Everyday Sandwich Bread - Harvest & Nourish

Equipment

Ingredients

180 grams water, room temperature
180 grams milk of your choice, room temperature
42 grams butter, melted and cooled to room temperature
2 or 8 grams active dry yeast *amount will vary based on whether you want to do an overnight or same day rise—see notes
460 grams unbleached bread flour
9 grams kosher or fine sea salt
Butter or olive oil for coating the pan

US Customary - Metric

Instructions

Whisk together milk, water and melted butter, then sprinkle active dry yeast across the top. Let sit for 10-15 minutes. In a large mixing bowl, whisk together flour and salt and let sit for 10 minutes. Pour in the yeast mixture and mix everything together.
Cover the bowl and set aside until the dough has doubled in volume, about 1 hour.
Now we’re going to stretch and fold the dough. Using a wet hand, lift one side of the dough and fold it over and press it into the center. Turn the bowl 45 degrees and lift from another side and fold again. Keep doing this until the dough starts to hold together, transforming from a shaggy, sticky dough into a smooth dough ball, wetting your fingers as needed.
Turn the dough over and brush the smooth surface with olive oil. Cover the bowl and let the dough rise at room temperature overnight, anywhere from 8 to 12 hours.
Once you’re ready to bake, butter a loaf pan. Using a floured hand or dough scraper, pull the dough out onto a lightly floured surface, taking care not to completely deflate it. Again, the dough will be sticky with lots of bubbly fermentation activity. It will stick to your hands and to the sides of the bowl until you turn it out onto a floured surface and start shaping it. That’s good! Flour your hands and/or dough scraper again and shape the dough into a loaf. Next, take one end and lift and fold 1/3 of the dough into the center as if you were folding a letter. Repeat with the other end, then turn and place the loaf seam side down in the buttered loaf pan. If needed, lift each end from the middle and gently stretch it into the corners so the dough fills the pan. Set aside, uncovered, to let rise for 1 to 2 hours or until the dough has risen ½ an inch or more above the edges of the loaf pan.
Position a rack to the centre of the oven and preheat to 350ºF (180ºC). Bake for 45 minutes until the top is golden and it sounds hollow when you tap on the top. Turn loaf out onto a wire cooling rack and let cool for 1 hour before slicing to allow the cooking process to complete.

To make in 5 hours

Mix dough and set aside for 1 hour.
Perform a set of stretch and folds, then let rise for 2 to 3 hours or until it has doubled in volume.
Shape loaf as above, transfer to buttered pan and let rise for 1 to 2 hours or until the dough has risen ½ an inch or more above the edges of the loaf pan.
Bake for 45 minutes.
Transfer to wire cooling rack and let cool for 1 hour before slicing.

Notes

Measurements: As always, I recommend using a digital scale to measure your ingredients for accuracy. The one I use is highly rated and reasonably priced, and it really is a foolproof way to ensure your ingredient measurements are correct.

Flour: I make all my breads using high-protein bread flours. Other flours may be substituted with varying results, including good quality, gluten-free bread flour blends.

Yeast: I prefer to bake with active dry yeast. If using instant yeast, add it directly to the dry ingredients. If baking overnight, use 2 grams (½ teaspoon) of yeast. To make it same day, increase the amount of yeast used to 8 grams (2 teaspoons) as I’ve done for my Honey Whole Wheat Sandwich Bread.

Salt: I prefer to bake with kosher salt. Diamond Crystal Kosher Salt is my go-to and what I use in almost all my recipes. Fine sea salt is a great alternative. It’s important to note that when cooking or baking with salt the quantity you use will vary depending on type and brand. As a general rule, if using Morton’s kosher salt, which has a coarser texture, double it. If using table salt, reduce by half.

Stretch and folds: For this recipe, I’ve added a set of stretch and folds to the method to help strengthen the gluten. The result is a stronger, more airy dough and the loftier rise that comes to mind when we think of traditional sandwich breads.

Rise time: Rest times may vary according to room temperature and environmental conditions. With a little practice, you will find the timing that works best for you.

Hydration: This is an 80% hydration dough. After the first rise, it will be sticky with lots of bubbly fermentation activity. It will stick to your hands and to the sides of the bowl until you turn it out onto a floured surface and start shaping it. That’s good! Rest assured that once you do, it will come together quickly.

Loaf pan: This recipe works perfectly when baked in a 9x5-inch loaf pan. I love this non-stick, toxin free Caraway pan. If using an 8.5 x 4.5-inch pan, the dough will rise higher above the edge of the pan during the second rise and result in a loftier loaf.

In terms of timing, I tend to prefer the ease and fuller flavour that come with an overnight rise. The night before, I usually start around 8 pm, doing a quick set of stretch and folds around 9 pm. If you’re short on time or just prefer a same day bake, I’ve included notes in the recipe to have it baked in as little as 5 hours.

Storage: This bread will keep well sealed on the counter for 3-4 days or in the fridge for up to a week. Sliced bread will freeze well in an airtight container or freezer bag for several months.