The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Saturday Snadwich Loaf

Wingnut's picture
Wingnut

Saturday Snadwich Loaf

Comments

sunnspot9's picture
sunnspot9

Nice job! looks yummy!

msbreadbaker's picture
msbreadbaker

Wingnut, Great looking loaf! How about some comments, ingredients used, etc. How did it taste? Jean

Wingnut's picture
Wingnut

No one ever asks for a formula I use but here it is, will all it's flaws. I tasted great in Snadwiches and Buttermilk French Toast.

 

Snadwich Loaf

312 grams AP Flour
85 g warm milk
85 g warm water
206 g Sour Starter

Mix this in a bowl with a damp hand until no dry flour is showing. Cover and let rest 30 minutes.

2 grams instant yeast
32 g Melted Butter
15 g Honey
7 g Salt

Mix in by hand, keep hand wet to prevent dough sticking to your hand. About 2 minutes of mixing and folding.

Proof for 3 hours with 5-6 folds every 30 minutes. 

Remove from bowl onto floured service and shape into loaf. Put in a buttered bread loaf pan with the seamside down. 

Proof until dough riases above the lip of the pan.

Place in 400F oven with steam for 15 minutes then another 30 minutes without steam. Cool on rack out of pan, should sound hollow on the bottom when you tap it.

msbreadbaker's picture
msbreadbaker

Thanks Wingnut, I copied this down and will try it soon. Hope mine turns out as good as yours looks. Jean

Wingnut's picture
Wingnut

No worries glad to help. Keep an eye on your loaf the last 10 minutes or so, everybody's stoves are a little different. Mine is gas.

Cheers,

Wingnut

grind's picture
grind

Looks really good, Wingnut.  Thanks for the recipe.

Wingnut's picture
Wingnut

if you want more of a whole wheat bread you can adjust the formula to 1/3 whole wheat to 2/3 white, or 208 grams KAF AP white and 104 grams of KAF whole wheat. Or 156 grams of each. 

Capisce?

Wingnut