This one recipe is awesome , credit goes to Barry Apek .I got the recipe from him . This sandwich bread has become our favorite in the house . My husband and son rave about it and that they like this the most .
I say …does that mean I’ll have to bake again this week ?
Absolutely ! The bread I made two days ago and mind you it’s in a large Pullman loaf so normally it’d last us for a week or at least 5 days . Not this one … They’ve been using it for toasts , for sandwiches for open face sandwich .. it’s so versatile and good for everything .
I fed my starter that morning before using it in the dough . I took out 80 grams of starter and fed it with 100% hydration , 80 grams water and 80 grams flour . I needed 240 grams active starter .
What I like about this was that I didn’t need to time for bulk fermentation , only rested the dough for 10 minutes before shaping and proofing . It did take a while to proof . 73 F room temperature took about 7-8 hours to proof . And of course in the summer as the weather gets warmer outside our house does too or just let it sit in the porch if the temperature outside is 80 F .
I used my large Pullman pan for this . I couldn’t make up my mind whether I wanted it to be square sandwich bread which means I had to keep the lid on . Or do I want it to be domed up and see how tall this can get .
I ended up putting the lid on . I went on with my day , and during dinner time I checked and it was getting really close to the lid ..I said I’ll get to it after dinner . Only choice I had was whether I baked it with lid on ASAP or let it rise still .
By the time I finished dinner which was like 15 minutes later , it touched the lid .Yes the dough almost got torn , I tried to be as careful as I could so I won’t tear it . I did a little anyway ..
Overall tho I’m happy with the flavor , the texture and it was fun to make . Mixer is required because it needed to be kneaded for a good 18 minutes . Until window pane stage reached .
- 240 grams active starter ,100% hydration
- 1 stick of butter , room temp
- 220 grams unsweetened almond milk ( I mixed this with my low fat milk ) , like warm
- 530 grams bread flour
- 120 grams unsalted butter , I only used 1 stick actually which is 112 grams 路
- 50 grams sugar
- 1.5 tsp salt
- 1 large egg about 55 grams
In a mixing bowl ( I use stand mixer ) , add in all ingredients , low speed to mix .
Knead for a good 18-20 minutes until window pane stage is reached on the next speed .
On a lightly floured surface , I stretch n fold then shaped it into a ball . Rest 10 minutes .
Shape the dough to your preference . I just divided it into 4 , n rolled it . Placed it in pan .
Proof about 7-8 hours until dough rise an inch above the rim .
Bake 375 for total 40-45 minutes .
Update , few days later I made this again. This time I let proofed until an inch above the rim .