The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

White sandwich loaf soft fluffy with good shelf life

White sandwich loaf soft fluffy with good shelf life

wjmartins's picture
wjmartins

Description

Tweaked this recipe with natural additives, to get a real soft and fluffy white loaf, with a long shelf life.

Took me a while and a bit of experimentation, but the taste is great, very soft textured crumb and medium soft crust. Greatly improved shelf life.

Great as is, with butter, or for sandwiches.

 

Summary

Yield
1.5 lb loaf or 700 grams
Prep time4 hours, 10 minutes
Cooking time40 minutes
Total time4 hours, 50 minutes

Ingredients

25 g
Sugar
10 g
salt
1 t
Lecithin granules (Helps with shelf life)
1⁄4 t
Ginger powder (Helps the yeast)
1⁄8 t
Ascorbic acid ((Vitamin C) Not a misprint, just need a dash. It helps with rise and oven spring.)
25 g
Vital wheat gluten (To get my flour up to 14% gluten content. You may need less or none depending on flour used.)
320 g
Whole milk
5 g
instant yeast (One slightly heaped teaspoon)
25 g
olive oil

Instructions

  1. Remove chill from milk and pour into mixing bowl.
  2. Add lecithin, sugar, yeast and ascorbic acid and stir to dissolve.
  3. Ad flour and then all the other ingredients except the salt.
  4. Stir in mixing bowl or mix in mixer only until the ingredients are combined.
  5. Let it sit, or autolize for 35 minutes.
  6. Add salt spreading evenly and knead, or mix in mixer at medium speed until gluten is fully developed. I use a Kitchenaid, takes about 8 minutes. During this process adjust flour or milk to achieve a soft ever so slightly tacky dough. Not essential, but try mixing until you achieve a good windowpane test result.
  7. Remove from mixer, and do a few letter folds on a board dusted with flour.
  8. Place in bowl, close with wrap and proof for 45 minutes - 1 hour until the dough increases about 65% in volume.
  9. Remove from bowl, do another two letter folds and proof until dough doubles in volume. Be patient and cover while proofing.
  10. Oven bake for 40 minutes at 350F or until nice brown crust is achieved.

Notes

Nice oven spring, do not over proof. I find a slight difference in flour, milk content or baking time makes a substantial difference. Try and get as close as possible to the recipe.

PS. Conventional recipe, PR book was just there to help the photography.