Basic Pan Loaf

Step 1

TWO NIGHTS BEFORE

Step 2

Skip this step if you already have 100 grams active starter ready. Take out 1-2 tablespoons of your starter from the refrigerator and mix with 1.8 oz. (50 grams) of room temperature water and 1.8 oz. (50 grams) of white flour. This will make 100 grams levain.

Step 3

Cover the bowl with a plate and leave it on the counter to ferment overnight for approximately 8-12 hours.

Step 4

Once your levain is ready, combine all of it with the 12.3 oz. (350 grams) of water.

Step 5

Add the flour to the water mixture and, using your hands, mix to combine.

Step 6

Once the dough is mixed, cover with a tea towel and let it rest at room temperature for 40 minutes.

Step 7

After the dough has rested, add the salt.

Step 8

Mix well until combined then cover with the tea towel and let the mixture rest again for 30 minutes.

Step 9

After 30 minutes, it is time for the first fold.

Step 10

Here’s a tutorial on stretching and folding. Complete 6 folds (one fold every 30 minutes) for 3 hours total.

Step 11

Begin by taking the dough out of the bowl and letting it rest on the counter for 20 minutes.

Step 12

Meanwhile, prepare your loaf pan by brushing it with a little neutral oil or butter.

Step 13

On a lightly floured surface, take your dough and flatten it to a rough rectangle. Roll it up like a burrito, being sure to press out any air bubbles.

Step 14

Place the dough in the prepared pan, cover with a tea towel or bowl cover and refrigerate 8 hours, or overnight.

Step 15

The next day, take your loaf out of the fridge and let it rise on the counter for around 2 hours, or until the dough springs back when lightly touched with a floured finger. You can score the loaf if you desire, but it is not needed.

Step 16

While the dough is proofing, set one rack in the middle and one on the bottom of the oven.

Step 17

Preheat the oven to 500°F (260°C).

Step 18

Once the dough is proofed, reduce the temperature to 450°F (230°C) and place a baking tray with high sides on the bottom rack. Fill it with about 2 cm (¾ inch) of water.

Step 19

Place your bread on the upper rack and bake for 25 minutes.

Step 20

After 25 minutes, remove the tray of water and bake the bread for another 20 minutes.

Step 21

Let the loaf cool in the pan for 10 minutes before removing to cool fully on a wire rack before slicing.