by A.J. Coltrane
Many sandwich bread recipes call for butter, milk, and/or buttermilk. In theory this one is a little bit healthier, it uses extra virgin olive oil as the fat.
The formula:
| Ingredient | Measure | Baker’s % |
| AP Flour | 500g | |
| Water | 325g | 65 |
| Salt | 10g | 2 |
| Olive Oil | 20g | 4 |
| Instant Yeast | 1.5 tsp |
It’s basically the same formula as this recent focaccia. The only real difference is that it uses 65% hydration rather than 75%.
The mixture was kneaded for 8 minutes. A small amount of oil was added to coat the mixing bowl, then the dough was allowed to rest for two hours. From there it’s mostly the No Knead Bread recipe — place a 5 quart dutch oven into the real oven and preheat to 425F (No Knead bread is cooked at 450F). Turn the dough out into the dutch oven. Bake, covered for 20 minutes, uncover and cook for another 20 minutes. Cool on a wire rack.
Crusty but not too crusty. Chewy but not too chewy. It retains the sandwich ingredients without leaking or falling to pieces. A perfectly fine sandwich bread.
