This week’s sandwich loaf steers back towards “normal”. It includes a bit of sourdough starter, caraway, and milk powder. The caraway is the most obvious flavor.
The recipe:
100 grams starter (50 grams water/ 50 grams bread flour).
450 grams bread flour (500 grams bread flour total including the starter.)
300 grams room temperature water. (70% hydration, the water amount is 350 grams total including the starter)
50 grams milk powder (10% bakers percentage)
15 grams olive oil (3%)
10 grams kosher salt (2%)
1-2 teaspoons crushed/ground caraway seed. I didn’t go too fine because I still wanted to see flecks of caraway.
1.5 tsp instant (not rapid rise) yeast.
Combine all ingredients. Mix until combined, about 1 minute at low speed. Cover and let rest 30 minutes. Mix for 8 minutes on low speed.
Oil / butter / Baker’s Joy the pullman pan. Move the dough to the pullman pan and spread the dough out to the sides of the pan. Cover and let rise until 1″ from the top of the pan. Bake at 350F covered for 30 minutes, then uncover and bake an additional 25 minutes.
The finished loaf had a lighter crust color this time, partly because I left out the usual honey. The crumb was spongy and moist with dark flecks of caraway — it worked really well as a sandwich loaf and I think it’ll make good toast if it lasts that long.
Overall the finished bread was simple, quick, and fairly interesting on a baking night where I wanted simple, quick, and easy. Perfect.
FlatbreadGarden 