August 13, 2017 - 2:39pm
Regular Sandwich Bread
What I baked on the weekend. Simple White Bread. Inspired by my trip to New Orleans and eating Gendusa's PoBoy Buns. :)
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What I baked on the weekend. Simple White Bread. Inspired by my trip to New Orleans and eating Gendusa's PoBoy Buns. :)
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I've been looking for a good sandwich bread, do you have ant tips on making this or a recipe you can share?
Hey BluesLoverinATX, gotta keep my recipes. But I use a bit of refrigerated sourdough, a bit of Active yeast, bread flour, a bit of oil, and water. Knead for 90 seconds, let rise for a few hours, punch down, let rise under wet cloth for a few hours, score, turn oven to 475F, when the oven reaches 475 place a pan of water in the oven. Wait 5 minutes for steam to build, then place tray with bread dough in oven to bake for 20-25 minutes.
Oil is necessary to make the bread soft. about 1 TBSP per 1 Cup flour is plenty.
Handle the bread dough with wet fingers to prevents sticking.
Oh yeah, I always let the bread rise in a glass dish for the first rise, so I can see the bubbles form and judge the rising.
You don't need a high hydration dough. I used 55% hydration.
I've been doing an overnight rise. I don't have starter and have not used much oil & I'm guessing I've used a wetter dough. I'll try some oil in my next batch.
I've been baking in a Dutch oven. I like the water idea in the oven as I could bake two longer loaves at he same time. How large a pan of water does it take? I have an 8x8 pyrex baking dish.
You will have to play around with the hydration. Hydration is misleading unless you are using only flour, water, and salt.
I used to use a Pyrex, but it is poor at creating steam.
As for the steam, I hate to refer you, but I found an old baker's book on steam types. Do some reading - book reading - about bread; not these new books, the old ones.