{"id":1696,"date":"2012-07-26T20:04:08","date_gmt":"2012-07-27T03:04:08","guid":{"rendered":"http:\/\/anirama.com\/100loaves\/?p=1696"},"modified":"2012-08-21T17:34:39","modified_gmt":"2012-08-22T00:34:39","slug":"loaf-58-9-grain-wheat-in-loaf-pan","status":"publish","type":"post","link":"https:\/\/anirama.com\/100loaves\/loaf-58-9-grain-wheat-in-loaf-pan\/","title":{"rendered":"Loaf 58 – 9 Grain Wheat in Loaf Pan"},"content":{"rendered":"

Loaf 58 is an experiment in shaping. We wanted good sandwich bread and love the 9 Grain loaf I make, so I wanted to shape it in a loaf pan rather than a banneton or on a couche.<\/p>\n

The dough is mixed the night before and left to autolyze in the fridge overnight. I used flour from a 10 pound bag to mix the dough and ran into something I hadn’t come across before – the flour had large chunks in it. I didn’t notice this as I was weighing the ingredients, but as soon as I started mixing they showed up. After trying awhile to break them apart I gave up, tossed that batch of dough, and started over. This time I sifted the flour to remove the chunks and it worked fine. In researching this, it seems this bag of flour must have gotten damp or too humid at some point.<\/p>\n

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Clumped flour – had to toss this and start over.<\/p><\/div>\n

I made enough dough for two loaves, but have only one loaf pan, so I made the second loaf with a banneton. This had the benefit of giving me a “control loaf” to compare against.<\/p>\n

I baked the banneton loaf my usual way – on a pizza stone pre-heated to 500\u00b0 and lowered to\u00a0450\u00b0. I pour a cup of water in the broiler pan at the bottom of the oven to create steam for the first 18 minutes of baking, which I then vent out.<\/p>\n

I baked the loaf pan loaf at 450\u00b0 without steam. This may have contributed to not getting as much oven pop as I had anticipated.<\/p>\n

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Banneton and sandwich loaves, pre-proof.<\/p><\/div>\n

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Loaves side by side (but reversed from prior shot).<\/p><\/div>\n

The interiors of the two baked loaves were very similar, but the loaf pan version was too small for the size loaf pan I used. The finished loaf hadn’t risen enough to adopt the rectangular cross-section of the loaf pan. I’m going to have to make a larger loaf or buy a smaller pan to continue with this experimentation.<\/p>\n\n\t\t