BLT Sandwich Bread

Ingredients


350 g	warm water
3 g	instant yeast
530 g	bread flour
12 g	sugar
125 g	ripe poolish or sourdough starter
11 g	salt
20 g	olive oil

1. Combine 350g warm water, 3g instant yeast, 530g bread flour, 12g sugar, 125g ripe poolish or sourdough starter, and 11g salt in the bowl of a stand mixer with dough hook attachment and mix on low for 3 min until combined.
2. Increase to high and continue to mix for another 6 min. See video @5:11 for instructions to mix by hand.
3. Flip into a bowl and allow to rise at room temp.
4. 30 minutes into that rise, give dough a strength-building fold.
5. Cover again and allow to continue to rise.
6. 30 minutes later or 1 hour total into rising, repeat strength-building fold.
7. Replace lid, and allow to continue to rise for final hour.
8. Prepare 1.5lb/10"x5.5"x3" loaf pan by liberally oiling bottom and sides with 20g olive oil.
9. Flip dough onto a floured work surface.
10. De-gas with fingertips. Shape loaf as shown @8:04.
11. Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour.
12. Diagonally score 4-5 times.
13. Bake in preheated 425F/218C oven for 40-45 min.

by Brian Lagerstrom · video^[2]

	350 g	warm water
	3 g	instant yeast
	530 g	bread flour
	12 g	sugar
	125 g	ripe poolish or sourdough starter
	11 g	salt
	20 g	olive oil

1. Combine 350g warm water, 3g instant yeast, 530g bread flour, 12g sugar, 125g ripe poolish or sourdough starter, and 11g salt in the bowl of a stand mixer with dough hook attachment and mix on low for 3 min until combined.
2. Increase to high and continue to mix for another 6 min. See video @5:11 for instructions to mix by hand.
3. Flip into a bowl and allow to rise at room temp.
4. 30 minutes into that rise, give dough a strength-building fold.
5. Cover again and allow to continue to rise.
6. 30 minutes later or 1 hour total into rising, repeat strength-building fold.
7. Replace lid, and allow to continue to rise for final hour.
8. Prepare 1.5lb/10"x5.5"x3" loaf pan by liberally oiling bottom and sides with 20g olive oil.
9. Flip dough onto a floured work surface.
10. De-gas with fingertips. Shape loaf as shown @8:04.
11. Transfer to prepared loaf pan seam side down, cover, and allow to rise at room temp for 1 hour.
12. Diagonally score 4-5 times.
13. Bake in preheated 425F/218C oven for 40-45 min.