The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sourdough Sandwich Loaf

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dwhitener's picture
dwhitener

Sourdough Sandwich Loaf

Here is a loaf I did this weekend... it's a basic sourdough recipe in sandwich loaf format.  When I pulled it out of the oven, I loved the color and texture of the crust... the top of the loaf has so much character, and the bottom and sides were equally entertaining as well.  This was baked in cast iron bread loaf pans that I think give loaves a great color.  I like these so much I'm thinking of getting prints and hanging them in my kitchen as decoration. I realized the next day I forgot to get photos of the crumb.  Ah well... maybe next time.

PS -- Hopefully these photos show up OK... this is my first post with pictures.

afrika's picture
afrika

BEAUTIFUL -WANT THAT RECIPE AND PROCEDURE

THANK YOU

JERRY

 

dwhitener's picture
dwhitener

Hey Jerry

Here is the recipe I went by...

Ingredients:

  • 6 oz starter (at 125% hydration)
  • 10.15 oz AP flour
  • 5.7 oz water
  • 1/4 cup dry milk
  • 1.5 tsp salt
  • 2 Tbsp sugar
  • 1 Tbsp butter

Steps:

Mix all ingredients and knead as usual.  Bulk ferment for 3 hours, doing a stretch and fold after every hour.  After three hours at room temp in my house (around 70-71F), it has doubled.  I degas the dough and roll it into standard sandwich loaf shape.  Butter/grease your bread pan, drop the dough in there, and cover it with plastic wrap.  Let it rise overnight (8-24 hours) in the fridge.  Take it out and let it warm up a bit at room temp for 1-2 hours.  Then bake it in a preheated 375F oven for 40-45 minutes or until done.

This recipe is actually based off another I believe I found here on TFL (sorry I don't have the link to credit the original author).  Basically, add the following to make this an addictive cinnamon/raisin bread.

Add to original ingredients:

  • Additional 1 Tbsp sugar (for a total of 3 Tbsp)
  • 0.5 tsp cinnamon
  • 2 small snack size boxes of raisins, presoaked in warm water and drained
  • (optionally 0.5 tsp active/instant yeast)

Knead/ferment in the same manner... it may take some extra time due to the addition of the cinnamon.  If you're in an hurry, you can optionally add in a bit of instant yeast to help it rise a bit faster.  After fermentation when you go to roll/shape the loaf, sprinkle your choice of 1 tsp cinnamon or a cinnamon/sugar mixture before rolling so you get the nice swirl.  Bake it at the same 375F temp, and do your best not to eat the entire thing the same day.

Enjoy

Daniel

 

afrika's picture
afrika

Thank you very much.

My wife is tired of Tartine and the HOLEY GRAIL breads and saw your post.

Thanks for responding

JERRY

 

sweetbird's picture
sweetbird

The bread and the photos look beautiful! I didn't realize I needed cast iron baking pans until I saw your post! They do a phenomenal job. Looks great.

All the best,

Janie

dwhitener's picture
dwhitener

One small tip if you do decide to purchase the cast iron loaf pans... bake on the bottom (or next to bottom) shelf of the oven.  Otherwise the top burns before the rest of the loaf really gets going.  I have regular loaf pans and I rarely use them.  The cast iron pans make a great loaf and browns the crust quite nicely.

 

sweetbird's picture
sweetbird

Thank you, Daniel. I did wonder if the baking had to be handled differently because of the nature of the pan. That's very helpful.

Janie