Sandwich Bread
This is the perfect loaf for lunch boxes and breakfasts
Ingredients
- 250 g bread flour, plus extra for dusting
- 250 g whole meal flour
- 10 g fine salt
- 5 g instant dried yeast
- 350 g water
- 30 g olive oil
Method
- Place the flours into a stand mixing bowl and add the salt on one side of the bowl
- Add the yeast to the opposite side then pour in the water and oil
- Using a dough hook, mix until the dough comes together
- Cover and set aside for an hour
- Pinch the dough and fold over itself, doing this from the 12 o'clock, 3 o'clock, 6 o'clock and 9 o'clock positions
- Cover and set aside for an hour
- Repeat the pinching and resting process another 3 times, or place the dough into the fridge overnight *
- Turn the dough out onto a lightly floured surface and shape to suit your baking tin or proving basket
- If using a proving basket, place the dough, seam side up, into a well floured basket. If using a loaf tin, place the dough seam side down into a greased tin
- Cover with a damp towel or shower cap, and leave to prove until doubled in size
- Preheat the oven to 220° Celsius
- If using a proving basket, tip the dough out onto a well floured baking tray
- Slash the top of the loaf a few times then place into the oven to bake
- After 10 minutes, reduce the temperature to 180° Celsius and bake for a further 30 minutes
- Remove the bread from the oven, and from the baking tin / tray and set aside to cool completely on a wire rack before slicing
Notes
* Usually I place the dough into the fridge to slow the proving process and to allow for freshly baked bread the following morning.