The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Aug 17-18: Daily Bread "Sandwich" Loaf

IceDemeter's picture
IceDemeter

Aug 17-18: Daily Bread "Sandwich" Loaf

Along with my play-time (the Eclipse experiments), I also needed a basic sandwich loaf for the week.  We've had hot, dry weather, bringing on the need for an early harvest, so not much time at home right now and a need for much portable food!

For our sandwiches this week, I wanted to use up the last of my older durum and kamut berries (since I had stocked up again), use up the rest of the rye levain that I had built, and keep it fairly high in whole grains. 

This dough is a joy to work with, and all went according to original plan of 2 hour autolyse, 2-1/2 hours of mixing and room temp fermentation with stretch and folds, and then 15 hours in the fridge.  It was pre-shaped straight from the fridge, rested for 1 hour, shaped, then proofed for 2 hours before baking at 450 deg covered for 25 minutes / 425 degrees uncovered for 25 minutes.

 

INGREDIENT

AMOUNT (g)

FLOUR TOTAL (g)

% WATER

WATER (g)

BAKER'S %

LEVAIN

 

 

 

 

 

Fresh Milled Rye

70

70

 

 

11.18

Water

56

 

 

56.00

8.95

DOUGH

 

 

 

 

 

Fresh Milled Durum

203

203

 

 

32.43

Fresh Milled Kamut

155

155

 

 

24.76

Salt

12

 

 

 

1.92

All Purpose Flour

198

198

 

 

31.63

Water

353

 

 

353.00

56.39

 

 

 

 

 

 

Total Dough Weight

1047

 

 

 

167.25

 

 

 

 

 

 

Total Flour

 

626

 

 

100.00

Total Water (Hydration)

 

 

 

409.00

65.34

 

Since it is fairly low hydration, and I firmly de-gassed it during shaping, it came out with my ideal sandwich crumb, and a lovely delicate yellow tinge from the durum / kamut mix.

 

The best part about it is that it got a “good bread” review from the husband – which is the highest praise from him. 

 Getting ready to make up some sandwiches looked a bit like "day and night", and we really enjoyed having the variety in the flavours

The sandwich loaf is done, but I got to finish up the last of the "night" loaf with breakfast this morning (topped with some cream cheese and the awesome prune-butter from Hanseata's blog: http://hanseata.blogspot.ca/2015/02/ex-pats-pflaumenmus-ersatz-plum-butter.html)

No time for baking this week, so I'm awfully glad that the freezer still has some stock from past bakes. 

Bon appétit and keep baking happy!

Comments

Danni3ll3's picture
Danni3ll3

I need to do the same one day; make a basic sandwich loaf without a ton of add-ins. I was going to do that tomorrow but then I spotted the olive walnut loaf on the front page... foiled again! 

IceDemeter's picture
IceDemeter

Thanks, Danni3ll3!

I was happy to see that you had such a successful loaf out of this idea.  I have to say that it's an awfully nice option for weeks like this one --- I've got two simple versions fermenting in the fridge right now, and while they may be simple, they'll be tasty and hold our sandwiches together!

Hope you and yours have a great long weekend!

cardigan's picture
cardigan

Love the crumb and the mix on that loaf. You're also giving me very good material for persuading my spouse that we need a grain mill, one of my current side-projects...

IceDemeter's picture
IceDemeter

If you enjoy whole grains, then I absolutely recommend getting a mill --- and your spouse will definitely benefit!  The difference in flavour, texture, aroma, and nutrition has to be experienced, and we feel that it is definitely worth the time and expense.

When you can take a really simple mix of grains like this and end up with a bread so flavourful that you choose it to snack on - plain, no toppings - over all of the other goodies in the house.... well, says a lot for what fresh milling can do!

Good luck on getting your mill, and please share your bakes once you do!