Soft Sourdough Sandwich Loaf recipe suggestions?

I have sent you a message with detailed recipes rather than clog this site with them.  I'll send them to anyone else that wants them.

Ford

I sent the recipes to floury hands, to AbeNW11, and to David Esq.

Ford

Personally, I don't think it gets easier than my make ahead potato bread, especially for a busy schedule. My kids love it for sandwiches, and they are picky. But it's not a standard sourdough crumb.

http://www.thefreshloaf.com/node/39888/make-ahead-sourdough-potato-bread

High protein flour 1kg, water 525 ml, liquid sourdough 400 ml, salt 20 gr, sugar 40 gr, sunflower oil 40 gr. Intensive mix. Let it ferment 1 hour at room temperature, fold, and transfer to the fridge. Let it proof overnight. The day after, divide, shape, and transfer to a greased mold. Let it ferment about 2-3 hours. Bake at 210 C with a little bit of steam. 

Ford, I would really love the recipes for making those beautiful loaves!  

Cathy

Since so many have asked for my recipes -- here they are, including one for 50% whole wheat.

Ford

 [19 sl./lf., 1/2" sl., 47 g, 110 cal, 3.3 g prot, 2.0 g fat, 19.3 g carb.]

3 cups (27 oz.) refreshed sourdough starter (100% hydration), at 70 to 80°F

3 3/4 cups (32 oz.) tepid scalded milk (skim ©)

11 to 11 1/3 cups (46.8 to 48 oz.) bread flour*

1 1/2 Tbs. (1 oz.) salt

1/4 cup (2 oz.) butter (or corn oil ©)

1/4 cup (2 oz.) melted butter (or corn oil ©) to brush dough, to grease pans, and to brush bread

water in a sprayer 

*Note: for part of the bread flour, you may use 1/2 cup (2.1 oz.) whole-wheat flour, and/or 1/2 cup (1.7 oz.) oat meal (rolled oats), pulverized to a flour, to modify the flavor and texture of the bread. Decrease flour appropriately, say by 1/2 cup (2.1 oz.).

~75% hydration.  3 loaves @ ~36 oz. unbaked, ~34 oz. baked.

For the poolish, combine the refreshed, room temperature starter with the milk, half the bread flour, and, if used, oat flour and/or whole-wheat flour.  Let this sit for about thirty minutes for the flour to absorb the water and to ferment.  Long fermentation time is not required for sourdough.  Over fermentation can mean the loss of structure by the acid attacking the gluten.

For the dough, mix in the quarter cup of melted butter, salt, and as much of the remaining flour as can be mixed with a spoon.  Turn out on to a floured surface and knead in as much flour as it takes to make a soft, non-sticky dough.  The stretch and fold method of kneading will work.  Place the dough in an oiled bowl, cover, and allow it to double in volume.  With stretch and fold the dough has already doubled by the last rest.

Brush melted butter around the inside of three 5”x 8” loaf pans.  Again, turn out the dough on to the floured surface and divide into three equal parts.  Shape the dough into loaves and place them into the loaf pans.  Brush each loaf with melted butter.  Cover with plastic wrap and let them rise until the dough comes well above the top of the pans, about 2 hours.

Preheat the oven to 450°F.  Place a broiler pan of boiling water on the shelf below the baking shelf.  Slash each loaf with a greased razor blade or a very sharp knife, making a quarter inch deep cut.  Spray the loaves with a mist of water and place them on the middle shelf of the oven.  Spray the loaves two more times in the oven at two-minute intervals.  After fifteen minutes, remove the pan of water, set the oven temperature to 350°F, and bake for an additional 40 minutes or until the interior temperature of the loaf reaches 195°F.

Turn the loaves on to a cake rack and brush all sides with melted butter.  Cover with plastic wrap.  Allow the loaves to cool before cutting or wrapping.  The loaves may then be frozen, if desired.

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(Tangzhong  or oriental technique)

 [19 sl./lf., 1/2" sl., 47 g, 110 cal, 3.3 g prot, 2.0 g fat, 19.3 g carb.]

 3 3/4 cups (32 oz.) milk

1 1/4 cups (5.3 oz.) all purpose flour

1/4 cup (2 oz.) butter

1 1/2 Tbs. (1 oz.) salt

3 cups (27 oz.) refreshed sourdough starter (100% hydration), at 70 to 80°F

9 3/4 to 10 1/4 cups (41.4 to 43.6 oz.) bread flour*

1/4 cup (2 oz.) melted butter (or corn oil ©) to brush dough, to grease pans, and to brush bread

water in a sprayer 

Note: This technique gives a slightly softer crumb without sacrificing flavor.  The addition of the butter and salt to the roux is a convenience, not a requirement.  I do not use scalded milk in this recipe since the making of the roux gets the milk temperature to the scalding point.

~75% hydration.  3 loaves each @ ~36 oz. unbaked, ~34 oz. baked.

For the roux (aka, tangzhong) add the milk and all purpose flour to a hemispherical mixing bowl over a pot of boiling water and mix with a whisk continuously until a thick paste is obtained and the temperature reaches 190°F (88°C).  Remove the pan from the boiling water and whisk in the salt and the butter.  Cool the mixture to 85°F (29°C) or less.  This step may be done a day ahead, since you are refreshing the starter then, so no extra time is required.

For the poolish, combine the refreshed, room temperature starter with the cooled roux, half the bread flour, and, if used, oat flour and/or whole-wheat flour.  Let this sit for about thirty minutes for the flour to absorb the water and to ferment.  Long fermentation time is not required for sourdough.  Over fermentation can mean the loss of structure by the acid attacking the gluten.

For the dough, mix in as much of the remaining flour as can be mixed with a spoon.  Turn out on to a floured surface and knead in as much flour as it takes to make a soft, non-sticky dough.  The stretch and fold method of kneading will work.  Place the dough in an oiled bowl, cover, and allow it to double in volume.  With stretch and fold the dough has already doubled by the last rest.

Brush melted butter around the inside of three 5”x 8” loaf pans.  Again, turn out the dough on to the floured surface and divide into three equal parts.  Shape the dough into loaves and place them into the loaf pans.  Brush each loaf with melted butter.  Cover with plastic wrap and let them rise until the dough comes well above the top of the pans, about 2 hours.

Preheat the oven to 450°F.  Place a broiler pan of boiling water on the shelf below the baking shelf.  Slash each loaf with a greased razor blade or a very sharp knife, making a quarter inch deep cut.  Spray the loaves with a mist of water and place them on the middle shelf of the oven.  Spray the loaves two more times in the oven at two-minute intervals.  After fifteen minutes, remove the pan of water, set the oven temperature to 350°F, and bake for an additional 40 minutes or until the interior temperature of the loaf reaches 195°F.

Turn the loaves on to a cake rack and brush the top and sides with melted butter.  Cover with plastic wrap.  Allow the loaves to cool before cutting or wrapping.  The loaves may then be frozen, if desired.

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3 cups (27 oz.) refreshed whole wheat sourdough starter (100% hydr.), at 70 to 80°F

4 cups (17 oz.) whole-wheat flour, King Arthur brand, finely milled*

4 cups (34.0 oz.) 80°F scalded milk

(1 cup [3.3 oz.] oat meal, pulverized to a flour, optional, decrease flour by 3/4 cup [3.1 oz])

1/3 cup (3.8 oz.) honey, or brown sugar, or corn syrup

~7 cups (~29.8 oz.) unbleached bread flour (King Arthur brand preferred)

1/4 cup (2 oz.) melted butter (or corn oil ©)

1 1/2 Tbs. (1 oz.) salt

1/4 cup (2 oz.) melted butter (or corn oil ©) for brushing dough and the baked bread~78% hydration. 

~50% whole wheat flour.  3 loaves: ~38 oz. each unbaked, ~36 oz. baked. if white wheat flour starter is used then bread is 41% whole wheat.

*If you use stone ground, coarsely milled, whole-wheat flour (Arrowhead Mills), then use 3 1/2 cups, still 17 oz.

 For the soaker, combine milk, honey, whole-wheat flour, salt, quarter cup of melted butter and optional oat flour in a large bowl.  Cover and let sit about thirty minutes, or more, to soften the bran, allow the flour grains to absorb water.  The milk may be added hot and the soaker allowed to stand overnight in the refrigerator

For the dough, mix the soaker, the refreshed, room temperature starter.  Blend in as much bread flour as can be mixed with a spoon.  Turn out on to a floured surface, knead well, working in only as much of the flour as to give a non-tacky dough.  The dough will not be as elastic as the white bread dough.  Place in an oiled bowl, cover, and allow to ferment for an hour or more, then gently degas the dough by folding it on itself.  Do not over proof or the gluten structure will be compromised.

Brush melted butter around the inside of three 5”x 8” loaf pans.  Again, place the dough on the floured surface and divide into three equal parts.  Shape the dough into loaves and place them into the loaf pans.  Brush each loaf with melted butter.  Cover with plastic wrap and let them rise until the dough comes well above the top of the pans, about 2 to 3 hours.  Do not keep the dough at room temperature for long periods as the acid in the sourdough may break down the gluten strands.

Preheat the oven to 450°F.  Place a broiler pan of boiling water on the shelf below the baking shelf. Slash each loaf with a greased razor blade or a very sharp knife, making a quarter inch deep cut.  Spray the loaves with a mist of water and place them on the middle shelf of the oven.  Spray the loaves two more times in the oven at two-minute intervals.  After fifteen minutes, set the oven temperature to 350°F and remove the pan of water.  Bake for an additional 40 minutes or until the interior temperature of the loaf reaches 195 to 200°F.

Turn the loaves on to a cake rack and brush all sides with melted butter.  Cover with plastic wrap.  Allow the loaves to cool before cutting or wrapping.  The loaves may then be frozen, if desired.

I have found, as I have gained experience in handling the dough, I have been able to work with slacker dough, i. e. dough of higher hydration.  The slacker dough will produce a lighter loaf.  (Over proofing will produce a craggy surface and something resembling a doorstop,)

 Ford