Does anyone have a good receipe for Sub Sandwich Bread. My family loves home made subs but I'm never satisfied using the traditional white bread recipe. I love it with meals, or,  a great snack with butter, but, not with subs....

Thank you!

Help!

I am trying to find "proper" sandwich pans, the type with a lid that produce a square loaf.  While I am on the subject, if it does not have a lid, it is called tin bread and not sanswich. 

ironically, I used to be a bakery lecturer and we had dozens of these in use all the time.  Cant find one for love nor money now though!

Any ideas would be much apprecieated.

Many thanks,

Andrew

After much searching for a whole wheat sandwich bread that would be soft yet nutritious, my friend Ben shared this recipe with me. Ben and his mother have perfected over the years and given us some choices on substitutions for ingredients, which is so nice.

I think the texture and crumb are simply perfect. The dough can also be nicely worked up into individual soup rolls, though I have to say that I much prefer it as a sliced loaf. If you'd like a step-by-step show of this friend me on FB.

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Whole Wheat Sandwich Bread

From Ben Chaffee

Makes 2 loaves (8-1/2" by 5-1/2")

1 package active dry yeast or 1 cake compressed yeast (2-1/2 tsp)

1/4 cup water

2-1/2 cups hot water

1/2 cup brown sugar (can interchange honey or molasses 1:1 for brown sugar)

3 tsp salt

1/4 cup shortening*

3 cups (374 g) stirred whole-wheat flour

5 cups (663 g) stirred all-purpose white flour           

1. Soften active dry yeast in 1/4 cup warm water (110°) or compressed yeast in 1/4 lukewarm water (85°). Combine hot water, sugar, salt, and shortening; cool to lukewarm.
2. Stir in whole-wheat flour, 1 cup of the white flour; beat well.
3. Stir in softened yeast. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface; kneed till smooth and satiny (10 to 12 minutes).
4. Shape dough in a ball; place in lightly greased bowl, turning once to grease surface.
   
5. Cover; let rise in warm place till double (about 1-1/2 hours). Punch down (or fold). Cut in two portions; shape each in smooth ball. Cover and let rest 10 minutes.
6. Shape into loaves.† Place them in greased 8-1/2" by 5 2-1/2" loaf pans. Cover with a damp towel. Let rise till double (about 1-1/4 hours).
7. Bake 375° for 45 minutes. When tapped, the bottoms of the loaves should have an almost hollow sound. Cover with foil last 20 minutes, if necessary.

*Other fats, such as vegetable oil or butter, can be used 1:1 for the shortening.

†Place dough on counter. Press out large bubbles and gently form each dough ball into a rectangle. Ensure the shortest side of the rectangle is approximately the longest size of your loaf pan (8-1/2"). Roll up the dough. Pinch the seam closed. Tuck open sides down and under. Place in loaf pan.

Here are a couple of "brag" photos of my New Year's Day bake.  I'm a graduate student at the University of Toronto, so I won't get to bake very much until the Spring term is over in April.  I received Reinhart's new book, Artisan Breads Every Day, for Christmas.  I had been a tester for a few weeks at the end of the process. So, I took a three-day tour of several recipes.  I built up starter on day 1, made final doughs on day 2, and baked on day 3.  Thanks as always to you TFLers for your inspiration, education, and general joie de vivre.

This is the whole bake, which includes Many Seed Bread, Soft Sandwich Rye, Whole Wheat Sourdough Hearth Bread, 100% Whole Wheat Sandwich Bread, 100% Whole Wheat Rolls, and Pain au Levain with Cherries and Blue Cheese.  

This is the Pain au Levain (purist version with no commercial yeast boost).  I have to express my pride in this loaf.  Good sourdough tang + the sharpness of the cheese + plus the sweet shot of the cherries = the best loaf I have ever made.

Clint is doing well. Tried making a sandwich bread using sourdough starter. Heres what I did.

2 Nights before:
Added about a cup of whole wheat flour and half a cup of water to half a cup starter (100% hydration)

Day 1:
Added a cup of whole wheat flour, a cup of white whole wheat flour and a third cup of AP flour, 1.5 cups of water, 2 tsp salt, 1 tablespoon each butter and sugar.

Steps:
1. Mixed flours and water to get a shaggy dough. Rest for 30 mins (autolyse)
2. Added salt, butter, sugar and kneaded 8-10 minutes till the dough windowpaned.
3. Rest. Phew.
4. Bulk ferment for 90-120 minutes or till the dough doubles in volume, with stretch and folds every 30 minutes.
5. Shaped and stuck into a loaf pan.
6. Day 2. Pulled dough out of fridge and kept at room temperature for 2 hours. Baked at 375 for 40 minutes.

Results:
Soft and pillowy. Good crumb and rise. However, my shaping skills suck. Need to develop a feel for tension in the dough. Looked a bunch of YouTube videos but need to develop a better feel. Also want to try this with whole wheat flour instead of the white whole wheat. Just a personal taste preference. 

I really just wanted to put the dough into a bread pan and see what happened. This is pretty much the same thing as my CaP 2. The difference here was that I introduced two folds during the fermentation and I baked the loaf at 400 F, brushed with egg wash. This is in comparison to baking at 500 F with steam.

Overall, I thought that the flavor was lackluster, while the texture was good, like high quality store bought sandwich loaves, even. The crumb was fluffy, if not full of large bubbles, I believe this is the "cottony" texture described by DiMuzio. But it may also be that this is how bread springs in a bread pan, and that all sandwich loaves result in this texture.

For the next round of baking, I will cut the yeast to a quarter of what I used here. It should take much 4 times longer to rise, resulting in a 3 hour bulk fermentation rather then a 45 minute one. Perhaps this extended period of bulk fermentation will give me the flavor I am looking for.

OK, this is a total shot in the dark, but I am looking for a recipe similar to the AMAZING sandwich rolls from Bay Cities Italian Deli in Santa Monica, CA.  These rolls have a great bubbly crust, chewy texture, and the flavor is insane!  If anyone has any insight on how to acquire a similar recipe, that would be very much appreictaed!

I made the Reinhart 100% Whole Wheat Sandwich bread (the first one in the book, I'm pretty sure) and it came out flat like a Ciabatta.  I tried to make a Batard, per the instructions, and it just didn't come out.  The dough lacked the strength to hold its shape for very long so it flattened out while proofing.

I used a Kitchenaid dough hook to do the mixing.  I am thinking that the dough needed to be stretched and folded somewhere in the process, maybe, to build up strength in the dough.  Anyone had any experience with this and know where I might be going wrong?

I'll post a picture of the pancake tonight. :)

I'm wanting to start working with whole grains more.  I'm going to be working up to the lovely 5 grain that gaaarp posted.

The bread I baked today was thrown together out of need for a sandwich bread for the week that would go well with ham, our choice of lunch meat.  It needed to be relatively soft with a soft crust, as that's my boyfriend's preference, and needed to be slightly sweet to complement the salty ham.  The other thing I wanted was some sort of higher fiber whole grain flour thrown in.

Last night I had to feed my hungry beasties at around 10:30.  I pulled out my discard, fed my 100% starter as normal, and added 1/8 cup water and a little under 1/2 cup flour to the starter.  This produced a very nice, very firm starter, which measured about 166 grams.  I let that sit overnight.  I also measured out 125 grams of my 7 grain flour blend and mixed it with 100 grams of water in the bowl that I was going to make the bread in the next day. I covered that and let it sit overnight as well.

The next morning I was greeted by the sight of a very active firm starter (it had almost grown out of the bowl) and a very nice soaker.  I had set the stages for a very good bread.

We eat a lot of sandwiches so I needed a larger amount of bread.  I added to the starter and the soaker 265g of milk, 355g of flour, 2 tablespoons of butter, and 2 tablespoons of honey.  This made a total of slightly over 1000g total dough.  I kneaded it all together and let it sit for about 45 minutes, at which point I realized I forgot the salt and kneaded in about 2 1/4 teaspoons.  Then I stretched and folded once an hour for...3 hours or so?  The dough was pretty wet and sticky.

I proofed for an hour before putting it in the oven in a makeshift brotform: a wicker basket lined with a floured tea towel.  I put it on my stone in a slightly warm (but not fully preheated) oven for 45-50 minutes.  400 for the first 30, then down to 375 for about 10 minutes.  I left it in the oven after turning it off for about 10 minutes as well.

I pulled this out.

I'm very happy with how things went.  I'm really getting some good results with my sourdough.

Thanks again, gaaarp!

Received this book as a Christmas gift from a relative who really enjoys my bread :)  Yesterday I started the first recipe in the book: 100% whole wheat sandwich bread.  My last three attempts at the 100% whole wheat bread in The Bread Baker's Apprentice were failures, so I was hopeful he had tweaked the recipe and technique.

Baked it today and had it with dinner.  My wife claims it's the best sandwich bread I've ever made!

Yum :)  The overnight autolyse and combination of soaker and biga really seem to have made the difference.

-Joe