Soft Sandwich Bread questions
Very recently, a poster on this site recommended the Rose Levy Beranbaum recipe for soft sandwich bread and I am trying it today. I can't remember who it was, but I have a few questions, maybe someone else has made it. I have followed the recipe to a "T" and have used King Arthur flour. It calls for a sponge which I let sit out for the hour last night then put it in the fridge overnight. This morning early, I took it out and let it set for about 2 hrs to warm up then did the 2nd phase, sprinkled the next round of ingredients over it and let that set for 2 more hrs as per instructions. Then you add the butter, mix, let sit for 20 min., then add the salt. OK.... I kneaded it in my KA mixer for 10 min, it still was too wet. (I weighed all ingr.) So I hand kneaded it to a more workable stage. Now it is rising for 1.5 - 2 hrs. Then you letter fold it on the counter and let it rise for 1.5-2 more hrs. I'm thinking I might skip this rise, because then when you shape the loaves, another 1.5-2 hr rise. This bread better be real good! The lead-in instructions under "time schedule" say about 4 hrs for rising time. Well, I'll be baking sometime in the night at this rate. There was the overnight rise, the rise in the bowl before kneading, then 3 rises after that.
Has anyone experienced this recipe and did you have the same problems? Very long rises and very sticky dough, having to step outside the author's instructions. Then how was it? Thanks in advance for any input. Jean P. (VA)