Sourdough Panbread

Instructions for simple Sourdough Pan Bread using
Carl Griffith's 1847 Oregon Trail Sourdough Starter
and a Kitchen Aid K-45 mixer (revised May 2003)

Put into the mixing bowl:
1 cup fully active culture
2 cups water
3 cups bread flour
Mix manually
Let sit covered until volume doubles.
Manually mix in:
2 tsp. salt & 2 more cups flour.
Machine knead ~10 min. at low
speed while adjusting consistency
by adding 1 cup more or less of
additional flour, until the dough
no longer sticks to bowl or fingers.
Remove from mixer, hand knead
, and split dough.
Work in more flour while hand
kneading each piece. (Total cups
flour=6, more or less.)
Bat each piece around in the bowl
with the dough hook, at medium speed.
(Bat one while kneading the
other, repeat twice.)
Form and reform each piece several
times during 20 or 30 minutes,
otherwise keeping covered.
The dough should be soft enough to
easily reseal a seam, but should not
stick to hands.

Finally form to oblong and cut tops with
razor blade, 10 or 12 diagonal cuts.
Dough as finally formed should be
silky smooth.

Place in pans*, allow to rise 4 to
8 hrs.
, enclosed to retain moisture,
until top is an inch or two higher
than the top of the pan. (3 in. is possible!)
Bake 40 min. at ~375F. Cold start OK.
(Expect little "oven push", or none.)
*usual Teflon-coated steel pans, capacity
~64 fl. oz. (~8 cups) to brim;
Times are approximate, for ~70F --
Shorten for summertime.
Cans as measures:
A 24 ounce can is good for fetching the
flour. Keep can with flour. A 16 oz. can
is good for measuring the water.

-CarlsFriends, Rev. May. 2003