I was once again out of bread so needed another loaf. I decided to work on my 50% whole wheat sourdough pan loaf again but increase the hydration to 81% which is higher than I usually go with a loaf of this composition. I’m not sure it made any difference to the crumb, but I’m happy with the loaf nonetheless. Now I don’t know about you, but I find it challenging to score a pan loaf so I tried something a bit different. I did the usual of brushing water on the top and applying the pansies. I then baked it without steam for 5 mins. At that point, I took it out and the crust was just starting to form. I then scored it. I haven’t tried this Five Minute Score in quite some time. I think it worked pretty well and I’ll probably continue to use it for pan loaves needing a score. I’ll have to improve my technique though.
For 1 loaf in a 9x4x4” Pullman Pan
Overnight levain build, at 74°F about 10 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 12 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.
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Can't get much better than that crumb.
I'm going to have to mail you some flowers from my garden next year....I think your head would explode from all the possibilities for your bread :).
Why do you feel scoring the pan loaf is more difficult than an artisan-style loaf? Did you find the 5-minute method really helped much?
Happy Baking!
Ian
Thank you Ian, it is hard to grow much on an east facing balcony on the 42nd floor. There isn’t enough sun for many flowering plants and the wind is quite an issue.
I find it hard to score dough in a pullman pan, the sides get in the way especially at the ends. Without firming up the dough with refrigeration, the warm soft dough is hard to scare cleanly. The 5 min score helps on that front a bit.