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!

‍

‍

‍

I N G  R E D I E N T S

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

‍

I N S T R U C T I O N S

‍

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!

‍