Basic White Sandwich Bread Recipe

two loaves at a time. Down to a 2-inch piece now (Tuesday evening) since Thursday's bake... on my blog

This looks like an interesting recipe. Has some similarities to the one I have been using so thought I'd share to compare. I based it on Abigail's Bakery soft white bread recipe, and converted to weights as well as made a couple small modifications, but am very happy with it.  

The AP flour makes it very soft, and actually gives me enough gluten development to make a nice loaf. Last night actually, I tried it with 250g bread flour and 250g whole wheat and kicked the hydration to 70% and that worked out very well also. It's almost as soft as a commercially bought bread, but with more flavor and I can pronounce all the ingredients in it lol

https://drive.google.com/open?id=1Mmri__-Bc2yaaIL_69xGY0mUjW8EEHQ6

mine is a bit more involved and it s a hybrid dough

This is a recipe  that I have adapted from Sarah Owens book Toast and Jam. It uses a rye tangzhong and has the option of making it with a combination of sourdough starter and commercial yeast or just using starter. I have done it both ways and it always comes out great.  If you are not using commercial yeast you will need to use 150 grams of starter.

I have found it is best to grind your 45 grams of buckwheat flour in blender. The little bit of extra effort is worth it. I use a bullet blender.

In a saucepan combined these ingredients with a whisk until smooth. Then place the pan over medium low heat stirring constantly until it thickens  about 3 to 4  minutes. It might be pourable and its ok if its thickened beyond that. 

Notes * I add black sesame seeds for flavor and it also ensures that my salt has been make sure that the salt is incorporated

1. I  am not going to tell you how to form a loaf of bread.

 I add the sesame seeds along with the salt so that I know the salt has been added properly because when the sesame seeds are interspersed.

Also my late great mama loved sesame seeds so it is an unspoken tribute to her whenever I use sesame seeds in my bread making.

But truly it is the bakers choice. I also add lecithin and ascorbic acid for texture and preservatives.   Very relieved to read that other folks like loaves of white bread.

HMMM...seems to me that a lot of the sourdough breads I try from this site is high in white flour with a bit of whole grain added...but mostly white.  I actually started eating more white flour in my attempts to try making some of these "newer" sourdoughs.  Otherwise...my breads are heavy with mostly whole grains...loaf breads or not. 

I 've been playing with some Tartine, FWSY, recipes...and the easier ones have perhaps only 10% whole grains (not including the starter).  

LOTS of people make sandwich breads I suspect...but the challenge seems to be making the free form high hydration breads so that is what you hear about more.  

When I was a baker in the 70's and helped make breads for rural cafes and truck stops in a 50 mile radius... and later at a bakery and a large school district you HAD to make tight grained, easy to slice, loafs of white breads cause WW was just for eating at home.  That is just what people wanted to eat in that neck of the woods.  You did NOT want a hole in your sliced bread letting mustard fall thru.

Times have changed...now people want those holey breads...and in my time...they considered such bread you fed the family but you would NOT offer it to company.  LOL!

I wrote an essay about such changes in bread culture a while back...cause I found it quite funny that it used to be unacceptable to have "holey" breads.  So I spent decades of my life trying to NOT have holes...now people scoff if you don't have holes.  As long as it feeds your family...then what difference really does it make??