Been a while…..Weekly Sandwich Loaf

Been a while.....Weekly Sandwich Loaf

I haven’t posted in quite some time, but there is rarely a day that goes by that I don’t check in here and marvel at the TFL creations.  I haven’t posted, as I was pretty much making the same bread every week, so not much to share.  At some point (early Covid lockdown) I decided to acquire a Pullman pan and work on my sandwich bread.  I’ve been making this loaf with small tweaks to the flour mix here and there, and just wanted to pop in, share, and say thanks….. without some of the wonderful breads I see posted here, I would not have achieved this kind of result.  My current loaf is my modified version of Maurizio’s Pain de Mie Sandwich Bread

Weekly Sandwich Loaf (9″ Pullman – USA Pans)

398g AP Flour (Central Milling ABC)

76g Whole Wheat (freshly milled, CM hard red spring)

49g Durum (freshly milled, Great Plains)

14g Rye (freshly milled, CM)

350g Water

21g Olive Oil

35g Honey

9g Salt

87g Active Starter (100% hydration)

(note, my scale died today, and I obviously can’t halve a double batch by eye….hence the lumpier loaf on the right that didn’t fill the pan.) 🙂

Keep on baking, TFL, your creations inspire me!  (…..going to try one of Benito’s multi-colored creations soon!)


Read More at: The Fresh Loaf

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