The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sandwich attempt #2

Traci's picture

Sandwich attempt #2

So!  This time there were numerous changes in my method.

1. Ingredients were weighed instead of measured by volume

2. The dough was kneaded longer

3. I paid strict attention to the time - 

   a.1.5 to 2 hour ferment

   b. 20 minute rest

   c. proof for 60-90 minutes

   d. bake for 35-45 minutes, rotating 180 degrees midway

4. Brushed the top with egg wash

5. Scored the loaf



sandwich loaf #2

sandwichloaf #2 cut 


Is my loaf pan is too big for that much dough? It says to use an 8.5in x 4.5in loaf pan and mine are 9x5.  Doesn't seem like that would be that much of a difference. It did rise very well, it just rose out and not so much up.  Kinda like me!

This loaf tastes really creamy.  It also smells really good.  (Wait does bread baking ever not smell good?) Good thing even bread mistakes taste great!  The french toast I made from this same loaf last week was really good. I think this loaf will be utilized that way also!





dmsnyder's picture

Hi, Traci.

Your bread looks great!

The difference between the two sizes of loaf pans is significant. Putting your loaf in a pan that was bigger than specified resulted in a wider, lower loaf. However, I wouldn't say it suffered horribly. It looks more like a free form loaf than a pan loaf.

If you like the way it turned out, that's what's important.


Traci's picture

Thanks very much, David!

I'm thinking next time I'll just try making the whole recipe and using 3/4 of the dough for the loaf pan.  Or finding a smaller pan :)

One thing I've noticed on these sandwich loaves is the bread seems to, contract a bit the next day.  It's not dry, it just gets a bit denser.  I waited til it was totally cool to put it in a ziploc, but I'm assuming that was the cause.