Super Soft Sourdough Sandwich Loaf
We love a good sandwich loaf (or tinnie if you will) here at Breadsmith HQ 😋 Lately I’ve taken to doing a double batch for our weekly bake, one plain for sandwiches, and one raisin’n’cinnimon for toast! The loaf is softened with milk and a little butter, and a touch of sugar keeps it moist so that it doesn’t go stale too quick.
For this I like to do a nice slow overnight bulk at room temp, then shape, proof and bake the next day. The trick is to scald the milk first so that the proteins don’t interfere with the fermentation.
|Recipe||Grams (g)||Bakers Percentage|
|Strong white bakers flour||540||90%|
Bring the milk to boiling point and allow to cool to room temp.
Add the water and dissolve in the sugar. Add the starter, whole-meal flour and white flour. Mix to combine fully, cover and rest for 10-20mins.
Mix on medium speed with a dough hook in a stand mixer for a couple of minutes then add the salt and continue to mix until some elasticity forms.
Gradually add the butter and mix for a further 5-10 mins on medium until a window pane can be formed.
Cover and bulk proof at room temp overnight (8-10 hours) until almost doubled in size.
Turn out onto a floured surface, flatten into a rectangle and then roll up towards you Swiss roll stylee. Seal the seam, dust liberally with white flour and place seam side down in a sandwich tin lined with baking paper.
Cover and place somewhere warm to proof until doubled in size (3-6 hours) there should be plenty of jiggle going on.
Cover (tin foil tent or place in large covered enamel roaster, I have an enamel one that fits my loaf tin) and bake in a preheated oven at 200-220degrees for 30mins, then bake uncovered at 180-200degrees for a further 15-20mins until nicely browned and hollow sounding when tapped.
Cool slightly on a rack and then place in a bio-plastic freezer bag for a soft crust or cool fully on the rack for a more crunchy one. Slice thickly, slather with butter equally as thickly, and enjoy!