Overnight country blonde in a loaf pan
I've been baking mostly boules at home since the cast iron combo cooker has been my method for generating steam. Sometimes I just feel like having a loaf pan-shaped bread, but I still want to have all those hearth bread qualities.
My favorite naturally leavened loaf pan breads in the city are from Outerlands and Josey Baker. Outerlands sells only one kind of bread since it's a restaurant not a bakery. You can see his levain bread in this Tartine video http://vimeo.com/14354661 at around 2:30. The other bread is the "wonder bread" from Josey Baker which is the opposite of that supermarket
fluff bread of the same name. It's tangy, chewy and moist with a crispy, crackly crust. Perfect for PB&J (or, if you prefer something fancy, almond butter sprinkled with Maldon sea salt and drizzled with rooftop honey).
For this week's bake I decided to make a naturally leavened bread in a loaf pan just like the ones I mentioned. I used Ken Forkish's overnight country blonde formula. This was my first time using this fomula so I prepared myself by reading TFL posts from others who have already tried it. The "overnight" bulk fermentation at room temperature seemed to be where people had some problems. I mixed my dough late at night so that I would be awake in the morning to catch the dough before it would triple. It's fairly cool in my house (68F/20C) so my 11 hour bulk fermentation seemed to be in line with Forkish's 12-15 hour timeline. My dough didn't have as many bubbles along the sides of the container as I would have liked, but the dough was already 2.5 times the original size so I decided to proceed with shaping.
Dough proofed at room temp for 4 hours then I baked it at 425F on a stone covered with a stainless steel bowl for 20 minutes and uncovered for another 20 minutes. Then I removed the bread from the loaf pan and baked it directly on the stone for 5 minutes.
The crumb was moist and chewy. The crust was crispy for a few hours out of the oven, but softened by the next day. It was quite sour just the way I like it!
My results were very close to what I get at Outerlands and Josey Baker, so overall I was quite pleased.
I also baked some bourbon pecan pie chocolate brownies.
Happy Mother's Day to all!
Nice work on your Blonde loaf - I feel as though I can taste the tang from here! And those brownies... Mmmm... Happy Mother's Day!
Thanks Cathy! I maintain my starter and build my levain for maximum sourness and it really showed in this loaf.
Nice looking loaf. What is the hydration of that formula?
The hydration on this country blonde is 78%. The dough feels very similar to the Tartine basic country.
Perfection! What a great looking sandwich loaf. Looks better than the one you were trying to copy and those brownies are killing me :). I love chocolate and pecans as much as just about anything! Please share your recipe if you don't mind.
I got the recipe from http://www.howsweeteats.com/2010/11/bourbon-pecan-pie-brownies/
Thanks Mary! I will have to give these a try or have my wife who is more of the dessert baker in the family.
but the brownies are to die for:-) Well done and
Thanks dab. What's not to like about chocolate, pecans and bourbon? Totally to die for.
Great looking loaf, you inspired me to go that direction with my bake yesterday. I didn't get the same oven spring, but I was still pleased with the results.
inspire you to bake in a loaf pan. Happy baking!
I been wanting to do this and thanks for reminding me. Give me the 2 ends and a bit of good butter and I would be happy all day. Nice loaf! The brownies look great, a major belt buster.
The brownies are belt busters indeed!
Hi Mary; I'm new to sourdough and to this blog, so forgive me for being so late to see this post! But it's exactly what I'm looking for. I've been baking boules in a combi-pot and sandwich loaves in a USA aluminum pullman pan and a Lodge pan. I'm looking for a much larger loaf pan and assuming a cast iron would be best if I could just figure out how to cover it. Could you be more specific about your loaf pan and the cover you use? Thank you so much!