Here’s a sandwich bread I feel really good about offering my kids; it’s truthfully leavened but certainly not sour and holds up to a sandwich nicely!
LEVAIN:
10 am: mix together about
•3 fluid oz of water (or 90g)
•1tsp leaven (from your mother jar that you fed yesterday afternoon—it’s not at peak and that’s okay!) and
•about a cup of flour (110g or so) You will have a “stiff levain”, which will be ripe in the evening:
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| Ripe levain, 7 pm |
•2 cups milk (it needs to reach about 180°F)
Then add to the saucepan
•1/2 cup butter (cold, to cool down the milk)
Allow butter & milk to cool to about 78°—i cheated and used a few ice cubes). Pouring it into your mixing bowl can also help it cool, since the pan is hot. Once cooled, add:
•1/2 cup honey
•1 egg
•1 tablespoon freshly ground flaxseed meal (I use a coffee grinder NOT my flour mill!)
Combine all ingredients above in a large mixing bowl, using a Danish dough whisk. Add
•all RIPE levain, then
•4-6 cups integral spelt flour
Mix well using the dough whisk. You should have a not-sticky, but not dry shaggy dough. Rest 30 minutes, then add
•1 tablespoon Celtic sea salt (I crush the fine even finer using a mortar and pestle to avoid cutting gluten as the salt is folded in)
Once salt is incorporated, rest another 30 minutes, followed by a series of stretch & folds. Repeat 30 minutes apart, for a total of 6 rounds. For the final fold, I usually flip the dough on # 5, then I can lift from under the center (one hand on each side, a “coil” style fold, turning the bowl 1/4 turn between two lift and folds, so that you bring up from center in this pattern: +, and it smooths out the top before bulk ferment begins.
Ferment overnight (I started my dough at 7:30, final stretch and fold was around 10:30 because I crowded the last few series to about every 15 min) and began shaping at 6:30. I left my kitchen window open, because it was very cool outside, so ambient was between 68-70.
6:30 am: Turn the dough out onto an oiled surface. Press into a rectangle. Roll up, then turn it sideways and bench rest 10 min, before pressing out again into an oblong shape. Once you are able to press it out flat again, roll it up and seal the bottom using the counter surface and the heels of your hands. Lift and drop into a buttered loaf pan (or two, if you have standard 8.5x4.5 pans—mine is a commercial 6# Vollrath).
Mix well using the dough whisk. You should have a not-sticky, but not dry shaggy dough. Rest 30 minutes, then add
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| “Shaggy dough”. It might look too wet, but salt, time and folding will strengthen it, Not more flour! |
•1 tablespoon Celtic sea salt (I crush the fine even finer using a mortar and pestle to avoid cutting gluten as the salt is folded in)
Once salt is incorporated, rest another 30 minutes, followed by a series of stretch & folds. Repeat 30 minutes apart, for a total of 6 rounds. For the final fold, I usually flip the dough on # 5, then I can lift from under the center (one hand on each side, a “coil” style fold, turning the bowl 1/4 turn between two lift and folds, so that you bring up from center in this pattern: +, and it smooths out the top before bulk ferment begins.
Ferment overnight (I started my dough at 7:30, final stretch and fold was around 10:30 because I crowded the last few series to about every 15 min) and began shaping at 6:30. I left my kitchen window open, because it was very cool outside, so ambient was between 68-70.
6:30 am: Turn the dough out onto an oiled surface. Press into a rectangle. Roll up, then turn it sideways and bench rest 10 min, before pressing out again into an oblong shape. Once you are able to press it out flat again, roll it up and seal the bottom using the counter surface and the heels of your hands. Lift and drop into a buttered loaf pan (or two, if you have standard 8.5x4.5 pans—mine is a commercial 6# Vollrath).
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| Before proof |
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| After proof—brushed with a mixture of cream and egg white |
Cover, and proof at room temp for another 3-4 hours. The dough should be at the top of the pan(s) and look a little jiggly when you move it gently.
Bake a single loaf for 10 min @ 400°F then 55-65 min at 350°F, or two loaves for 10 min @ 400°F then 35-45 min at 350 °F. Before baking, you may brush the top with milk, egg, cream or buttermilk if you wish, and cover with foil when the color is to your liking.
The internal temp of the loaf should be about 190°F before removing the bread from the oven. Allow to cool in the pan(s) 10 min before removing to a wire rack.
Bake a single loaf for 10 min @ 400°F then 55-65 min at 350°F, or two loaves for 10 min @ 400°F then 35-45 min at 350 °F. Before baking, you may brush the top with milk, egg, cream or buttermilk if you wish, and cover with foil when the color is to your liking.
The internal temp of the loaf should be about 190°F before removing the bread from the oven. Allow to cool in the pan(s) 10 min before removing to a wire rack.
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