Sourdough Panbread

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

Put into the mixing bowl:
1 cup fully active culture
2 cups water
2 cups bread flour
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Mix manually.
Let sit covered for 8 or 10 hr.
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Manually mix in:
2 tsp. salt & 3 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.
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Remove from mixer, hand knead
briefly, and split dough.
Work in more flour while hand
kneading each piece.
(total cups flour=6+, possibly<6)
Well, I also bat each piece
around in the bowl with the
dough hook, at medium speed.
(Bat one while kneading the
other, repeat twice.)
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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 a razor
blade, 10 or 12 diagonal cuts.
Dough as finally formed should be
silky smooth.
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Place in pans*, allow to rise 5 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.)
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*usual Teflon-coated steel pans, capacity
~67 fl. oz. (~8-1/3 cups) to brim;
Times are approximate, for ~70F --
Shorten for summertime.
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Cans as measures:
A 16 ounce can is good for fetching the
first 2 cups of flour, and a 32 ounce can
gets most of the rest. Keep cans with flour.
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-CarlsFriends, Rev. Mar. 2001