Sandwich Loaf
This is recipe adapted from John Kirkwood on YouTube. Ingredients are adjusted to fit my loaf tin which measures 30cm x 11cm x 8cm and has a capacity of approx 2.4 litre. Or for two loaf tins half that size. If using wholemeal flour increase the amount of water a little
Ingredients
- 600g bread flour (I use French type 65 but any white bread flour will do) - [or wholemeal bread flour]
- 350g lukewarm water (40ºC) (+ a tablespoon or two more is dough seems dry), ±60% hydration - [wholemeal - increase water to 380, ±65% hydration]
- 21g fresh yeast (or 10g dried)
- 2 tsp salt
- 10g sugar
- 30g olive oil
Method
- 1. Mix flour
- Put flour and salt in mixing bowl (or mixer bowl)
- 2. Mix liquids
- if using dried yeast
- add yeast and sugar to bowl (keep salt and yeast away from each other). Mix oil and water
- if using fresh yeast
- mix oil, water, sugar and yeast and allow to stand of 5-10 minutes.
- if using dried yeast
- 3. Make dough and knead
- if making by hand
- add liquids to flour and mix with handle of wooden spoon till it forms a dough.
- knead the dough by stretching and folding back over on itself. Continue for about 10 minutes (100 stretches?) till dough is smooth and elastic
- if making by mixer with dough hook
- start machine and add most of the water and allow to mix. scrape down side of bowl. Now mix slowly (Kenwood 1) again and add last of water. Dough should start to stick o bottom of bowl. If not, add a little more water. Mix slowly for 5 minutes. If dough completely wraps itself round dough hook reduce mixer speed and if that doesn't work ad a little more water. Increase sppe and mix for another couple of minutes
- if making by hand
- 4. Allow to prove
- Once kneaded put the dough into a clean bowl into which you've put a tsp of olive oil. Cover with clingfilm and leave for 30 minutes to rise - you want it to double in size, so give it more time if necessary.
- 5. Prepare tin
- butter the tin, then brush with oil. Finally dust with flour. This should stop the loaf from sticking in the tin.
- 6. Knockback and shape
- Once risen, tip out of bowl onto very lightly flour dusted work surface and punch the air out of it. Flatten to a rough rectangle and fold over two sides to form and isosceles trapezium (a triangle with the top cut off). Fold the top short side back over on itself a little way and push and stretch up with your knuckles. Repeat until you are left with a fat sausage. If it is too short for the tin, roll it to lengthen it to fit. Place in tin, sprinkle a little flour on top, and cover and leave to rise again.
- 7. Bake
- When the dough has had 15 minutes, preheat the oven to 170ºC. Once oven is hot and dough has reached nearly the top of tin place in oven. Don't let dough rise too far - the dough will rise more in the oven. Bake for 30 minutes. Remove from tin and allow to bake for another 5-10 minutes. Cool on a wire rack