Photos

basic sourdough bread, in a ½ steam table pan…

© 2011 by KV5R — Rev. Feb. 8, 2011.

A 10 by 12 inch rectangular stainless steel pan.
Why mess up the counter-top? Mix, knead, rise, and bake in a big square pan. These pans are about $18 at a restaurant supply. I’ve had this Vollrath for about 40 years.

Weighing flour into pan.
Might as well just weigh everything into the pan. 375 grams of B4B…

Weighing water in cup.
275 grams of luke-warm water—in a cup, because I’m gonna…

Adding sourdough to water in cup.
mix up a half-cup of sourdough starter in it.

Adding salt to flour.
Put some salt…

Adding oregano to flour.
and oregano…

Adding olive oil to flour.
and olive oil in the flour and mix it around.

Pouring water and starter mixture into flour.
Dump in the water/starter…

Mixing with a long wood spoon.
and mix it around.

Sticky, gooey dough.
Oops, it’s gonna need some more flour…

Drier dough, formed into a ball.
There—that’s more like it. I then kneaded it for a few minutes.

Cleaned, oiled pan with dough ball covering about one-half of the bottom.
Then washed the pan, sprayed with OO, and dropped the dough in it and covered with cling wrap.

Weighing 60 grams of flour.
Don’t forget to weigh some flour…

Weighing 60 grams of water.
and the same weight of water, and recharge the sourdough starter.

Thermometer in oven door, showing about 95 degrees F.
Put the dough in the oven, with pilot only, to rise at about 95°F.

Pan with bubbly dough, which covers the entire bottom of pan.
After 4 hours at 95, I took it out and let it rise another 8 hours at about 75. Those green spots are oregano, not mold!

Baked bread in pan with light top crust.
Covered with foil and baked for 40 minutes at 475°F.

Baked bread in pan with golden top crust.
Removed foil and baked for another 10 minutes, for a total of 50. But there’s one little problem: it’s severely stuck!

Pan with bread removed, and bottom of bread.
Whacking it down hard on a towel on the table didn’t get it loose, until I dug around and under it with a fork. At least it all came out in one piece. Next time, I’ll spray the pan with OO, then flour it!

A slice from the middle, laying across the bread, showing close-up of crispy crust and coarse crumb.
Despite the flat shape, the crust is thin and crispy, and the crumb is coarse and soft. The taste is good, with a moderate vinegar bite that seems balanced with the bread flavor.

Soup in a large bowl, with vegetables arranged into a funny face, with two breads as rabbit ears.

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