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Dark Pan Loaves | Simply Bread Recipe
The Simply Bread Team
Simplicity meets indulgence in the form of a Dark Pan Loaf. This recipe is a game changer for anybody wishing to eat amazing bread … and looking to fill their kitchen with the comforting aroma of a freshly baked loaf!
Molasses is a thick, dark syrup obtained from the refining of sugarcane or sugar beet juice into sugar: molasses varies in the amount of sugar, the method of extraction, and the age of the plant. Added to a sandwich load recipe, the combination of molasses will bring a rich, slightly sweet flavor to the already soft and pillowy bread texture, making it a perfect companion for both savory and sweet fillings.
Scroll down to see our recipe video, guiding you through the step-by-step process of how to make your own Dark Pan Loaf at home, to share … or to enjoy all by yourself - it's so good, and we won't judge!
Watch the Dark Pan Loaves Recipe on YouTube.
Ingredients
Yield 15 loaves of 875 grams each.
- 1500g whole wheat flour
- 1500g all purpose flour
- 3000g T85 Flour
- 4800g water
- 1200g active starter/levain
- 240g olive oil
- 240g molasses
- 240g brown sugar
- 120g salt
Instructions
STEP #1 - Mix the Dough
Mix all ingredients together well, and let sit for 30 minutes.
STEP #2 - Bulk Fermentation
Transfer the dough into a container for the bulk fermentation.
After 30 minutes of bulk fermentation, stretch and fold the dough.
Leave the dough to rest for another 30 minutes.
STEP #3 - Coil Folds
Perform 3 more stretches (we recommend coil folds) over the next 2 hours.
STEP #4 - Bulk Fermentation
Let the dough finish bulk fermenting for another 2-3 hours, depending on your room temperature.
STEP #5 - Pre-Shape
Shape into a ball and let rest for 30 minutes, so the gluten can relax.
STEP #6 - Shape the Dough
Liberally oil a loaf pan and shape the bread, place into the pan.
STEP #7 - Cold Retard
Put the loaf into the fridge overnight, you can cover it or leave it uncovered.
STEP #8 - Score & Bake the Dough
The next day, preheat the oven to 450°F.
Score the bread and load it, steam 5, turn OFF the elements. Bake for 20 minutes with steam. Release the steam, turn the elements back on to 450°F, and bake for another 20-25 minutes, until you reach your desired color.
Cool completely before eating!
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