Sandwich Bread
This is just simple sourdough bread. I've posted a few recipes to do this over the years and this is what it's evolved into. With the discovery of high hydration techniques it may change.
This recipe produces a single loaf and I'm currently baking in a romertof terra cotta form to help the crust and shape the loaf. You could do this in a normal bread pan or even free standing but the shape and the crust wouldn't be as good.
Total Preparation Time
Total preparation time is 12-24 hours
- Preparing ingredients - 5min
- stretch and fold - 45min
- Proofing 12-14 hours
Ingredients
- Water - 480g
- Starter - 40g
- Flour - 600g
- Salt - 14g
- Wheat berries
- Sunflower seeds
- Sesame Seeds
Method
- Mix water, starter, flour, salt, until it comes together
- Transfer to bowl
- Rest 15min
- Stretch and fold
- Rest 15min
- Stretch and fold
- Rest 15min
- Stretch and fold
- Rest 12-24 hours (you can do more stretch and folds and transfer it to the fridge if necessary).
- Fill the lid with hot water
- Slice the top with three lines
- Brush water onto the dough
- Sprinkle with sunflower and sesame seeds
- Put the romertof into a cold oven
- Turn on the oven to 475F (250C) and bake for 35min
- Remove lid and bake for 3-4min to make the top brown
Notes
By proofing the bread in a warm oven, you can do this in a single day. Keep an eye on the dough during the second rise, it's possible to overproof the dough!