The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Question about sandwich bread.

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chubbyschool's picture
chubbyschool

Question about sandwich bread.

I've been wanting to recreate Panera Bread's tomato basil bread. Every copy-cat recipe I have found has pictures of really dense bread. Panera's is so airy and delicious, almost a french bread texture. You think I could use a higher hydration dough in a loaf pan without the sides completely burning to get the same shape? Or should I just make it without a pan?

bob13's picture
bob13

What have you got to loose but a few minutes of your time and a few in expensive ingredients, give it try and let us all know.  I have found that eating my bread failures is still better than much of the stuff I buy in the store.  Have fun !!

David Esq.'s picture
David Esq.

I use high hydration dough in a loaf pan and don't get burned crust. I just used two lodge loaf pans and used them as a mini Dutch oven, using one as a lid. You can see the crust on my blog entry. Just click my name. Can't attest to the crumb just yet. 

chubbyschool's picture
chubbyschool

your bread is perfect!

David Esq.'s picture
David Esq.

Thank you for that comment!  I recently made a loaf in a non stick pan covered with another because the lodge pan was a bit too small for the dough.  He bread came out great, though a bit more unevenly cooked so there were dark spots. 

clazar123's picture
clazar123

The ingredients for that bread:

Unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid),

tomatoes, water, salt,

crumb topping (sugar, enriched wheat flour [flour, malted barley flour, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid], palm oil, natural flavor, honey, salt, water, mono & diglycerides, polysorbate 60),

garlic (garlic, water, phosphoric acid, and sodium benzoate and potassium sorbate added as preservative), yeast (yeast, sorbitan monostearate, ascorbic acid),

basil.

I'm a little surprised it is not a more enriched bread by the texture they achieve.I would have thought there was more oil/fat in the bread dough. Their dough is well hydrated and handled.

 Even though it is not the worst for additives,  I'm not impressed by the preservatives and palm oil in the crumb topping that they use.  

 

 

 

chubbyschool's picture
chubbyschool

i'm gonna give it a shot then! i'll let yall know how it turns out. :)

dabrownman's picture
dabrownman

put a little in since it looks like that is what they used with the yeast.

Good luck

chubbyschool's picture
chubbyschool

didn't really follow a recipe, just followed clazer123's ingredient list as a guideline. i will list what i used.

1 cup sourdough starter
1 tsp yeast
1 cup water
1 cup crushed tomatoes (i just blended 3 blanched roma tomatoes)
5 cups bread flour
1 tbsp basil from the squeeze tube
1 tbsp olive oil
2 tsp salt
1 clove garlic

1 tbsp butter
1 tbsp brown sugar

made a really wet dough. let it rise a couple hours, then shaped and put in 2 bread pans. let it rise 2 more hours. poured/spread the sugar/butter mixture on top and baked at 475 degrees for 15 minutes with another loaf pan on top. took it off and baked another 10-15 minutes till brown. it's amazing! almost exactly the same. you guys should make some!

chubbyschool's picture
chubbyschool

wait it was 2 tbsp of each the sugar and the butter. 1 tbsp of each for one loaf. i only made the first loaf. the other is in the fridge about to be baked tomorrow. :)