The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Just Another "One Day" White Loaf - Great Sandwiches

flournwater's picture
flournwater

Just Another "One Day" White Loaf - Great Sandwiches

I just finished this white loaf and we liked it well enough that I figured it was worth sharing.  This makes a one pound loaf (give or take an ounce) and it is delicious.  Can be prepared in a loaf pan so it's a nice sandwich bread too.

(click on thumbnails for larger image)

Process is so easy some might even consider it a "quick" bread. 

I assembled a polish consisting of 15 g flour and 16 g water along with 2 g instant yeast; fermented in fridge for a little over 24 hours.

Combined that with 295 g flour, 162 g water, 6 g instant yeast, 5 g sugar,  6 g salt and 19 g solid vegetable shortening in the bowl of my mixer and mixed until pulled away from sides of the bowl.  Changed to dough hook and kneaded for about 8 minutes, until it all came together in a nice smooth dough ball. 

Rolled it into a ball, flattened it and rolled it on the counter top into a cylinder and shaped into nice loaf.  Oiled the top, covered with plastic wrap; allowed it to rise until doubled.

Preheated the oven to 425F, cut an angular slash along the full length of the risen dough (about 1/2 inch deep) and popped it into the oven on a parchment paper covered baking sheet.  Reduced heat to 400 and baked 15 minutes, the rotated and baked another ten minutes (until internal temp. reached 200 degrees).

It's a "one day" bread (except for the poolish which can be fermented for a shorter amount of time  -  e.g. 3 - 4 hours if you don't want to wait 24 hours as I did) that's both easy and delicious.

Gonna try it next time with bacon fat ....