My Sandwich Bread
Posted On 7 June 2025
Started as something else, became my go-to recipe for a white-ish sandwich loaf.
My Sandwich Bread
A soft loaf, perfect for sandwiches or toast for breakfast.
Servings: 2 loaves
Equipment
- 1 Stand mixer (makes life easier)
- 2 One-Pound Loaf Pans (8½" x 4½")
- Parchment (optional)
Ingredients
- 7 grams yeast, instant or active
- 570 grams cool water, divided
- 10 grams white vinegar
- 800 grams bread flour (752g AP, 48g VWG) (see notes)
- 20 grams olive oil
- 14 grams fine sea salt
Instructions
- Divide the water into 480 grams and 90 grams
- Add the vinegar (10g) to the 90 grams of vinegar
- In the bowl of a stand mixer, add the yeast. Add the 480g of water. If using active (not instant) yeast, wait 10-15 minutes until yeast is bubbly. If using instant (not active) yeast, proceed to next step right away.
- Add about half the flour (eyeball it) and the salt (14g). Add the olive oil.
- Mix on low, adding the rest of the flour until all added. Add the remaining water/vinegar mixture a bit at a time to incorporate. Increase speed to medium-high and mix for 7-9 minutes until all mixed and passes windowpane test. Depending on humidity may need to add a bit more water or flour to get it all to come together.
- Let rest for 60-90 minutes or until doubled.
- Divide in half (should be ~710 grams each) and prepare two 1-pound loaf pans ((8½" x 4½") with oil and/or parchment slings.
- Flatten out each section of dough to about 8" wide and fold in half away from you. Roll into a log and pinch the ends under. Place in one of the prepared loaf pans and cover with oiled plastic wrap. Repeat with the other section of dough.
- Let rest until risen just at the rim of the pan or maybe a little above if your oven heats up fast. This will get some spring in the oven.
- Put a pan of water in the lower portion of the oven. Position rack above that to about the middle of the oven.
- Heat oven to 375℉ Convection or 400℉ Normal.
- Dust the top of the loaves with all-purpose flour or rice flour. Using a sharp knife, make 1-3 fairly deep slashes in the top.
- Bake for 30-35 minutes until browned and thermometer registers 190℉ in middle of loaf.
- Let cool slightly in loaf pans then remove to wire rack to cool completely.
Notes
- The vinegar doesn’t affect the flavor as much as it affects the texture. Also seems to last longer before getting mold, but maybe I’m just imagining that. I haven’t played with different types of vinegar (e.g. cider, wine, rice). Yet.
- May want to play with replacing up to 10% of the flour with white whole wheat flour. Will affect mix, rise, and baking time.
