September 23, 2010 - 2:12pm
ww soft sandwich loaf, please help
i've been making a few different recipes for ww sandwich loaves. i'm not happy with the results.
i'm looking for something similar to the softness of a store-bought loaf. i've never done a sourdough starter, so i'd rather the suggestions be with yeast.
i have ww flour, ap flour, gluten, dry active yeast, white sugar, brown/natural sugar, raw honey, milk, kefir.
i'd also LOVE to be able to add other goodies like oats, nuts, wheat germ, flax meal, and such.
i'm hoping to get the higher nutrients of these items into the tummies of my family members without the density of a completely whole wheat loaf... and then slowly bring them closer to heartier breads.
thanks in advance for any help
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You'll have to scroll through to find the recipe but I highly recommend it.
http://www.thefreshloaf.com/node/13244/arby039s-market-fresh-sandwich-bread
Having been super busy most of this year this has become my weekly 'go to' bread. It is soft and very flavorful. I usually add about 2T. Flax Meal and seed the top.
There are a lot of whole wheat breads to try but for now I'm stuck on this one.
Bake on....
Dosi
My favorite is this one:
http://bewitchingkitchen.com/2009/09/20/bba18-light-whole-wheat-bread/
I could not post the recipe on my blog, but it's easy to find in the net, so I cut and paste it here for you. I've made this countless times, excellent sandwich bread.
Light Wheat Bread
(Bread Baker's Apprentice)
11.25 oz bread flour
6.75 oz whole-wheat flour
1 1/2 tablespoons granulated sugar or honey
1 1/2 teaspoons salt
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast
2 tablespoons shortening or unsalted butter, at room temperature
10 oz water, at room temperature
Stir together the bread flour, whole-wheat flour, sugar, salt, powdered milk, and yeast in a large mixing bowl. Add the shortening, honey (if using), and water. Stir (or mix on low speed with the paddle attachment) until the ingredients form a ball.
Sprinkle flour on the counter, and begin kneading (or mix on medium speed with the dough hook). Add more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes (6 minutes by machine). Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.
Remove the dough from the bowl and form it into a loaf (I show pictures of the process on the blog). Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
Proof at room temperature for approximately 60 to 90 minutes or until the dough crests above the lip of the pan.
Bake on a 350F oven for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees F in the center.
you guys are awesome.
i also got some info via private message.
i'll be giving different things a try, this weekend.
i hope to be back with some awesome pictures, in about 24 hours :)
I haven't tried it yet, but his pictures and description were wonderful!
Jamaican Sandwich bread
1 1/2 lbs of bread flour
2 tsp yeast
1 tbsp salt (again, I use gray sea salt and crush it to help it dissolve)
3 tbsp powdered milk (optional)
2 tbsp oil (any kind, but I'd stay away from strong flavors, ie. olive, and also optional)
1 tbsp sugar
1 1/2 cups warm water.
Dissolve the yeast, then mix all ingredients into a hard, smooth dough. Let it ferment for an hour or two until doubled, then degass and shape. Proof covered in loaf pans for 40-50 minutes until the loaves crown the pan. Score the tops if you want for a more decorative look, or not, as you like. Bake for 30 minutes at 350. Remove from pans to cool on wire racks.
The loaves do not get large, and the tight crumb helps this be all the sandwich bread it can be, so don't overproof. Also, there is very little oven spring due to the low moisture content, so don't let that throw you. The dough itself should be firm but pliant and very smooth. Hence the name, hard do(ough).
What's cool about this bread is that unlike store bought sandwich bread, it does not get gummy in your mouth. Enjoy.
-Matt (via andrea)
I've had success with Reinhart's soaker/biga approach in his Whole Grain Breads book. An approximation of his method, take half the flour and half the liquid and place in each of two bowls, designating one as the soaker and the other as the biga. Use any milk ingredients in the soaker and water in the biga. Add 40% of the salt in the recipe to the soaker. Mix the soaker well and cover, leaving on the counter for 8 to 24 hours. The milk is fine in the soaker on the counter. Mix 10 to 20% of the yeast in with the biga and knead for a couple of minutes. Form a ball, cover and place in the refrigerator for 8 to 24 hours.
When ready to bake, warm the biga by sitting out at room temperature for a couple of hours.
Tear each dough into 12 pieces and add to a mixing bowl along with the remainder of the ingredients. You'll find the dough requires less kneading to reach a windowpane consistency. Allow the dough to sit for 5 minutes prior to rising and then knead for 1 more minute. Stretching and folding is good for this step. Let rise, covered until doubled in volume (45 to 60 minutes).
Shape and proceed as usual, baking at 350 F (from a 425 F preheated oven) for about 50 minutes. Rotate 180 degrees during the bake and use steam while baking.
Good luck.
FF