Maison Fare - Pan Loaf

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Mark the Target

Measure out 1.6L (7 cups / 56oz) of water into your loaf pan. Mark the top of the water (ex: with tape or a wax pencil) and then discard the water. The mark is the target for our rise.

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Grease the Container

Lightly grease the container with a thin layer of neutral oil or butter to make it easier to remove the loaf after baking.

white sourdough pan loaf ready for bulk rise

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Transfer Dough

Use a wet hand or dough scraper to transfer your dough from your countertop or mixing bowl into the loaf pan. You don't need to shape it in any way, it will take shape naturally as it rises.

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Cover and let rise

Cover your pan with a damp towel or plastic wrap to avoid the top from drying out.

Now we wait for the edge of the dough to reach the level marked in the first step. This will take approximately 8 hours at an ambient temp of 75°F and 9.5 hours at 70°F.

Set a timer and let the dough work its magic - it will fill up with gas and flavor until it's ready for baking.

Do not go over 10 hours - if the dough hasn't fully risen by then, bake it anyway, and try to find a warmer spot next time.

Pan Loaf - Bulk Rise