Poppyseed Country Sourdough Pan Loaf bake #2

Formula is for a 9x4x4” Pullman pan.

I wanted to repeat this bake with few changes to see if the crumb would be similar once again.  I did reduce the dough weight to 800 g from 900 g and based on the height of this loaf, I could probably drop it again to 700-750 g next time.  Another minor change I made, which wouldn’t affect the crumb, is that after buttering the pan, I sprinkled poppyseeds inside it so that all the sides and bottom of the loaf would have some poppyseeds.  I love the flavour of them and really don’t bake often enough with them.  Now this loaf is traveling to visit family in Ottawa tomorrow so I’ll try to get photos of the crumb when it is sliced.  I hope they have a good bread knife.

Instructions

Overnight levain build, at 74°F about 10-12 hours to rise 3x.

In the morning add salt to water and dissolve.  Add levain and mix.

Add flours and knead until good gluten development, I will use my Ankarsrum Assistent and mix until a good windowpane is achieved about 10 mins.

Remove dough from the bowl and do some slap and folds.  Next set up aliquot jar.

Bulk fermentation at 82ºF.

End bulk when aliquot jar reaches 40% rise.

Shape the dough into a batard and place in buttered Pullman pan.  Optional, sprinkle poppyseeds on the bottom and sides of the pullman pan.

Shape and allow an initial final proof warm until 100% rise in aliquot jar, start oven preheat 425ºF preparing for steam bake.

Allow the dough to rise until within 1 cm of the rim of the pan and then bake immediately or about 130% rise in the aliquot jar.

Once oven reaches 425ºF score top of dough and then brush with water.  Optional sprinkle with seeds and then score.  Transfer to oven and bake with steam for 25 mins.  Vent the oven (remove steaming gear) rotate the pan and drop temperature to 350ºF.  Bake for another 30 mins rotating as needed until browned.  Remove from the pan and place directly on the rack baking for another 5-10 mins to firm up the crust if desired.

Time from mixing completed until baking started 3 hours and 50 mins.

I’m happier with the ear on this one.  It is challenging to score the dough inside the pan.  In particular it is hard to score it at each end close enough to the ends of the pan.

My index of bakes.