Really glad I found this post, thank you! I had the pan already and love it so I decided to try your method. I have been baking sourdough bread since last March, can't really recall why I started then ;)

I mainly bake 100% stone ground whole wheat loaves for the flavor and nutrition so I was anxious to see if this method would work with 100% whole grain. It worked beautifully! I did increase the hydration to 85% which is what I normally use, If I calculated it correctly the recipe here is 74%.

My starter was active and the dough doubled in 11 hours, I put it in the pan with everything bagel topping then put it in the fridge overnight where it sat for 10 hours and rose to within an inch of the top of the pan. The bake took 55 minutes to get to 204 deg and it tastes fantastic! Very moist and lots of flavor.

I will be making more of this and experimenting with different flours. My bannetons are going to be lonely for a while.

• Reply