Piglet likes soft sandwich loaf and we haven’t been buying or consuming it since I started my sourdough journey last year.
It’s my first time we baked a sandwich loaf. Surprisingly, it turned out fine without a stand mixer
This is the recipe I used for a small loaf using my 8’’X4’’ loaf pan consisting of 415g flour including 105g from sourdough starter.
Piglet also watched a couple of videos: shaping dough in tin and kneading wet dough.
Timeline
1500 Feed Sour Dough Starter (100% Hydration)
1815 Mix and knead
1845 Bulk fermentation (Room temperature 31C)
1900 Knead
1915 Bulk fermentation (cont)
2115 Shape
2120 2nd Rise
2215 Preheat oven
2245 Bake 230C
It took me about 25 minutes and the bread was really brown and hard. Was too impatient and I started cutting the bread when it was still warm.
Eventually I waited until the following day to cut out a few slices.
How was it?
It smells really fragrant as there is some milk and butter in it. Surprisingly it is really tasty as there is salt and honey. And it’s not sour too.
Will need to reduce the baking duration as the top part was really burnt.