I created this recipe with three main goals in mind, and I'm delighted to say that I've achieved all three.
- Mild flavor: This bread is not very sour, despite its natural leavening/fermentation, and thus works well for a wide variety of purposes (my kids and I love using it for PB&J). This is largely due (I believe) to the introduction of fats and sugar early on. The fats coat the flour, slowing the lactic acid-producing bacteria, and making up for that by feeding the yeast some sugar up front.
- Fast turnaround time: Unlike other sourdough recipes, you can make your dough and bake it all in the same day (provided you feed your starter the night before).
- Functional sandwich bread: Unlike traditional, crusty sourdough, this loaf is tender, soft, and flexible. It's a super versatile sandwich bread, and maintains its freshness/moisture longer than most home-baked bread.
And on top of this, it's super easy and doesn't take much time where you're actually involved. Score!
Makes enough dough for two full Pullman loaves.
- 800g flour
- 50g all-purpose flour (for tangzhong)
- 450g bread flour
- 300g of "baker's choice" alternate flours
- My current favorite mix:
- 100g mixed whole grains
- 150g 00 flour (italian pizza flour)
- 50g alternate plant starch (i'm using 1:1 gluten free flour)
- Alternatively, you can just use another 300g of bread flour instead
- My current favorite mix:
- 150g water (for tangzong)
- 200g water (or mixture of water and milk)
- 200g mature starter
- 90g sugars (I like to do 1/3 honey and 2/3 brown sugar)
- 20g kosher salt
- 2 eggs
- Some kind of sprayable cooking oil
- A decently-sized mixing bowl
- A proofing container (you might just end up using the bowl). I use this. (But be forewarned, they sell the lid separately!)
- Cling wrap (if your proofing container doesn't have a lid. A plate might work just as well)
- Loaf pans (personally, I think this recipe works best with pullman pans. I use these
- A decent rubber/silicone spatula for mixing.
- Optional (but preferable): A mixer
- Optional: A small, 2-cup glass liquid-measuring cup (like a Pyrex). This isn't necessary, but it helpful for the first step.
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Make the tangzhong (50g of bread flour and the 150g water): The easiest method I've found for this is to whisk the flour and water together in a 2-cup glass measuring cup or a small bowl, then alternate microwaving and whisking. My microwave times (in seconds) usually end up going 25, 15, 10, 10. You'll know you're done when the the mixture is the consistency of mashed potatoes. (If you can, make this a couple hours before and let it cool, covered with cling film. If you can't, that's fine too.)
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In a large bowl or the bowl of stand mixer, combine the water, eggs, starter, sugar/honey, salt, 00 flour, and whole grain. Mix until thoroughly combined.
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Add tangzhong and bread flour, and run mixer until dough has pulled away from sides, and formed a smooth, tight ball.
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Spray the inside of your proofing container lightly with cooking oil and transfer the dough into it. Put on the lid, and move the container to your proofing spot.
- If you have an oven with an incandescent oven light, I recommend just turning on the light and putting the proofing container in there. The light will provide the perfect amount of heat to proof your dough. (Or if you're in Arizona and it's any season other than winter, just put it in your garage.)
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Every 30 minutes, for 2 hours, do a stretch&fold* (Total of 4 times)
- 30 minutes is when I come back and check. If the dough hasnt relaxed, I wait until it has before doing another.
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After the fourth stretch&fold, leave the dough alone for anywhere between 2 and 4 hours. When the dough has at least doubled in size, you're ready for the next step.
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Turn the dough out onto a smooth, un-floured surface like a cutting board or a smooth countertop. Divide dough in two.
- Sometimes I make one 750g sandwich/pullman loaf, and divide the remaining dough into hoagie/sub rolls.
- Lately I've been making two 750g loaves, and making one small dinner roll that I give to my wife. ❤️
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Pre-shape** the loaves and let them rest for 20 minutes.
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Lightly flour your work surface, shape your loaves***, and put them into loaf pans (Pullman pans are highly recommended for this).
- NOTE: It's ok to press on them a little bit go get them to fill out the bottom of the pan. They're not soufflés!
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Put them back in your proofing spot. (At this point, I like to put a small pan of hot water in the oven, just to help keep things steamy and extra warm in the oven.) Once the loaves have risen to fill 80% or more of the pans, you're ready to bake. (I often like to let them get almost to the top. That way, when I bake them with the pullman pan lids on, the dough expands into the corners during the bake and I get a really angular loaf.)
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Preheat oven to 350F, and use convection mode if your oven has it.
- I like to make a simple egg wash of egg yolk and milk, and brush it over the top of the loaves right before putting them in.
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Bake at 350F for 40 minutes. Internal temp of bread should be between 200F and 210F when you take it out.
- If a portion of your dough are hoagies or some other type of bloomer (i.e. not in a loaf pan), youll need to take them out earlier. The internal temp above is a good target.
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Turn out loaves onto a cooling rack and wait at least an hour before cutting into them.
Try to make your flour mix be mostly (or all) bread flour so you maintain the flexibility and chew, but feel free to play with the mix a bit.
- For best results, harvest your starter at the top of its "bloom," so to speak; that is, after a full (or double) feeding****, waiting till the starter has climbed the furthest up the jar that it is going to. (I usually havest it right after it's reached that peak and has just begun to slide back down.)
* "stretch&fold" is my shorthand for the following process: Get your hands wet, grab your dough from the middle on opposite sides, and lift it up. The dough will stretch downward. Once it's stretched a bit, set it back down and slowly and let it sort of fold over onto itself as you do. Rotate the bowl 90 degrees, and do the same thing again. Done. If you'd like to read more on this specific folding technique, search the internet for: "coil fold"
** The pre-shaping method I've had most success with: https://youtu.be/8FaKxYM8TRo?t=616
*** This method is fairly easy: https://youtu.be/859Wn3RIJrI but I like this one more: https://youtu.be/H2L3_repn-I?t=483
**** A "full feeding" is when you feed your starter by combing equal parts (by weight) starter, water, and flour (a 1:1:1 ratio). A "double feeding" is when the ratio of starter, water, and flour is 1:2:2, respectively.