July 14, 2020 - 4:08am
sourdough Sandwich loaf
Hello friends,
I am new to baking sourdough breads. I tried Boule from the recipe here and it came out very well.
I am bit scared of trying sandwich loaf , kindly help with the recipe please.
Thank You :-)
Share
Nothing to be scared of - everything is basically the same - except you're using a rectangular pan instead of a banneton to give the shape. To get the crumb (more even hole distribution and size) treat the dough rough when shaping (you'll still shape, but it'll be a log shape to match up with the pan). I'll lightly (very) oil the log to keep from drying out while proofing/fermenting. Score end to end at 90 degrees and I get a great crust by wetting the top of the dough with water - drench it till water starts to puddle inside the pan. I bake uncovered at @400F and it's ready in about 30 mins. I'm actually in the midst of a loaf right now - mixed last night, just shaped and tossed in the pan, in the fridge while I hit golf balls till dark, warm it up a little and bake - mmmmmmm good - Enjoy!
You could also have a look at the Approachable Loaf. A good number of people on TFL here participated in this Community Bake so there is a lot of useful information in that thread. Approachable Loaf Thread here.
Sandwich loaves are easier, I think. I'd suggest the Farmhouse White in Emilie Raffa's Artisan Sourdough Made Simple which is a very straightforward overnight ferment (like a no knead bread). It has a little oil and sugar too, which is good because I personally don't like lean sandwich breads.