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!
Yield 15 loaves of 875 grams each.
Mix the Dough - Mix all ingredients together well, and let sit for 30 minutes.
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.
Coil Folds - Perform 3 more stretches (we recommend coil folds) over the next 2 hours.
Bulk Fermentation - Let the dough finish bulk fermenting for another 2-3 hours, depending on your room temperature.
Pre-shape - Shape into a ball and let rest for 30 minutes, so the gluten can relax.
Shape the Dough - Liberally oil a loaf pan and shape the bread, place into the pan.
Cold Retard - Put the loaf into the fridge overnight, you can cover it or leave it uncovered.
Score and 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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