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Sandwich Sourdough loaf

loaf configuration sourdough

some bakers may find the sourdough "boule" shape impractical for sandwich making, or that forming/shaping/bench rest take too much time. This recipe produces a sandwich loaf of uniform dimension in a standard loaf pan and requires no forming or shaping. it is perfect for pre-made sandwiches for lunch at work, or for school lunches.

as this bread is baked in a pan at lower hydration it sacrifices some rise.
it may also sacrifice deeper colouration.

Recipe:

for a 500g loaf, produce

  • 200g leaven
  • 300g white flour
  • 65% hydration based on water discount from the leaven.
  • 1.2% salt.

Leaven and autolyse

Form the leaven the night before the bake. 8 hours later, the morning of the bake, incorporate the leaven, flour and remaining water and mix to combine. Allow to rest for 30 minutes covered.

Form the gluten

We will not be in attendance for regular stretch and folds, as such you will need to dedicate 15-20 minutes for a legitimate knead of this dough to develop proper initial gluten structure and ensure a successful rise. Incorporate the salt at this time and work into the dough. once completed, loosely form the dough into a rectangular shape and place in an oiled loaf pan.

The all-rise

The loaf will complete any and all rising in the pan. as such it is important you select a reputable nonstick pan. The rise will take 8-12 hours total depending on the weather, so its convenient to leave this bread wrapped in a plastic bag for the day while at work or school.

loaf configuration sourdough, covered

Baking

After 8 hours this loaf should appear a giant puddle, but dont worry. score the loaf along the top and Bake at 400f/200c for 45 minutes. Do not exceed 450, as this is the limit at which most non-stick applications begin to chemically degrade into foods. The loaf will rise and pull away from the sides of the pan as it bakes.

loaf configuration sourdough, covered

Troubleshooting

  • Loaf doesnt rise to crest the pan

    since loaf pans dont appear to be metric/ISO, you may need to increase the amount of dough you use.

  • Loaf cracks off-center along the side

    You must score the loaf 1-2 cm down the center to encourage proper rise.

  • Rise is paltry

    Dry climates may require spraying the top of the loaf or oven walls with water. this will also improve colouration.