The Fresh Loaf

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sourdough bread in loaf pan

AnnPatAlexa's picture
AnnPatAlexa

sourdough bread in loaf pan

Hi,

I have my Sourdough Proofing (Bread Flour with some Rye) at home while I'm at work. Normally I flip it out onto the pizza stone to cook and have a circle loaf. 

My boyfriend suggested I put it into loaf pans so that we can see how much we're actually eating. 

My question is, If I was to do that, How do I prepare the pans? Would I do what I would for other breads or would butter and flour work better then olive oil spray?

 

Thanks!

 

-Ann

jimbtv's picture
jimbtv

I recommend this video from Trevor Wilson:

http://www.breadwerx.com/make-sourdough-pan-bread-video/

IceDemeter's picture
IceDemeter

way for a sourdough loaf as I would for any other loaf (lightly oiled, or lightly buttered - your choice for flavour and performance, really). It looks like Trevor does the same in his loaf version.  If I really don't want any added fats for my lean loaf, then I use a non-stick pan and / or line with parchment paper.  You could also skip the pan and just choose to shape your dough as a batard or free-standing hearth loaf instead of a boule, and just use your usual baking method.  That is what I most often do, since I find that the more standard loaf "slice" is easier and more practical from that shape than from a boule.

Just as a note - if you really enjoy the bread as you have been baking / eating it, then there isn't really a need to change the shape.  All you need to do is weigh the complete baked loaf, and then weigh your pieces as you take them.  If you keep in mind that a 12" long loaf pan will generally supply 24 x 1/2" slices, or an 8" loaf pan will supply 16 x 1/2" slices, then you'll know that your round loaf should give you either the total weight divided by either 24 or 16 (depending on how large of a loaf you made). 

I have found that as a really rough rule-of-thumb for non-enriched (lean) breads that 1 "slice" usually works out around 40g (plus or minus 1 or 2g) and will be around 100 calories (again, plus or minus 2 or 3).  A 100% whole wheat will work out around 93 calories per 40g, whereas a loaf with more AP flours and some rye will be closer to the 100 calories.

Hope this helps, and keep baking happy!

Weizenbrot's picture
Weizenbrot

...spray containing oil and flour. The Pam brand has a similar product. If you don't like to use spray on your pans, you could use a solid vegetable shortening and then lightly flour the pan. I'm no food scientist, but I've heard that butter has a low smoke point so I don't use it to grease loaf pans.

Mini Oven's picture
Mini Oven

and dust with flour, crumbs, rolled grain flakes or raw seeds.  I like the way butter tastes on the outside crust and it stays where I put it.  I am also inclined to skipping the whole smearing thing and placing a small sheet of baking parchment across the pan covering the bottom and the two long sides.  

AnnPatAlexa's picture
AnnPatAlexa

So the first attempt I just used a Spray Olive Oil. It came out fine. popped right out of the pan. I need to play with the times and tempature. I went to rotate it 20 minutes in and it was done. 

So its a work in progress. 

Iris's picture
Iris

I almost always bake my sourdough in loaf pans.  I use spray oil and place a parchment paper sling about two  inches wide in the pan under the dough for ease in lifting it out of the pan after baking.  I have also found that cutting the dough into thirds and braiding it into loaf shape when putting it into the pan for rising allows the loaf   to tolerate the oven rise without splitting.

I use a combination of barley, rye, whole wheat, spelt, bread flour and additional wheat gluten,  only one rise, and two eggs for better texture and longer loaf life.    I consistently get a fine trained nicely crusted highly useable loaf.