Ms Sandwich Bread
Read about how I discovered this bread here. This recipe produces a light and airy loaf with a silky crust. Amanda likes it for sandwich bread. I bake it in my covered romertopf, so the recipe below has a high baking temperature, and it bakes for longer. If you're baking this in an open loaf pan, pre-heat the oven, reduce the heat by 75 degrees (F) and cut the baking time by 10 min(?)
This recipe makes a single loaf of bread.
Total Preparation Time
Total preparation time is ~8 hours (mostly waiting for slow sourdough to rise) with 15 minutes of actual preparation time.
- 10 min mixing
- 4-5 hours first proof
- 2 min preparation
- 20 min resting
- 1-2 hours rising
- 35 min baking
Ingredients
- Bread Flour - 500g (+ 30g? I added more until it was workable)
- Salt - 6g
- Sugar - 40g
- Starter - 26g
- Water - 200g
- Milk - 190g
- Butter (softened) - 40g
Method
- Mix the flour and salt and set aside
- Mix the water, milk, starter, and sugar
- Add dry ingredients
- Mix dough until stretchy
- Work in the butter
- Cover and let proof for 4-5 hours
- Divide into three balls, cover and let rest for 20 minutes
- Roll each ball into long strips, fold in thirds lengthwise, roll, and put them side by side in baking dish
- Rise for 1-2 hours
- Bake at 450F (230 C) for 35 minutes
Prepared
- 250107 - I didn't have the milk until 2pm, so this got a late start, then there was a surprise social event that evening, so I moved it to the baking dish after proofing only 4 hours. It wasn't fully risen when I returned from the event 2 hours later. I warmed up the oven again and let it sit another 30min before baking. The loaf was smaller than I would have liked, but the crumb was good.
- 250212 - I used more water than milk because we were almost out. I let it do its first proof overnight (but it's freezing, and it barely grew)