Sandwich Loaf

The sandwich rolls are a true classic among white breads. The dough can be kneaded quickly and without any problems and only needs a little time to proof and bake after it has been worked up. The result is impressive and, above all, tasty. It is mildly aromatic and has a fine-pored, soft crumb on the inside that is wrapped in a crispy crust.

Recipe

For a dough weight of 834g / 2 pieces – 417g of dough

Lievito Madre:

• 50g Wheat flour Type 700
• 30g Water
•    5g Starter

Maturity time: 12-15 hours    Hydration(TA): 160    DT: 26-28°C

Poolish:

• 125g Wheat flour Type 700
• 125g Water
•      1g Yeast

DT: 15- 20°C    Maturity time: 12-15 hours    Hydration(TA): 200

Main dough:

• 251g Mature Poolish
•   85g Mature LM
• 325g Wheat flour Type 700
• 160g Water
•    12g Salt
•      2g Yeast

Production:

• Knead all ingredients well into a smooth dough. Mix time: 8 minutes slow/ 2-3 minutes fast
• Then place the dough in an oiled tub to mature for 60 minutes.
• After the dough rests, divide it into two equal-sized pieces and work it into round dough balls.
• After a short relaxation phase (30 minutes), shape the dough into elongated loaves. (see video).
• The loaves can already be placed onto a baking tray with the seam-side down. In this condition, the final proof for the dough takes about 60-70 minutes.
• My TIP: The flavor improves when you allow the dough to slowly proof in the refrigerator at 4-5°C / 5-6 hours.
• Before placed the sandwich loaves in the oven, they are first brushed with water and scored several times at and angle with a sharp razor.
• The sandwich bread is baked at 250°C reduced to 230°C with strong steam.
• Bake time c. 30 minutes.