The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Lazy 29% Whole Rye Sourdough Poppyseed Crusted Sandwich Loaf

Benito's picture
Benito

Lazy 29% Whole Rye Sourdough Poppyseed Crusted Sandwich Loaf

This started out as Eric’s Sourdough Deli Rye, but I started to worry about my KA mixer after I added the levain to the developed initial dough as is just wasn’t building any strength.  My KA mixer is a newish model with the plastic gears so I didn’t want to kill it just to bake this as a hearth loaf.  So I decided to make my first lean sandwich loaf.  I poured the dough (it was pretty loose) into the greased pullman pan, smoothed the top and placed it into the proofing box.  I baked it after it had risen to 1 cm below the rim of the pan.

It turns out that this makes a great sandwich loaf and one that is super fast to put together.  This is just like an Approachable Loaf from the CB but with far less whole grain.  So like Dan’s method with the Approachable Loaf, this gets one fermentation, no shaping just a rise in the pan and then a bake.  Sure a shaping and another rise would give a more even crumb, but I didn’t care, it was a perfect vehicle for a fried egg sandwich for dinner.

The recipe for this bread is located here ——> Community Bake Rye

Comments

Benito's picture
Benito

Yes the crumb could be more even with a shaping and second rise, but as it is, it would still hold jam just fine.

Ilya Flyamer's picture
Ilya Flyamer

I'd say for such a simple method the result looks excellent! I am sure it's a very flavourful sandwich bread with rye, and also the sesame seeds. Nicely done Benny!

Benito's picture
Benito

Yes it is nice to have a quick easy loaf in your back pocket if you run out of bread like we did.  My 100% whole wheat one wasn’t too my liking so I needed another one and turning this into a sandwich loaf turned out to be the ticket.

Booda's picture
Booda

It looks perfect to me, Benny, since my weekly bake is primarily for sandwiches that I take to work for lunch. You can't beat "easy" for a loaf of sandwich bread. Very nicely done, Benny. 

Benito's picture
Benito

Thank you Richard, I realized that I had never tried to make a lean sandwich bread in a loaf pan.  So when the dough wasn’t coming together, I thought why not.  A loaf pan can really save the day, and the bread really did make excellent sandwich bread with a nice crispy crust yet soft crumb.

Benny

justkeepswimming's picture
justkeepswimming

Yum, rye! I have been gravitating toward more simple bakes lately, like this one. I definitely enjoy being able to produce breads at the artisan end of the spectrum. Simple pan breads fit into daily life a little more consistently - and both taste so good!! ☺️

Benito's picture
Benito

Oh yes I too enjoy the artisan style bakes and intend to keep baking those as well.  But this style of bread is nice to put together as well especially when baked like Dan started to in his Pullman pans will a single fermentation and little shaping.

mdw's picture
mdw

I'm a big fan of the Pullman Loaf. I first started considering it seriously with this (lean) bake, which I think had a profound effect on my understanding of bulk fermentation at the time. I've been really wanting to revisit the style but with my customary whole grain, unfortunately my curiosity (and pride) continues to push me towards the free standing loaf in an endless attempt to confirm theory that will likely never be confirmed. The Pullman shape is simply more practical! I have a batard loaf retarding now but think I'll likely switch over for the next one. Maybe. 

Benito's picture
Benito

I was the same way, really only wanting to bake artisan hearth loaves for the longest time.  But then I was seeing the possibilities of interesting breads baked in a Pullman pan or other loaf pan, I wanted to pursue that as well.  I find a bread baked in a pan, in particular the Pullman pan to be quite beautiful, something about those very vertical sides and tall loaf (taller than this one if you do shape it to create tension which this one did not have) to be so good looking.

gavinc's picture
gavinc

It was wise to bail out of the mixer before you caused it any damage. I've recently gone to mixing everything in a large bowl and haven't used my mixer for the last three bakes. I think I'm getting a better crumb and volume since. Time will tell. The crumb looks nice and should hold your toppings.

Cheers,

Gavin

Benito's picture
Benito

Yes I’m glad and hope I haven’t caused any damage to the mixer yet.  I seldom ever use my mixer for hearth loaves.  I’ve been doing upwards to 1000 slap and folds to develop gluten for those breads.  However, for this sticky rye bread when I have making Eric’s Deli Rye I do use the mixer.  It’s hard to imagine using slap and folds to develop the gluten of this really sticky dough.  

Benny

HeiHei29er's picture
HeiHei29er

Benny, looks like a perfect sandwich loaf, and the poppy seeds on the top are a nice touch!

I tried the pan loaf method today too and agree that it worked really nice for this type of loaf.  Quick and easy, but with a very nice end result.