Sourdough Sandwich Bread

[BGKYSmoker]

Broke the Bosch out to mix up some SD sandwich bread.
The final mix should be enough for 4 standard size sandwich loafs.

This is the starter pre ferment being mixed tonight.
2 cups active starter
2 cups warm filtered water
2 cups AP flour...you can use bread flour if you want.

Mix on low... yeah I'm flour messy.

Mix until combined.

Cover and let stand over night.

 

[Fueling Around]

Curious the full recipe. I'm looking to make a couple of loafs for the get together.
I've got a traditional boule cold fermenting in the fridge to bake on Tuesday. Not getting fancy this time due to time and equipment constraints. Boule may get jalapeno and cheddar added tomorrow. OK sacrilege to disturb the fermenting boule

 

[JLinza]

Sounds like some good sammich's coming soon.

 

[BGKYSmoker]

PREP TIME15 hours
COOK TIME 30 minutes
ADDITIONAL TIME 6 hours
TOTAL TIME 21 hours30 minutes

Ingredients​

2 c. active sourdough starter
2 c. water, milk or buttermilk
3 c. flour
¼ c. fat - butter, oil, melted coconut oil or beef tallow
(warm is best if your house is cool)
½ c. sweetener - honey or sugar
4 tsp. Salt
3 c. milk or buttermilk (any kind of milk - warm is best if your house is cool)
9-11 c. all purpose or bread flour

COMBINE PRE-FERMENT INGREDIENTS​

In the bowl of a stand mixer, combine 2 cups milk or buttermilk (warm if it’s winter), 2 cups active sourdough starter, and 3 cups all purpose or bread flour. Mix on low speed for a minute or so using the dough hook attachment. Cover and allow to ferment in the bowl of the stand mixer overnight. I like the Bosch mixer because it is so heavy duty, and also because it has a lid that can easily be put on while the bowl is on the stand mixer. I like to complete this step in the evening before going to bed.

MIX UP THE BREAD​

The next morning, add your fat of choice (I prefer butter and like it to be warm in winter and room temperature in summer), sweetener, salt, milk (warm in winter and cold in summer). Turn on the mixer and allow to partially combine.

Then add 5 cups of all purpose or bread flour and mix on medium speed for about 5-10 minutes. This will help to develop the gluten and make the bread soft and pliable. Then add another 4-6 cups of flour until the dough pulls away from the sides of the bowl. Continue to mix another couple minutes. Turn off mixer and check to make sure dough isn’t really sticky. You want it to be a little sticky, but not so sticky that you can’t handle it.

SECOND RISE​

Allow dough to do it's second rise until its just above the edges of the loaf pans. This usually takes another 2-3 hours, but watch them closely if your house is warm so they don’t raise too far and over ferment.

BAKE​

Preheat the oven to 375 degrees. Using a bread lame or razor blade, slash the tops of the loaves to allow more room for the loaf to expand.

Place loaves into oven and bake for 30 minutes or until the internal temperature of the bread is 190 degrees.

Remove from the oven and bread pans, and place on cooling rack. Brush the golden brown crust with butter to keep it nice and soft, and allow bread to cool.

 

[babydocsmoke]

Yeah...love me a good sourdough recipe!!

 

[BGKYSmoker]

I'm happy with the results.

Bulk ferment took about 4 hrs.

Formed and put in the pans. Cover to let rise for 2 hrs.

Turned out good.

Dont know why some of my pics are yellow? Camera settings perhaps.

 

[BGKYSmoker]

Also managed to get 2 SD boules done just now out of the oven.

 

[Fueling Around]

I like the reading of this recipe better than the one I use to make loaf (sandwich) bread.
That overnight ferment must add some great flavor.

 

[BGKYSmoker]

I like the reading of this recipe better than the one I use to make loaf (sandwich) bread.
That overnight ferment must add some great flavor.

I like it.
Next time going to nix the sugar and go with 1/4 cup honey.

 

[Fueling Around]

I don't like a sweet or salty bread so will skip the sugars entirely and drop the salt to 1%
Going to make a batch tonight to ferment and finish it tomorrow.

It better be good. Going to have your name on it for the gathering.

 

[BGKYSmoker]

I don't like a sweet or salty bread so will skip the sugars entirely and drop the salt to 1%
Going to make a batch tonight to ferment and finish it tomorrow.

It better be good. Going to have your name on it for the gathering.

I wanted the new pellet smoker, so my wife said choose.
Gathering or smoker?

Well smoker won.

 

[Fueling Around]

Just starting the ferment process. Making a 2 loaf batch as that's all the pans I have.

 

[chopsaw]

Turned out good.

I'd say so . Looks perfect .

skip the sugars entirely

I've always been of the opinion that the sugar softens the texture and helps with moisture in sandwich bread .

 

[G8trwood]

Will try this recipe. My last sandwich loaves were too heavy. I think with a cold house, I am not compensating with added time to get a good rise. Your bakes always look amazing.

Did get a nice boule for T-day. Turned it into a brie boule with cranberry for an appetizer.

 

[paulgeorge]

Broke the Bosch out to mix up some SD sandwich bread.
The final mix should be enough for 4 standard size sandwich loafs.

This is the starter pre ferment being mixed tonight.
2 cups active starter
2 cups warm filtered water
2 cups AP flour...you can use bread flour if you want.

Mix on low... yeah I'm flour messy.
View attachment 708464

Mix until combined.
View attachment 708465
mydearquotes
Cover and let stand over night.
View attachment 708466

I've been making sourdough for a few years now and very quickly I realized the banneton/dutch oven/artisanal round loaf wasn't for me. I like sandwich-shaped bread (especially for toast), so now I just proof my dough overnight and roughly shape it to fit in the pans in the morning, then after a final rise they're good to go. It works for me because I tend to just "feel it out" and not measure my ingredients, and because the dough has that extra support from the sides of the pan, I almost always get a good spring even when it's not the best dough.

But lately, I've been wanting to get more precise and figure out a sandwich bread recipe that's more consistent. I like a tight-ish crumb so that condiments don't go dripping everywhere, but not "Dempsters" style denseness that feels more like a weird cake (which I got, to my surprise, when I tried a recipe that adds butter to the dough. I wasn't a fan.) I like adding spelt and/or rye for flavor. Trying to find just the right ratio for a good blend of white flour chew with a whole grain taste.

 

[JckDanls 07]

Gathering or smoker?

Now we see how we rate...

 

[Fueling Around]

...
But lately, I've been wanting to get more precise and figure out a sandwich bread recipe that's more consistent. I like a tight-ish crumb so that condiments don't go dripping everywhere, but not "Dempsters" style denseness that feels more like a weird cake (which I got, to my surprise, when I tried a recipe that adds butter to the dough. I wasn't a fan.) I like adding spelt and/or rye for flavor. Trying to find just the right ratio for a good blend of white flour chew with a whole grain taste.

Try using raw wheat bran for whole grain. Only need about 5% or less.
I found a decent fortified recipe (fat added) from Pantrymama for sandwich bread

 

[sandyut]

Looks great! Are you basically making 4 loaves per batch? I think I am putting too much dough in the bread pan here...mine seem to rise WAY out the top and take on strange shapes...