Sandwich bread

Name: Sandwich bread
Yield: 2 loaves
Ingredients: 340 g bread flour; 204 g water; 3.4 g salt; 6.8 g sugar; 17 g oil; 1 g instant yeast

Serves 2

Serves 2

Directions

1Add all dry ingredients into a bowl and mix with a whisk.
2Add wet ingredients and mix with a rubber spatula.
3Dump dough on the counter and knead for 5 minutes.
4Oil a container, add dough, and cover for 30 minutes.
5Perform a series of four stretches and folds, rotating the bowl between each.
6Cover and let rest for 30 minutes.
7Divide dough in half.
8Shape each portion into a dough ball by pulling dough into itself to create tension, then pinching the seams shut.
9Lightly oil two containers, add dough balls, and refrigerate for 2 to 3 days.
10Remove dough from the fridge and rest on the counter for 30 minutes.
11Lightly flour both sides of the dough ball.
12Flatten dough into a rectangular oval shape.
13Fold the top half two-thirds of the way down and press with palm.
14Fold the bottom portion two-thirds of the way up and press with palm.
15Fold from top to bottom, pinching the dough to seal it, then roll to 12 inches in length.
16Dampen the smooth side of the dough with a wet towel and press into sesame seeds on a tray.
17Place dough on a floured cloth with a barrier between the loaves and cover for 1 hour.
18Place dough on parchment paper, score 4 times, and bake in a 475 degree oven covered for 12 minutes.
19Remove cover and bake for an additional 12 to 14 minutes.

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Serves 2

Serves 2

1Add all dry ingredients into a bowl and mix with a whisk.
2Add wet ingredients and mix with a rubber spatula.
3Dump dough on the counter and knead for 5 minutes.
4Oil a container, add dough, and cover for 30 minutes.
5Perform a series of four stretches and folds, rotating the bowl between each.
6Cover and let rest for 30 minutes.
7Divide dough in half.
8Shape each portion into a dough ball by pulling dough into itself to create tension, then pinching the seams shut.
9Lightly oil two containers, add dough balls, and refrigerate for 2 to 3 days.
10Remove dough from the fridge and rest on the counter for 30 minutes.
11Lightly flour both sides of the dough ball.
12Flatten dough into a rectangular oval shape.
13Fold the top half two-thirds of the way down and press with palm.
14Fold the bottom portion two-thirds of the way up and press with palm.
15Fold from top to bottom, pinching the dough to seal it, then roll to 12 inches in length.
16Dampen the smooth side of the dough with a wet towel and press into sesame seeds on a tray.
17Place dough on a floured cloth with a barrier between the loaves and cover for 1 hour.
18Place dough on parchment paper, score 4 times, and bake in a 475 degree oven covered for 12 minutes.
19Remove cover and bake for an additional 12 to 14 minutes.