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Sandwich Bread
- Makes
1
( 2 pound 900 gram ) loaf - Difficulty
Medium
Published 2019
If you want to make a softer bread with a more delicate crumb, and one with a classic sandwich bread shape, here is a dough that uses buttermilk as both a gentle flavoring device and as a fat to soften the bread.
Both the Basic Dutch Oven Bread and this sandwich bread work well for a hearty BLT. I would use this bread for a from-scratch Turkey Club.
Ingredients
Method
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I liked the concept of this bread, using buttermilk instead of regular milk, but the hydration level isn’t reasonable. It’s at 75% before accounting for honey and egg. That’s on the higher end even for something like an artisan-style sourdough bread. Standard white sandwich bread is typically closer to 60%, like the recipe for White Pan Bread in Wayne Gisslen’s Professional Baking. I started out making this recipe by scaling it carefully and using King Arthur AP flour, which. Is typically around 12% protein. It was far too wet to knead. I ended up adding 120g more flour, bringing the total to 600g and a shade above 60% hydration. Even then, it was a soft dough. A higher protein bread flour would have come closer to working in the original recipe, but I feel very confident that the dough still would have been far too slack.
One other little annoyance is not specific to this recipe, but I find references to “kosher salt” frustrating when the specific brand isn’t stipulated. There’s a huge difference between the weights of 1 Tbsp of Diamond vs Morton Kosher salts. There’s literally almost twice the amount of salt in a tablespoon of Morton as compared to Diamond. Most cookbooks use Diamond as their preferred Kosher salt. This one must’ve been for Morton, though, based upon the 15g weight.