Extremely soft sourdough sandwich bread

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Ingredients

Note: 19% of the flour is in levain

Note: total flour is 250g, fit my Chinese small-ish pullman pan. For 8X4 US loaf tin, I suggest to use about 270g of total flour. For KAF 13X4X4 pullman pan, I would suggest using about 430g of total flour.

  •  levain starter (100%), 13g
  • milk, 22g
  • bread flour, 41g
  • Mix and let fermentation at room temp (73F) for 12 hours.

Final dough

  • bread flour, 203g (I used half KAF bread flour and half KAF AP flour for a balance of chewiness and volume)
  • sugar, 25g
  • butter, 25g, softened
  • egg whites, 60g
  • salt, 3g
  • milk, 102g

Directions

  1. Stage 3 is the “golden point” for creating sandwiches with the best texture, and highest volume. 4 is a little over, your bread will still be high and nice, but the texture would be a bit rough.  Of course it will take a few trial and error to get to that point reliably. In addition, if you are making a sourdough version like I do here, the bulk rise would take a lot longer than the dry yeast version.
  2. During this time, the dough is still getting stronger, which means, we need to knead the dough a tiny bit less than stage 3.
  3. This time I stopped kneading probably 30secs before it reaches stage 3, and the bread I got is the softest, most shreddable, bounciest I have ever gotten.

1. mix until stage 3 of windowpane (-30sec:P)

2. rise at room temp for 2 hours, punch down, put in fridge overnight.

3. takeout, divide, round, rest for 1 hour. shape.

4. rise at room temp for about 6 hours. For my pullman pan, it should be about 80% full; for US 8×4 inch pan, it should be about one inch above the edge. The dough would have tripled by then, if it can’t, your kneading is not enough or over.

5. bake at 350F for 45min. brush with butter when warm.

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