Elaine's Bundt Pan Sourdough Master Recipe

Ingredients

Buy the flour:

 Regenerative All Purpose Flour
Canadian Bread Flour
Image
Image
QUICKSHOP
Canadian Bread Flour
£2.70 - £13.20
Strong White Flour
QUICKSHOP
Strong White Flour
£2.20 - £10.75
Stoneground Traditional Regenerative Strong Bread Flour

Quoted from Elaine's book, The Sourdough Bible:

“I love using Bundt pans for making sourdough. Taking pans that are usually used for making cakes and using them for bread not only produces great shapes, but is also another way to use the pans. These pans also take care of the shaping part of the process; the pan does the job for you.”

*This recipe shows how I use my standard master recipe and turn it into a Bundt Pan loaf*

Bundt pan recipes are great for adding lots of different add ins and using different flours, so this is the basic starting point, but I do encourage you to see many of my other Bundt pan recipes to see just how creative you can get. Check out the video below for more details and to see exactly how I do it.

Equipment:

  • Large mixing bowl, ideally able to hold 9½ to 10½ cups (2.25 to 2.5 L),
  • 10-cup (2.4-L) Bundt pan, 10¼" (26 cm) in diameter and 4" (10 cm) deep,
  • Or 12-cup (2.8-L) Bundt pan, prepared with a thin layer of a neutral oil

Bundt Pan Sourdough Master Recipe Method:

  • Step 1: In a large bowl, roughly mix together all the ingredients. Cover and leave the bowl on the counter.
  • Step 2: After 2 hours, perform a set of pulls and folds on the dough. Cover and leave the bowl on the counter.
  • Step 3: After 1 hour, perform two more sets of pulls and folds. Cover and leave again after each set.
  • Step 4: Leave to proof until the dough has doubled in size.
  • Step 5: Once the dough has doubled in size, shape the dough for your pan, cover and proof again. *See our YouTube video (below) for guidance on how to shape your dough for the pan.*
  • Step 6: To bake, decide whether you would like to bake in a preheated oven or from a cold start. Place parchment paper and a baking sheet over the top of the dough filled Bundt pan and fill with ceramic baking beads.
  • Step 7: Bake at 160°C (325°F) convection or 180°C (350°F) conventional for 60 to 65 minutes from a preheated start, or for 60 to 65 minutes from a cold start.
  • Step 8: Remove from the oven and let cool in the pan on a wire rack for 10 to 15 minutes. Then, turn out the loaf onto the rack and allow it to cool briefly before serving warm, or just as good cold later.

Huge thanks to Elaine for sharing this fantastic guide! Be sure to watch the accompanying video (below) for more great tips and tricks! Find more great advice, free resources, and get early access to all our Sourdough content by joining our Super Sourdoughers Club here. 

Thanks also to our friends at Nordic Ware (makers of the Bundt Pans Elaine is using here), who we're partnering with on a Giveaway - find out more and enter now for your chance to win some great flour and festive bakeware! (UK only - Ts & Cs apply - enter by 17 December 2024).

You can find the Bundt pans Elaine uses online in the following places: 

← Older Post Newer Post →