Sourdough Sandwich Loaf

 
Sourdough Sandwich Loaf
Although I love a traditional crusty loaf of sourdough... the reality is, "regular" bread - shaped for sandwiches and  toast - is a lot more popular in our house.  This is the bread I make most often.
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The Recipe Text:
Sandwich Loaf

4 hours of Rest on Day 1.

Refrigerate overnight

At least 4 hours to rise before baking

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Ingredients
100g bubbly starter,
220g  warm water
20g sugar
140g bread flour 
140g AP flour
20g  olive oil
8g [2 tsp]  salt

Mix in kitchen aid for 5 min.

 Stretch and Fold, Rest for 1 hour.  Repeat for a total of 3 stretch and folds. 

Shape into pan, let rest for one hour.

Place in the fridge overnight

Remove from fridge, allow to rise about 4 hours—or more.

Bake at 375ºF for 40 minutes. 

Let cool for at least one hour before cutting. Store bread at room temperature in a bag for up to 5 days.

Detailed Instructions

Feed the starter 12-24 hours before making the bread.  You want your starter to be bubbly and active.

Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved.   Allow to sit for a few minutes.

Add bread flour, oil, and salt.   Mix in the kitchen aid with the dough hook.  Alternately, it can be kneaded by hand.  Either way, knead until a smooth dough forms—about 3-5 minutes in the kitchen aid.

Coax the dough from the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 , stretching the next side up 4 inches and folding it down to the center.  Repeat until you make a circle. Return the dough to the bowl, cover with a damp towel and allow to rest for one hour.

Repeat the stretch and fold, rest for another hour

Repeat the stretch and fold, rest for another hour

Shape, place in pan.  Allow to rest 1 hour.

Place in the fridge overnight.

Remove from the fridge and allow to rise for 4 hours or more. 

Preheat your oven to 375º. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color.

Remove from the oven, allow to cool for  10 minutes.  Then  tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).


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