February 9, 2010 - 3:26pm
Temperature adjustment for pan
I just mixed a sourdough dough and am going to bake it in a standard loaf pan. I have been proofing and retarding in a brotform and then baking on a sheet pan at 450 degrees with reasonably good results.
This is a lean dough with nothing but flour, salt and water, plus the starter of course.
I plan on retarding for about 18 hours in the refrigerator due to work constraints and then will bake it right out of the refrigerator.
Any opinions on oven temp?
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I would set my pan in the cold oven, set temp to 450, bake for 30mins, check temp....continue another 15(most likely).
I ended up baking it for 50 minutes in a 425 oven, started from cold. I came home at noon today and the loaf wasn't doing much so I left it on the counter. It still didn't look fully proofed at 5.30. I've got another one working now and am going to leave it out overnight and put it in the refrigerator when I get up in the morning and bake at 5.30 tommorow.
Proofed for eight hours at about 67 degrees and then into the refrigerator for twelve hours. It has 1 ounce of whole rye and 3 ounces of whole wheat in the total.
It almost got it's shoulders out of the pan. I have another one started with all white flour and am going to repeat this latest proofing schedule.