'No touch', no waste sourdough sandwich loaf

Yesterday I continued my experiment with making a sourdough sandwich loaf with fewer steps and less touching of the dough.

(This is May 2020 - we wash our hands so many times a day that many people are starting to have skin trouble. We are already using much water and soap/detergent so if we can cut some of that, all the better. Baking ingredients are hard to find and have become expensive - so if we bake, we should cut as much wastage as we can.)

I wondered if it would be possible to make a sandwich loaf without touching the dough at all? Could I then just put the dough in a bread pan (tin) and bake it like we would a cake? And more importantly, even if this were okay with a yeasted bread, how about with sourdough??? I was nervous to test it out as I didn't want to waste a batch of ingredients. But the only way to know was to bake a loaf and check the results.

You can see the results yourself! Beautiful texture - I like this crumb. It has glossy sourdough holes with the right amount of airiness but not too many holes so the sandwich or toast spreads (butter, honey, jam or whatever you put on it) will just drip through. It is heavy enough that we feel we are eating homemade bread and it is filling, but it is not at all 'doughy' or heavy in a bad way. I think this particular loaf has a perfect balance. The taste is clearly not yeast, but equally it is not 'sour' like a loaf proofed overnight. {Though now I am wondering at exactly what timing I could possibly put it in the refrigerator overnight if I wanted to. Maybe just before putting it in the pan...)

I did not touch the dough with my hands at all, not even once. Please watch this video to see how I made it. You can see yourself that I only used one bowl, one silicone spatula, and the lined bread pan. I quickly washed the spatula between steps, but basically this is a 'no touch' and 'no waste' bread. As it wasn't shaped, no extra flour is needed for your hands or the bench.

Ingredients:

250g white bread flour, 50g buckwheat flour (soba flour), 1t = 6g salt, 200g sourdough starter, 225g of bottled water (room temperature, about 27 degrees C) *

Sesame seeds for the top - decoration and a nice taste.

Bake final dough for 35 minutes in a 180 degree C preheated oven (fan), using a Japanese 1.5 size bread pan with the lid on. Additional 5 minutes with the lid off.

Size 1.5 pan is 230×140×130mm

(Size 1 would be best. Size 1 = 220×120×110mm )

* I cannot use tap water from my house. It has too much chlorine added and it doesn't taste nice. I just use a supermarket brand water - nothing special.