This is a great sandwich bread and was based on a classic white loaf I have been making for some time. It has a really soft crumb and crust and this loaf had a really open crumb due to 20 hour refrigeration before baking. I had some time issues!
Here is the formula:
Ingredients:
I mix flour and all of water together and make a shaggy ball. Allow to autolyse 20 minutes. Come back and add Starter and work into a dough then add oil. Knead approximately 10-12 minutes by hand (windowP test). Last two (2) minutes I add the salt. Dough should be tacky but not sticky. Grease a bowl and place dough inside covered with plastic. Allow to double in size (this bulk ferment will depend on your Starter) mine takes about 4 to 5 hours in a 71 degree kitchen.
Remove from bowl; divide into two equal portions and place in greased 8.5×4.5×2.5 pans cover with plastic and allow to double (should be at top of pans or a little above).
Place in a 375 degree oven for 20 minutes and then turn/rotate 180 degreees and bake another 15-20 minutes. Adding steam first 3-5 minutes. Should be golden brown and internal temp should be approx 200 to 205 degrees. I brush with butter and then remove from pans and allow to cool.
Great classic white loaf also used for rolls. Enjoy and please let me know how you like it. ( you may refrigerate overnight after placing in pans to rise. This will fully develope sour flavor. Remove and allow to rise 1 inch over pan then bake.)
Eli,
Hey, nice looking blog you’ve got going here. Your crumb on this bread looks perfect as does the color you’ve cooked the loaf to. Great work.
-Mark
Thank you Mark it is a work in progress! Thank you for the compliment it means a great deal coming from you.
Nice looking loaf.OMG looking for sandwich loaf with leaving past few day .I have question is your levain 100/ hydration.Pardon my engish.not good at it that’s why hesitate to comment .Will dafinetly try and let you know.thanks
Thank you and good luck! My levain is around 166 percent. Close to one cup water and one cup flour. Pancake like batter consistency.