Classic White Sandwich Loaf
Classic White Sandwich Loaf
Ingredients
- 550 g strong white bread flour
- 7 g instant yeast
- 10 g caster sugar
- 12 g fine sea salt
- 380 g water
- as needed olive oil, for the tin
Instructions
- 1
Add the strong white bread flour, instant yeast, caster sugar, and fine sea salt to a large bowl. Pour in the water and mix by hand or with a stand mixer until a shaggy dough is formed.
⏱️ 5 min
- 2
Knead the dough for 6–8 minutes until it is smooth and elastic. Cover the dough and let it rest for 10 minutes. Knead briefly again until the dough is supple and easy to handle.
⏱️ 20 min
- 3
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl and let the dough rest for 60–75 minutes, or until it has doubled in size.
⏱️ 75 min
- 4
Tip the dough onto a lightly floured surface. Gently press it into a rectangle. Fold the top third of the dough down, then fold the bottom third up. Roll the dough into a tight log, ensuring to create surface tension for a good bloom.
⏱️ 5 min
- 5
Place the shaped dough seam-side down into a greased 10 × 10 × 24 cm Pullman tin. Cover the tin and proof the dough for 45–60 minutes, until the dough crowns just above the rim of the tin.
⏱️ 60 min
- 6
Preheat your oven to 230°C (fan). Slash straight down the centre of the dough, about 1 cm deep.
⏱️ 5 min•🌡️ 230
- 7
Bake the loaf for 15 minutes at 230°C. Reduce the oven temperature to 180°C and bake for an additional 25–30 minutes, or until the loaf is deep golden and sounds hollow when tapped on the bottom.
⏱️ 40 min•🌡️ 180
- 8
Cool the loaf fully on a wire rack before slicing.
Kitchen Tools
Classic White Sandwich Loaf
- 550 g strong white bread flour
- 7 g instant yeast
- 10 g caster sugar
- 12 g fine sea salt
- 380 g water
- as needed olive oil, for the tin
Instructions
- 1
Add the strong white bread flour, instant yeast, caster sugar, and fine sea salt to a large bowl. Pour in the water and mix by hand or with a stand mixer until a shaggy dough is formed.
⏱️ 5 min - 2
Knead the dough for 6–8 minutes until it is smooth and elastic. Cover the dough and let it rest for 10 minutes. Knead briefly again until the dough is supple and easy to handle.
⏱️ 20 min - 3
Shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl and let the dough rest for 60–75 minutes, or until it has doubled in size.
⏱️ 75 min - 4
Tip the dough onto a lightly floured surface. Gently press it into a rectangle. Fold the top third of the dough down, then fold the bottom third up. Roll the dough into a tight log, ensuring to create surface tension for a good bloom.
⏱️ 5 min - 5
Place the shaped dough seam-side down into a greased 10 × 10 × 24 cm Pullman tin. Cover the tin and proof the dough for 45–60 minutes, until the dough crowns just above the rim of the tin.
⏱️ 60 min - 6
Preheat your oven to 230°C (fan). Slash straight down the centre of the dough, about 1 cm deep.
⏱️ 5 min•🌡️ 230 - 7
Bake the loaf for 15 minutes at 230°C. Reduce the oven temperature to 180°C and bake for an additional 25–30 minutes, or until the loaf is deep golden and sounds hollow when tapped on the bottom.
⏱️ 40 min•🌡️ 180 - 8
Cool the loaf fully on a wire rack before slicing.