13d โข ๐ Recipes
Yeasted Sandwich Bread
Over the past few weeks I have been comparing the same basic recipe.
Wk-1: A lean sourdough bread baked in a 9x5 loaf pan
Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour
75% water, 2% Salt, 20% Starter
Wk-2: An enriched sourdough sandwich bread baked in a 9x5 loaf pan
Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour
68% water, 2% Salt, 6% Butter, 6% Honey, and 20% Starter
Wk-3: An enriched, yeasted sandwich bread baked in a standard 8.5 x 4.5 x 2.75 loaf pan
Total flour: 453g; 90% Bread flour & 10% Whole Wheat flour
68% water, 2% Salt, 6% Butter, 6% Honey, and 1% instant yeast
This week I will make the same enriched sandwich bread as last week, except it will be leavened with instant yeast. This bread comes together in about 3 hours.
If you want the sourdough tang, you can make a hybrid using last week's ingredients, add 1 ยฝ tsps of instant yeast, and follow this week's method.
In a week or two I will add more fat to the basic recipe and it will be called a Brioche.
Yeasted Sandwich Bread
Ingredients:
- Bread flour - 408 g
- Whole wheat flour - 45 g
- Water - 308 g
- Salt - 9 g
- Butter - 27 g
- Honey - 27 g
- Instant yeast - 5 g
Method:
- Mix all on #1 using a stand mixer
- Knead on #2 for 12-13 min. using a stand mixer. Add the melted butter slowly after 8 min. To ensure the gluten is developed before you add the fat.
- Bulk proof until "Doubled"; fully proofed
- Shape and place in a standard 8.5 x 4.5 x 2.75 loaf pan
- 2nd proof until 1 inch above the rim of the tin
- Brush with melted butter and bake at 350ยฐF for 35 to 40 minutes. Use a 2nd tin as a cover for the first 15 min.
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Yeasted Sandwich Bread
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