sandwich loaf

Apple and Oats Sourdough Sandwich Loaf

250 g strong bread flour (or high extraction flour/T85)

g wholegrain flour (can replace this with all-purpose or bread flour)

sourdough starter (levain)

water

oats

water oats

apples

butter

salt

extra oats to garnish the top

Kids can help with this super-simple bread recipe. Use whichever flour you like, granary, wholemeal or white

Bread in four easy steps

granary, strong wholewheat flour

sachet fast-action dried yeast

olive oil

tbsp clear honey

Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.

Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.

Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.

Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

Make sandwich bread with the same ingredients used to make artisan sourdough bread: flour, water, and salt! This sandwich loaf uses the same recipe and initial process as my Simple Sourdough recipe, but is shaped differently and proofed in a bread or Pullman pan. Toppings are optional and completely your preference!Recipe modifications:This sourdough sandwich bread recipe makes two 9&quot; loaves. Here are some adjustments you can make if you want more, less, or larger loaves:• If you only have one 9&quot; pan, simply cut the recipe in half, or shape the remaining dough into a boule or batard and place into a banneton• If you have one 13&quot; pan, use these measurements: 550g AP flour + 60g WW flour + 458g water + 13g salt + 122g leaven• If you&#039;d like more than two loaves, multiply the recipe by 1.5 or 2, depending on how many pans you haveWithout further ado, let&#039;s get started!

Authentic Sourdough Sandwich Bread

830 g all purpose flour (or bread flour)

whole-wheat flour

184 g leaven

Before bedtime, build your leaven. Weigh 100 grams of lukewarm water in a mason jar and add 50 grams of your healthy, active starter, which you fed this morning (8-12 hours ago). Don&#039;t use freshly fed starter, it is not mature enough. 

Swirl the jar to incorporate the starter. Add 50 grams whole wheat flour and 50 grams white flour (all-purpose or bread flour). Stir with a butter knife or spatula until mixed well. Make sure no dry flour remains.

Place the lid lightly on the jar – don&#039;t screw it on! – and leave on the counter to ferment overnight.

Day One: Leaven Day

Place your mixing bowl on the scale and weigh 640g of the water (save 50g) and 184g of your leaven. Using your hand, incorporate the leaven a bit by squeezing it through your fingers. Use the rest of your leaven in discard recipes, or simply throw away.

Add both flours and mix together with your hand. Mix until you don&#039;t see any more dry flour in the bowl. The dough will become sticky, so it&#039;s useful to keep one hand clean. Dunk your clean hand in water, and remove the sticky dough from your other hand. Then dip your dough spatula in water and scrape the edges of the bowl, making it as clean as possible.

Cover the bowl with a clean kitchen towel or plastic and let the dough rest for 30 minutes. This is called the autolyse, which allows the flours to absorb the water, activating the enzymes which begins the gluten development. This step is critical and cannot be rushed.

After the autolyse, sprinkle the salt over the dough and then add the remaining 50g of water. Poke your fingers into the dough to press some salt deep inside, then fold over itself about a dozen times or so to incorporate the salt. Cover the bowl again; the bulk fermentation has begun. Set your timer for 30 minutes.

The bulk fermentation takes four hours. During the first two hours of the bulk fermentation, the dough must be folded four times, or every 30 minutes. This is similar to kneading but is much more gentle to preserve the natural gases that become captured in the dough, and is much easier on the baker.

To fold the dough, first imagine your bowl as a compass: the edge furthest from you is north, the right edge is east, the closest edge to you is south, and the left edge is west. Dip your hand in water and reach under the dough at the east point. Grabbing it gently but firmly, pull the dough out to the east and then fold it over itself toward the west. Rotate the bowl a quarter-turn, and repeat. Do this for each &quot;corner&quot; of your compass, then cover with a kitchen towel. These are called stretch-and-folds.

Set your timer for 30 minutes, and repeat the process three more times.

Your dough now gets to rest, covered and untouched, for 1 1/2 – 2 hours. During this time, flavor and strength is developed, so don&#039;t rush this step.

After the bulk fermentation, pull all the dough onto a floured work surface using a dough spatula. With your bench knife, cut the dough into two even pieces.

The pieces now need to be pre-shaped. Working with one piece at a time pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Then grab the north side and fold it up toward the south, then roll the dough loosely toward the south and let rest on its seam. Do the same for the remaining piece, then lightly dust both with flour and cover with a kitchen towel. This prevents a skin from forming on the outside of the dough. Let rest for 30 minutes. This is called the bench rest.

For the final shaping, care must be taken not to deflate the dough. Gently rub off any excess flour – the top of the dough will become the inside of the loaf, so you don&#039;t want any extra flour inside. First, gently pull out on the corners to make a very rough rectangle of dough. Just as in the pre-shaping, pull the west side of the dough out and fold it toward the east. Then pull the east side out and fold it over and toward the west. Stretch the north side up and fold down toward the south, then roll the dough down like you&#039;re rolling a yoga mat. You will hear and feel gas bubbles popping; this is okay. Repeat for the remaining piece.

Lightly grease each bread pan with olive oil or butter, and place each dough roll into the pans. Now begins the final rise. Cover with plastic or place in a grocery bag, and put both pans into the refrigerator overnight. This is called cold-proofing. The plastic is used to prevent fridge odors from absorbing into the dough. The dough will continue to ferment slowly. You can leave your dough in the fridge for up to 48 hours, but I recommend baking around 18 hours if possible.

Day Two: Mix Day

In the morning, create a steam tray. Place two or three old kitchen towels in a cookie sheet and soak them under the faucet, filling the pan about halfway up with water. Place your steam tray on the lowermost rack of the oven and preheat at 400*F for at least 30 minutes. KEEP AN EYE ON THE LEVEL OF WATER IN YOUR STEAM TRAY. If the water boils dry, your towels will burn. To add more water, use hot tap water and pour from a watering can or a large pitcher.

When your oven is preheated and steamed, pull the bread from the refrigerator and remove the plastic. Brush the tops with egg white if you&#039;d like a softer, dark brown crust. Add poppy seeds, rolled oats, or any other toppings on the egg wash if desired. Place bread pans in oven and bake uncovered with steam for 20 minutes.

After 20 minutes, carefully remove the steam tray and vent the oven. Rotate your bread pans 180*, then bake 30-35 minutes more.

Remove the bread from their pans by tipping upside down, then place loaf directly on oven rack and bake for 5 minutes more.

Remove and allow to cool for at least two hours. Slice and enjoy!

Day Three: Bake Day

Sandwich Loaf

(375 ml) cooked chicken, diced

(125 ml) mayonnaise

(15 ml) lemon juice

Salt and pepper

eggs

(60 ml) mayonnaise

(375 ml) ground ham

bread

(310 ml) cheese spread,

In a bowl, combine all the ingredients until creamy. Season with salt and pepper. Cover and refrigerate.

Chicken Salad

In a large bowl, mash the eggs with a fork. Add the mayonnaise and combine while crushing until creamy. Season with salt and pepper. Cover and refrigerate.

Egg Salad

In a bowl, combine all the ingredients. Season with pepper. Cover and refrigerate.

Ham Salad

Spread half of the chicken salad on the first slice of bread. Cover with a second slice of bread. Spread half of the egg salad and cover with a slice of bread. Continue with half the ham salad. Repeat with the remaining bread and salads to obtain six layers. Finish with a slice of bread. Press lightly.

With a bread knife, gently remove the crusts to neatly square off the sandwich. Cover with a layer of cheese spread. Cover with plastic wrap without touching the cheese (use toothpicks, if needed). Refrigerate for at least 2 hours. Garnish with basil leaves and pink peppercorns or to your taste.

Assembly

Quoi?? Du cheezwhiz? Que non ! Mélange fromage à la crème et crème 15%, c’est incontournable pour le succès de ce pain sandwich. Par ailleurs, les œufs, poulet et jambon manquent d’assaisonnement.

Le pain tranché en long je l’ai trouvé chez Super C...ils ont le pain rose et le blanc.
Joyeux Noël

Chez nous c'st une rangée de mélange au poulet ,noix de grenoble et olive verte, une rangée d'oeuf avec cornichon sucré,une rangée d'asperge essorée et pilée et une rangée de crevettes.Toujours avec de la mayo et du fromage à la crème avec un peu de yogourt comme crémage.Délicieux!

Anne Marie C et aussi a tous  le pain peux se remplacer par celui de Provigo le choix du Président enveloppé en paquet de 5 tranches il reste seulement au blé entier

J'ai trouvé le pain chez Pasquier a Saint-Jean-sur-Richelieu

Pour recouvrir le pain sandwich, j'utilise du fromage en crème Philadelphia à la ciboulette mélangée de fromage Boursin à l'ail et fines herbes.  Délicieux!!!

Je cherche des pains sandwich mais on dit que la compagnie Weston n'en font plus c'est discontinue! Que prenez vous pour remplacer? Connaissez-vous des boulangerie qui font des pains tranchés sur le long?

Est-ce que sa fait bien si j,utilise de la dinde au lieu du poulet

À Anne-Marie C. : J'en ai vu chez Provigo (Gatineau)

Je souhaite refaire le pain sandwich mais apres plusieurs tentatives metro, iga, boulangerie, on me repond que la cie gadoua et pom n'en font plus! Est ce que quelqu'un en a trouvé sur des etageres d'epiceries ?

A classic French bread loaf with a tight crumb. Ideal for sandwiches, toast,  and melba toast because the bread is easily cut into thin slices.

Pain de Mie

(500 grams) unbleached all-purpose flour

(7 grams) instant dry yeast ((I use SAF brand))

sugar

table salt

milk,

water,

unsalted or salted butter, softened

Put the flour, yeast, sugar, and salt into the bowl of a stand mixer and whisk to combine. Attach the dough hook, pour in the milk, and add 2 tablespoons of the water.

Mix on low speed until the dough comes together, about 1 minute. This initial dough should cohere and be a bit sticky. Scrape the mixer bowl and test the dough with a fingertip. If the dough seems dry, mix in droplets more of water.

Knead on medium speed for 3 to 5 minutes, until the dough is smooth, soft, and only slightly tacky. Adjust its texture with a pinch more flour or a bit more water if necessary.

Add 1 tablespoon of the softened room temperature butter and knead on low, then medium speed, until it is completely incorporated and the dough is smooth. At first you may see dabs of butter flung onto the side of the bowl, but continued mixing will bring them back into the dough. Stop to scrape the bowl as needed.

Knead in the remaining butter in 1 tablespoon amounts, making sure each addition is completely incorporated into the dough before adding the next. Continue kneading for 2 to 3 minutes more on medium speed until the dough is smooth, elastic, but still soft and only slightly tacky.

Transfer the dough onto a smooth, unfloured surface. Knead it briefly to check its texture. If it sticks to your hands, work in just a tad more flour.

Wash and dry the mixing bowl and spritz it with cooking spray. Shape the dough into a ball and put it into the bowl. Cover tightly with plastic wrap and let the dough rise at room temperature until doubled in volume, about 1 to 2 hours, depending on the temperature of your kitchen. Test by pressing a floured fingertip about a half-inch into the dough. The depression should remain when you withdraw your finger.

Meanwhile, butter your baking pan—a  12 x 4 x 4-inch or a 13 x 4 x 4- inch Pullman loaf pan, and coat the underside of the lid lightly with cooking spray. Turn the risen dough onto your work surface and pat it out into a rectangle measuring the length of your pan and about 6 inches wide.

With a long side of the rectangle facing you, fold the top half of the dough down towards you so that the two long edges meet. Press firmly to seal. Rotate the dough up and away from you so that the seal is on top and press the edge of your palm down the length of the dough to form a trench. Fold the top half of the dough down towards you and press the long edges firmly to seal.

Turn the dough seam side down and place it into the prepared pan. Using your knuckles, pat the dough out flat to fill the corners. If the dough resists at all, cover the pan for 10 minutes with a towel to relax the dough and repeat the action. The pan will be about one-third full.

Drape the pan loosely with a kitchen towel and let the dough rise again until the center of the loaf is about 1/2-inch below the rim of the pan, about 1 hour. A half hour or so before the dough is ready to bake, adjust an oven rack to the lower third position and preheat the oven to 425 degrees F.

When the dough is ready to bake, remove the kitchen towel and slide the top of the Pullman pan in place to cover it completely. Place the pan in the oven and bake for 45 minutes.

Take the pan out of the oven with oven mitts. Carefully and slowly slide the lid off the pan. The loaf will have a completely flat top and be a beautiful deep brown color. Unmold the bread and let it cool completely on a wire rack.

When completely cool wrap the loaf in a plastic bag and let it stand at room temperature overnight before slicing and eating.

Variation: Rather than bake the loaf in a Pullman pan, you can bake the dough in a standard buttered 9 x 5 x 3-inch bread pan. Pat the risen dough into a 9-inch long and 6-inch wide rectangle. Shape as described above and place into the pan seam side down. No need to knuckle it in flat. Simply cover the pan with another pan the same size to give the bread space to rise. When the bread has domed up about 1- inch above the rim of the pan, it’s ready to bake. This rise may take an hour or more, depending on the room temperature. To bake, adjust an oven rack to the lower third position and preheat the oven to 375 degrees F about a half hour before the bread has completed its rise. Uncover the loaf, put the pan in the oven, and bake for 40 to 45 minutes, until well-browned and an instant-read thermometer inserted into the center of the loaf reads 200 degrees F or a bit higher. Remove the bread from its pan, set it on a cooling rack, and cool completely. Wrap in plastic when completely cool.

Storage:This bread keeps, well-wrapped, for a few days at room temperature, and it’s great for sandwiches and canapés. It freezes beautifully for up to 2 months. Thaw in its wrapping, then unwrap and slice.

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