How to Prepare Delicious Sourdough bread in a pan

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Sourdough bread in a pan. Remove the loaves from the oven, and turn them out of the pans onto a rack to cool. Let them cool completely before slicing. The loaf will be ready to bake when the dough surface rebounds its shape when gently pressed with a fingertip.

Sourdough bread in a pan This gives you a rather sloped loaf shape with shorter slices on the ends and taller slices in the middle. Best to avoid that if we can. Sourdough Bread Scald the milk in a small saucepan. You can have Sourdough bread in a pan using 7 ingredients and 5 steps. Here is how you cook it.

Ingredients of Sourdough bread in a pan

  1. It’s 500 grams of all purpose floor.
  2. You need 250 grams of water.
  3. You need 2 tablespoons of sourdough starter.
  4. It’s 1 TSP of salt.
  5. Prepare 1 tablespoon of sugar.
  6. Prepare 2 tablespoons of olive oil.
  7. You need 1 of little toasted sesame and black seeds.

Stir in the sugar to dissolve. Bread can generally be baked in any pan, sourdough is no exception to this. Baking it in a covered dutch oven seals in moisture and keeps the crust from hardening, allowing maximum oven spring. You can achieve a similar effect by putting a pan of boiling water in the bottom of your oven for the first half of baking.

Sourdough bread in a pan instructions

  1. Mix all ingredients. Knead dough in bowl till uniform in consistency..
  2. Place in a oil-sprayed flat pan with deep margins. Spray the surface of the dough with oil. Cover well and rest for 24 hours..
  3. Spray the top again with oil and sprinkle toasted sesame seeds and black seeds..
  4. Place in a preheated oven at 180 degrees C for 30 min. Turn top heat for the last 10 minutes to brown the surface..
  5. Leave on a rack in a microwave oven to cool. It tastes great with extra-virgin olive oil..

The makeup of this dough is the same as this sourdough focaccia. Here, the dough is baked in a loaf pan, and there is no sea salt on top. This recipe yields one large loaf. Lightly flour the top of your relaxed dough on the work surface. Using a bench knife and your hand and flip the round over.

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