Seeded sandwich loaf
I started a new job about two weeks ago and, as a result, I haven't had much time to bake or surf the internet lately. I miss being able to read TFL daily, but I miss sleeping more so I chose sleep over the internet. :) My brotformen are still vacuum-sealed for safe keeping while I get settled with my new routine, so I've been baking in loaf pans.
This week I baked Syd's seed loaf (http://www.thefreshloaf.com/node/38429/seed-loaf), but I omitted the bread spices. After mixing, I divided my dough into 2 portions. One was 250 g and the other was 750 g. I spread the 250 g portion into a mini loaf pan, proofed it at room temperature for 1 hour, then put the pan into the refrigerator for 2 hours. I baked it straight from the refrigerator at 375F for 30 minutes.
I bulk fermented the 750 g portion in the refrigerator for 7 hours. After the cold bulk, I shaped it, put it in a 8.5 x 4-inch loaf pan, and proofed it at room temperature for 1 hour. Then I stage baked it as follows: 450F for 10 min, 425F for 10 min, 400F for 20 min. Then I removed the loaf from the pan and baked it at 350F for 5 min. Total bake time was 45 minutes.
The large loaf was a little bit overproofed (as evidenced by the compressed crumb at the bottom), but it wasn't too noticeable as far as eating was concerned. In addition to the lovely flavor that the rye levain added, it also helped with the keeping quality. The tangzhong helped it stay soft. Overall it was a delicious sandwich loaf.