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Pan Baked Rye Sourdough Bread

We are constantly trying to work on how to live more sustainably at home, consume less, but consciously and doing our part for a healthier planet earth. There is still a lot to change and it is a constant process of questioning our own habits. We are noticing more and more how well we are doing, how we feel healthier and how our consciousness is changing. So, like so many before us, we came to the point of baking our own bread and rolls. An exciting initial phase of trial and error, but also of success, lies behind us. The new addition to the family, named Gärfried, has grown into a young adult sourdough since being with us after several feedings and thus provides us with our daily bread.

hands kneading rye sourdough

The pan as a substitute for stone baked bread

You don’t need much to bake good sourdough bread, only good flour, water, salt and above all time. Once you have incorporated these four things into the process of baking sourdough bread, you can improve the results by using a baking stone, for example. Many of you, and us too, do not have a baking stone available right at the beginning of baking bread, so I wanted to help myself in another way and came to use my Olav pan with copper core as a baking stone. And I can say sourdough bread can be baked very well in the pan.

detail of coated Olav pan
detail of the copper core of an Olav pan
detail of coated Olav pan

The Olav Pan

Pans from Olav are not only incredibly aesthetic, but also incredibly high-quality kitchen aids thanks to the copper core. Good food needs good preparation and copper is the best heat conductor, which is why even the smallest temperature changes are immediately passed on to the food. This means you can control the heat supply precisely and fry evenly without heat spots. You also save a lot of time and energy, because copper gets hot immediately, even at low temperatures.

detail of coated Olav pan
detail of coated Olav pan lid
detail of coated Olav pan

Sustainable Pans

When you pick up the Olav pan, you immediately get the impression of a high-quality product that is not only durable, but also sustainable. The pan is without a doubt one of the most used kitchen utensils and I, for example, work down a coated pan in two years. After that, the coating is simply no longer usable and an excessive oil consumption is the result. Olav offers a re-coating service that ensures your Olav pan doesn’t go to waste and should have a permanent place in your kitchen for many years.

detail of an Olav pan
detail of an Olav pan
detail of an Olav pan

Simple Bread

As a beginner, you can hardly get past this simple made rye sourdough bread. However, that doesn’t mean I wouldn’t appreciate the taste after a little progress, quite the opposite is the case. If you already have an active sourdough starter at home, you can start right away. The difficulty level is low and it has a wonderful crust with a spicy, firm crumb. Best of all, it lasts so much longer, is more digestible and tastes much better than industrially baked bread.

Baking Inspiration

You like baking? Also check out these recipes for Brioche with walnuts or aromatic Fruit Cake!

bread baking preparation
kneading rye sourdough with hands
chef kneading rye sourdough with hands

Recipe

Rye Sourdough Bread

For 4 Persons

Rye Sourdough

300 g Rye Flour Type 1150
180 g Water 40°C
30 g Sourdough Starter

For the rye sourdough, mix the freshly refreshed starter with the flour and water. If the starter comes cold from the fridge, the water may be slightly warmer. Then let it ferment at 28 °C for 12 – 16 hours.

Main Dough

12 g Salt
310 g Water 40°C
360 g Rye Flour Type 1150

For the main dough, add all the ingredients to the sourdough and knead it for 4 minutes on low speed and then a little faster for 1 minute. Let the dough rest for 5 minutes and shape it to your liking. Put the dough into a proofing basket and let the bread proof for 1 – 5 hours, depending on the environment. The dough should have almost doubled in size. Preheat the oven to 250°C bottom and top heat, turn the bread dough into the pan and score it to your liking. Put the pan on the cooker to get some bottom heat, like a baking stone, then put the pan in the oven and add a small metal bowl with water in it so that some steam develops in the oven. After 20 minutes, remove the bowl of water, turn the temperature down to 210°C and bake the rye sourdough bread for another 35 minutes. Then let the bread cool on a grid.

freshly pan baked rye sourdough bread

Rezept

Roggen Sauerteigbrot

Für 4 Personen

Sauerteig

300 g Roggenmehl Typ 1150
180 g Wasser 40°C
30 g Anstellgut

Für den Sauerteig vermenge das frisch aufgefrischte Anstellgut mit dem Mehl und dem Wasser. Wenn das Anstellgut kalt aus dem Kühlschrank kommt, darf das Wasser etwas wärmer sein. Anschließend lass ihn bei 28 °C für 12 – 16 h versauern.

Hauptteig

12 g Salz
310 g Wasser 40°C
360 g Roggenmehl Typ 1150

Für den Hauptteig gib alle Zutaten zum Sauerteig und knete ihn 4 Minuten auf niedriger Stufe und anschließend 1 Minute etwas schneller. Lass den Teig nun 5 Minuten ruhen und forme ihn anschließend nach deinen Wünschen. Gib den Teig in ein Gärkörbchen und lass das Brot je nach Umgebung 1 – 5 Stunden gehen. Der Teig sollte sich in der Größe fast verdoppelt haben. Heize den Backofen auf 250°C Unter- und Oberhitze vor, stürze den Brotteig in eine Pfanne und ritze Sie ihn nach Belieben ein. Stelle die Pfanne auf den Herd, damit sie wie ein Backstein etwas Unterhitze bekommt, dann schiebe die Pfanne in den Ofen und stelle zusätzlich eine kleine Metallschüssel mit Wasser hinein, damit sich im Ofen etwas Dampf entwickelt. Nach 20 Minuten die Schüssel mit Wasser entfernen, die Temperatur auf 210°C herunterdrehen und das Roggen Sauerteigbrot weitere 35 Minuten backen. Lass das Brot anschließend auf einem Gitter auskühlen.

sprinkling flour on rye sourdough
chef kneading rye sourdough with hands
hand kneading rye sourdough with hands
hands putting rye sourdough in a proofing basket
hands putting rye sourdough in a proofing basket
proofed rye sourdough bread in a proofing basket
turning over proofed rye sourdough bread in a pan
scoring rye sourdough bread in a pan
proofed rye sourdough bread in a pan
chef baking rye sourdough bread in a pan
baking-rye-sourdough-bread-in-a-pan
chef is smelling on smelling freshly baked pan baked rye sourdough bread
chef with fresh rye sourdough bread
freshly pan baked rye sourdough bread
freshly baked rye sourdough bread