October 14, 2015 - 10:01pm
Sandwich loaf using sourdough, seeds and 1.5lb pans?
hello! I am hoping someone can help...
I want to bake sandwich bread (hearty, like Dave's Killer Bread) preferably using whole grain flours, a mix of seeds, and using my sourdough starter. I have been trying recipes but a complication is that I am using the large 1.5 lb Williams Sonoma gold touch pans. Most recipes are too small and the resulting slices are too short for good sandwiches. Recipes and advice welcome!
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RECIPE
Flour : 490g [440g bread flour, 50g rye]
Water : 267g
Salt : 10-11g
Levain : 196g @ 125% hydration
Levain Build : 14g starter + 102g water + 80g bread flour [12-14 hours before]
METHOD
1. Mix flours with water and levain until well combined. Let the dough rest (autolyse) for 30 minutes.
2. Add the salt and knead by hand till fully incorporated & medium gluten formation [about 10min].
3. Let the dough ferment at room temperature for 2.5 hours with folds at 50 minutes and 100 minutes.
4. Shape on floured surface and let rest for 15 minutes.
5. Shape again into loaf tin with seam side down and final proof for 2-2.5 hours [or leave out for 20min then refrigerate till ready].
6. Bake in pre-heated oven.
I believe this should be ok for a 1.5lbs loaf tin but need this confirmed to be sure. Nice recipe though.
I like this 7-grain bread recipe. It does bake as a light loaf, but you could replace some of the flour with more whole-grain flour to make it heartier.
I bake it in a 9"x5". It looks like your pan is a 10"x5" pan. You can scale the recipe up if you need more dough to fit the pan.