Simple Sandwich Bread

Summertime means camping and picnic lunches at the creek for our family. We’re actually home today to re pack and head back out for 2-3 nights so I’m actually currently waiting for Sage to perk up so I can mix together the dough for this sandwich bread.

I’ve tried tons of different recipes over the years but I really want to keep things simple. I’ve learned that good sandwich bread is enriched with oil and sugar to get that texture and crumb we love, but not too heavy to fall flat in the pan. Ours doesn’t rise too much out of the pan, but for us it’s the perfect rise for the size of sandwich we prefer; another example of making sourdough work for you.

This is the base recipe I’ve come up with and used many, many times. She’ll make about 8 sandwiches and fill bellies at the creek, scouts honor. For bigger families, double the recipe for 2 loaves. 

Ingredients

100 grams of active bubble starter 

300 grams warm water

15 grams neutral oil or melted, cooled butter

12 grams of honey or sugar (I prefer the taste of the honey)

9 grams sea salt

500 grams of white, unbleached all purpose flour 

In a large bowl, whisk together the starter, water, oil and honey until combined. Add flour and salt and mix  well by hand until fully combined, I like to mix for at least 2 minute to begin creating and encouraging the gluten structure.

After 30 minutes, do one fold; starting at 12 o’ clock, grab the top of the dough and pull down towards 6 o’ clock, meeting the two ends. Give the bowl and quarter turn and repeat until you have gone completely around the bowl. If you have the time, perform folds every 30 minutes for the first 2 hours. 

Let dough rest for 8-10 hours (this bulk rise time begins at the start of your first fold, 30 minutes after mixing) you can also place in your fridge instead to allow for a cold temperature rise for 24-36 hours This would develop a stronger flavor and create a softer structure and be a more fermented loaf. 

After the bulk rise, coax your dough on to a lightly floured surface. Dimple the dough to release some air, dust with flour and let rest for 10 minutes. (30 if you did a fridge ferment)

Oil your loaf pan ( I use melted coconut oil) and shape your dough into a log but grabbing the top of your rectangle shape dough, pulling to the middle, grabbing the bottom and pulling it towards the middle, meeting the two ends together. Turn it over so seam side is down and tuck the ends underneath, forming a log. Place seam side down into the greased loaf pan. Let sit somewhere warm, maybe next to the oven for 1-2 hours, covered to proof. When it has risen close to the top of the pan, and your dough feels soft like a marshmallow and not springy, she’s ready to bake. 

In a 375 degree oven, bake loaf for 45 minutes. Let cool in pan for 10 minutes, then move to a cooling rack to finish cooling. 

Notes: this recipe is the no fuss basis for our bread that we’ve been happy with for years. It can be easily interchanged with table sugar instead of honey, warm milk instead of water, or adjusted rations of white/white flour, even adding in some soaked oats would/ brown sugar would be lovely. Possibilities are endless. 

 

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