Perfect Sandwich Loaf

Sandwich loaves are a must when juggling a busy life! I despise fussing with cutting a round loaf, toasting it, flipping it to toast the other end, then having to cut it in a certain way so my kids don't have to navigate the tough crust... all when I'm just trying to feed my family quickly. Let's be honest, a round loaf may be gorgeous, but it's high maintenance!

This sandwich loaf has the texture of a soft (thank you, honey & oil!), sandwich bread and the crust of a classic round loaf. It's a total all rounder that will keep your family satisfied and stoked! It took me a long time to realize that if I added oil, the texture of the bread would soften considerably and resemble a classic sandwich loaf more. But, once I got there, I was overwhelmed by how good this loaf is! Not to mention, it doesn't need a fridge proof, or that much attention in general. This loaf pretty much always turns out amazing. 

The main thing to watch is to make sure you perform enough stretch and folds that your dough gets to a cohesive ball without lumps. Also, pay close attention to the second counter proof. Make sure your loaf puffs enough that it's beginning to resemble the shape you want. If you don't do this proof (I never used to), you will just get a more boxy loaf that isn't as airated.

I always double this recipe and make two loaves. Why make one, when you can make two! You can slice the second loaf when cooled, pop it into a gallon bag and freeze for easy toasting! Or, you can bless a neighbor. Nothing makes people smile or feel more loved than fresh homemade bread on their doorstep. Always a win!

Ingredients:

50g Active Starter

350g Water

15g Sweetener. I use Honey or Maple Syrup. 

15g Avocado Oil (or any oil of your choosing)

500g Flour

10g Salt (or to taste)

Method:

Combine starter, water, sweetener and oil. Stir together. 

Add the flour and salt. Stir into a shaggy dough. Cover and let sit for 30 minutes. 

After 30 minutes, perform 20 stretch and folds to bring the dough into a cohesive ball.

Cover for another 30 minutes, then perform 8 stretch and folds. Repeat this step another 1- 2 times. 

Let dough sit for 12 hours or until doubled, puffy and not sticky to the touch.

Grease a loaf tin, then pour your dough out onto a floured surface to be shaped. To shape a sandwich loaf, first fold the two short edges in, then pull the long edge to the other and press together to create a seam. If the dough seems flat, do this step again to get it a little tighter. This creates surface tension, which will increase your rise. Gently place your shaped loaf into the loaf tin, seam side down. Cover with a damp tea towel, and leave to proof at room temperature until puffed. This can take anywhere from 2-6 hours. If I want it to happen faster in the cooler months, I pop it in an off oven with the light on. 

Bake:

Preheat oven to 450 f with a baking dish of water on the lowest rack. This will create your crust.

Once preheated, place loaf tin in to bake. Lower temperature to 415 f, bake for 30 minutes. After 30 minutes, take the baking dish of water out. This will ensure the crust will bake well on the bottom of your loaf. Bake for another 20 minutes. After the 50 minutes, I usually turn my oven off and crack the door for 5-10 to ensure the loaf baked all the way through.

Remove bread from loaf tin immediately and place on a rack to cool.