help to get you started toward your goal:

 

http://home.att.net/~carlsfriends/dickpics/panbread.html

Mike Avery's picture
Mike Avery

Before the mid to late 1800's, commercial bakers yeast did not exist.  If there was bread, chances are it was raiised with sourdough.  Unless you were in England, in which case barm might have been used.  (Barm is the anti-sourdough, using brewing yeast to raise bread.  It's a precursor to bakers yeast.)

 

So, any bread that has a history before the mid 1800's was, more than likely, made with sourdough.

 

All too often when you say "sourdough" to an American they magically hear "San Francisco Sourdough French Bread" there are many. many breads raised with sourdough.  In the end, it's just a leaven.  Not a cult.  Not a specific bread.

 

If you want to put your bread in pans, do so.  It will still be a sourdough bread. If you want to add raisins and cinnamon, knock yourself out - it's still sourdough!

 

Sourdough can be mild or sharp, well risen or rather flat. And its still sourdough.

 

Mike

 

flournwater's picture
flournwater

Mike, perhaps you're the one who can help me with this.  I know how to prepare a sourdough starter; I've done it many times.  But I've never found any specific guidelines to adjust the chemistry so that the end result is either mild or sharp.  How would we go about accomplishing that goal?

Mike Avery's picture
Mike Avery

There are many variables involved.

 

The mineral (or ash) conent of the flour is a big issue.  More ash, more sour.

 

The length of fermenation is important, longer correlates to more sour.

 

Some people think that sourodugh is an addititive, like chociolate or cinnamon.  In fact, the sour taste comes from fermentation.  Less starter for more time adds more sour than more starter and less time.

 

The thickness of the starter is another factor.  As the starter becomes thicker, the taste of the bread becomes more sour.

 

Hoep that helps,

Mike

 

sojourner's picture
sojourner

In your original question, you asked about "no knead" bread. My most regular recipe is for precisely that, not because I'm lazy (although my wife says I am) but because leaning over the table to knead gives my back so much grief. Here's my standard, if I can import it.

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Easy-peasy no-knead White Bread, slow fermentation

800 g strong white flour
50 g wholemeal flour
50 g light rye flour
2 level tsps salt
1/2 level tsp dried yeast or 1 level tsp fresh yeast
1 level tsp sugar
600 ml water (see note below)

Pour 400 ml bottled water into a Pyrex jug or bowl.  Add 200 ml boiling water then add the sugar and stir until dissolved.  Add the yeast and stir to dissolve, using a clean finger or a wooden or stainless steel spoon.  Cover the jug or bowl with clingfilm and stand for 15 minutes until it has a nice frothy head.
 
In a large mixing bowl, mix the flours thoroughly with the salt.  When well mixed, attach the dough hook to your machine and pour in the water/yeast mixture.  Add the mixed flours, then mix together for about 2 minutes at speed 1 or 2 until all of the flour is wet.  If necessary, scrape down any dry flour from the sides of the bowl.
 
Remove the bowl and dough hook from the machine, scrape any dough from the hook into the main mixture in the bowl.  Cover with clingfilm and place in the coolest part of your kitchen for 24 hours. (Don't put it in the 'fridge unless you are willing to allow further waiting time for the dough to warm up after removing the mixing bowl from the 'fridge.)  By the end of the 24 hours, the dough should have risen almost to the top of the mixing bowl.
 
Lightly oil two bread tins before dusting them with flour.  Divide the dough into 2 roughly equal amounts and put these into the prepared bread tins. Cover with oiled clingfilm, making sure there is enough room for the dough to double in size.  Leave for 1 1/2 to 2 hours to rise.  30 minutes before the rising time is finished, turn the oven to Gas 9/475/240 degrees. 10 minutes before you are ready to bake the loaves, place an ovenproof dish on the lower shelf and boil 1 pint of water in a kettle. When the dough is risen sufficiently, pour the boiling water into the dish and return this to the lower shelf of the oven.  Put the loaf tins side by side on the higher shelf and bake for 20 minutes.  Reduce the temperature to Gas 7/425/220 and bake for a further 20-25 minutes. Remove the tins from the oven, allow to cool slightly before removing the loaves to a wire rack.  Allow to cool for 2 hours minimum before eating.
 
This bread should have a nice crumb, a satisfying taste and texture and a crisp crust when new. It will keep fresh for several days and is equally good on its own, with butter or equivalent, with jam or honey or savoury foods.  It also makes good toast.

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Sojourner