Plan
The Softest Sandwich Bread

The Softest Sandwich Bread

Untried Food Language Source Watch it .gravy
bread
41 g butter
160 g water
62 g milk
2 g dry yeast
384 g bread flour
6 g salt

Dough

  1. 1. Set 41g butter out to raise to room tempurature
  2. 2. Combine 160g water, 62g milk, 2g dry yeast, 384g bread flour, and 6g salt in a bowl.
  3. 3. Mix until flour is fully incorporated — no kneading needed.
  4. 4. Cover and let rest 30 minutes.
  5. 5. Add room temp butter and mix it in — it's tricky at first but comes together fast.
  6. 6. Cover and let rest 30 minutes.
  7. 7. With a wet hand, stretch each of the 4 sides of the dough and fold them to the center.
  8. 8. Lift the dough and slap it back for about 15 seconds.
  9. 9. Cover and let rest 30 minutes.
  10. 10. Repeat the stretch and fold, then a gentle lift and slap — the dough will be much more elastic now.
  11. 11. Let the dough rise until it doubles in size, about 2 hours.

Shape

  1. 12. Sprinkle flour on the work surface and gently turn the dough out, keeping the bubbles intact.
  2. 13. Fold the dough in half, flatten into a rectangle, and shake off any excess flour.
  3. 14. Roll the dough up tightly.
  4. 15. Pinch the seam to seal it and seal the ends as well.
  5. 16. Line a loaf pan with baking paper and place the dough in it seam side down.
  6. 17. Cover with a towel and let rise for about 1 hour, until doubled.

Bake

  1. 18. Preheat oven to 430°F (220°C).
  2. 19. Score the top of the loaf with a sharp blade or knife.
  3. 20. Brush the top generously with water.
  4. 21. Cover with another loaf pan turned upside down.
  5. 22. Bake for 25 minutes, then remove the top pan.
  6. 23. Bake for 10 more minutes until golden.
  7. 24. Remove the bread from the pan and peel off the baking paper.
  8. 25. Cover with a towel and let cool completely.