Emilie Meyer
Sourdough bread is a type of bread that requires a longer fermentation process than bread made with commercial yeast, resulting in a tangy, complex taste, chewy texture, and crisp crust. While Dutch ovens are often used to bake sourdough due to their ability to trap steam and provide a warm environment, they are not necessary. It is possible to bake sourdough on a sheet pan, also known as a baking sheet or tray, by creating steam in the oven, which is critical to the bread's rise, crust, flavour, and colour.
Baking sourdough without a Dutch oven
| Characteristics | Values |
|---|---|
| Baking equipment | Baking/cookie sheet, parchment paper, clay tiles, aluminum roasting pan, cast iron pan, ice cubes, bread flour/cornmeal, sharp blade/razor/knife, oven mitts |
| Oven setup | Preheat oven for at least 20 minutes, place a baking sheet with water on the bottom rack to create steam, use the middle rack to bake the sourdough loaf |
| Dough preparation | Combine starter, flours, and water (hold off on the salt) in a large bowl and mix well until all the flour is moistened and the dough has formed a cohesive mass, cover the dough and let it rest for 20 minutes, add salt and knead the dough until it's smooth and supple, shape the dough and place it on a prepared baking sheet, let the dough proof for about 1.5 hours |
| Baking | Score the dough with a deep cut about 0.5-1 inch deep, bake for 35-50 minutes or until the crust turns golden brown, let the bread cool completely (at least 1 hour) before slicing |
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What You'll Learn
Preparing the dough
Firstly, ensure you have the right ingredients. You will need a sourdough starter, which can be made at home or purchased. Additionally, you will require flour, preferably strong bread flour, salt, and water. It is also recommended to have a digital scale for precise measurements.
Once you have your ingredients, combine the starter, flour, and water in a large bowl, holding off on the salt for now. Mix these ingredients well until all the flour is moistened, and a cohesive dough mass has formed. You can adjust the consistency by adding a little extra water or flour as needed to achieve a soft and slightly sticky dough.
After mixing, cover the dough and let it rest for about 20 minutes. This resting period, known as an autolyse, allows the flour to fully absorb the water, initiating gluten formation, and making the dough easier to knead.
Following the rest, add the salt to the dough and begin kneading. Knead the dough until it reaches a smooth and supple consistency, maintaining a slightly soft and tacky texture.
Now, you will let the dough proof. Place your dough on a lined baking sheet and let it proof for approximately 1 hour and 30 minutes. After this time, lightly poke the dough with your finger. If the dough slowly springs back and leaves a slight indentation, it is ready for baking. If it springs back quickly, give it a little more time to proof, but be careful not to overproof, as this can cause the loaf to lose its structure.
Finally, once your dough has proofed, it is ready to be shaped and baked. If you are a beginner, consider using a simple shaping method: gently pull the edge of the dough closest to you and fold it towards the middle. Repeat this process with each edge, folding the dough until it forms a tight round or oval loaf.
Your dough is now prepared and ready for baking!
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Shaping the dough
- After bulk fermentation, pre-shape the dough into a round ball.
- Let the dough rest for 15-30 minutes, either covered or uncovered.
- Shape the round ball of dough into an oval or cylinder shape, similar to a "batard." Create tension in the dough as you roll it up.
- Pinch the seam closed and then transfer the dough, seam-side down, into your prepared loaf pan.
- Cover the dough and let it proof for 2-4 hours at room temperature.
- If you want a domed top on your loaf, skip the scoring step and allow for a longer final proof.
Remember, when shaping sourdough dough, it is essential to handle it gently to avoid popping the bubbles, as this promotes an open and airy crumb structure. Additionally, use just enough flour to prevent sticking, as excessive flour can affect the dough's ability to maintain its shape.
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Proofing the dough
Firstly, prepare your baking pan by lining it with parchment paper. This will ensure that your dough does not stick to the pan during proofing and baking. You can also lightly flour the parchment paper with bread flour or cornmeal for extra non-stick insurance.
Next, shape your dough. Avoid punching down the dough, as you want to maintain as much air as possible. Gently pull the edges of the dough towards the middle, folding it into a round or oval shape. This will help create tension in the dough and promote a good rise. Place your shaped dough on the prepared baking sheet.
Now, it's time to let the dough proof. Cover the dough with a clean towel or plastic wrap, and let it rest at room temperature. The proofing time can vary depending on the temperature of your environment and the activity of your sourdough starter. As a guide, aim for about 1 to 1.5 hours. During this time, the dough should rise and become airy.
To check if your dough has finished proofing, perform the finger poke test. Lightly poke the dough with your finger. If the dough slowly springs back and leaves a slight indentation, it is ready to be baked. If it springs back quickly, it needs more time to proof. Be careful not to overproof the dough, as this can cause it to lose its structure and collapse.
Once your dough has passed the finger poke test, it is ready to be baked. Preheat your oven to the desired temperature, usually somewhere between 350°F and 450°F (depending on your recipe). While the oven is preheating, you can score your dough. Use a sharp blade, razor, or knife to make a deep cut, about 1/2 to 1 inch deep, diagonally across the top of the dough. This step is not only aesthetic but also functional, as it helps guide the rise of your loaf and promotes even baking.
By following these steps, you will successfully proof your sourdough dough on a sheet pan, setting yourself up for a beautiful and delicious loaf of homemade sourdough bread.
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Scoring the dough
There are several ways to score your sourdough dough, depending on the shape of the loaf and the desired appearance of the final product. If you are baking your sourdough in a loaf pan, you can choose to score it down the centre to form one or even two "ears", giving it a more rustic look and feel. Alternatively, you can score it with two quick, confident slashes in a cross shape (+) on top of the loaf. These scores should be about 1/4" to 1/2" deep and will open up in the oven, giving your loaf a classic rustic appearance.
If you are baking a free-form loaf or a round boule, shaping the dough correctly is crucial to ensure it holds its shape during baking. You can score the dough with two quick slashes in a cross shape (+) or try a different pattern, such as three parallel lines or a single long cut down the centre. These scores will guide the expansion of the dough and give your loaf a distinctive look.
The tool you use for scoring can also vary. While some bakers prefer using a razor blade or a bread lame, others opt for a serrated bread knife. A sharp serrated knife is an excellent choice as it easily makes quick, shallow cuts without dragging or pulling on the dough. Scoring cold dough is generally easier and can help with oven spring, so consider scoring your dough right after it comes out of the refrigerator.
Remember, scoring is not always necessary, especially if you are aiming for a domed-off top on your loaf. Skipping the scoring step and allowing the dough to proof for a longer time can help achieve this shape. Ultimately, the decision to score or not depends on your personal preference and the specific characteristics of your sourdough loaf.
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Baking the bread
To bake sourdough on a sheet pan, you will need a few key ingredients and equipment. Firstly, ensure you have a healthy and vigorous sourdough starter. This is essential for your bread to rise and develop a tangy flavour. You can create a baking-ready starter by feeding it until it doubles in size within 6 to 8 hours and appears bubbly and vigorous with a sharp, clean aroma.
Next, gather your dry ingredients: strong bread flour, and salt. You will also need water, a digital scale for measuring, and a roll of good-quality parchment paper. Additionally, consider investing in a baking stone, which can be placed in the oven to enhance the baking process.
Now, it's time to prepare your dough. Combine your starter, flour, and water (hold off on the salt) in a large bowl and mix until a cohesive mass forms. Adjust the consistency with extra water or flour if needed, aiming for a soft and sticky dough. Cover and let the dough rest for 20 minutes to allow the flour to absorb the water and initiate gluten formation, making it easier to knead. After resting, add the salt and knead the dough until it becomes smooth, supple, and slightly tacky.
Once your dough is ready, it's time to shape it. Place the dough on a clean surface and gently fold each edge towards the middle, repeating until it forms a tight round or oval loaf. Prepare your baking sheet by lining it with parchment paper and lightly flouring it with bread flour or cornmeal to prevent sticking. Place the shaped dough on the prepared sheet and let it proof for about 1 hour and 30 minutes. To check if it's ready for baking, lightly poke the dough with your finger; if it slowly springs back with a slight indentation, it's ready.
Preheat your oven to a temperature suitable for bread baking, typically between 350-450°F (refer to your specific recipe for the recommended temperature). Place a baking sheet or pan on the bottom rack of the oven and pour about 1 cup of boiling water into it to create steam. This step is crucial as the steam will help your bread rise and develop a beautiful, crackly crust. Place your shaped and proofed dough on a separate baking sheet and score it with a deep diagonal cut using a sharp blade, razor, or knife. This scoring step helps the loaf bloom as it bakes.
Finally, bake your sourdough! Place the sheet pan with the dough on the middle rack of the oven and bake for approximately 40-50 minutes, or until the crust turns a golden brown. Remember, the bread continues to bake even after removing it from the oven, so resist the temptation to slice it too soon! Allow the bread to cool completely for at least an hour before slicing. Enjoy the delightful aroma and the satisfaction of baking your own sourdough bread on a sheet pan!
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Frequently asked questions
Yes, you can bake sourdough on a sheet pan. You will need to line the pan with parchment paper and lightly flour it with bread flour or cornmeal to prevent sticking.
After combining the starter, flours, and water (hold off on the salt) in a large bowl and mixing well, cover the dough and let it rest for 20 minutes. This rest, known as an autolyse, allows the flour to absorb the water, which starts the dough's gluten formation and makes it easier to knead. After the rest, add the salt and knead the dough until it's smooth and supple.
Preheat your oven for at least 20 minutes as soon as the dough is proofed. Place a baking sheet with water on the bottom rack to create steam, then place your loaf on the middle rack and bake for 40 to 50 minutes, or until the crust turns a beautiful golden brown.
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