Bread Flour and Rogue de Bordeaux Sandwich Bread With Sourdough Discard

My current favorite sandwich bread using Bread Flour, Rogue de Bordeaux flour, and sourdough discard. The recipe is easy:

600 grams flour total:

350 grams King Arthur bread flour (58% of the flour weight)

200 grams Rogue de Bordeaux flour (33%)

100 grams sourdough discard (50 grams flour (8% of the flour weight)/ 50 grams water)

370 grams room temperature water (with the water from the sourdough the total hydration is 70%)

12 grams extra-virgin olive oil (2% of flour weight)

12 grams kosher salt (2% of flour weight)

1 tsp instant (not rapid rise) yeast

Combine all ingredients in a mixer and mix on low speed for 8 minutes. Lightly spray a Pullman Pan and move the dough to the Pullman Pan, patting it down and spreading to the ends. Cover and let rise until the dough is 1″ from the top of the pan. Preheat oven to 350F.

Bake covered 30 minutes, then remove the cover and bake an additional 25 minutes. De-pan to a cooling rack.

1/3 of the flour by weight is the Rogue de Bordeaux. This seems to be a good ratio of whole wheat to regular bread flour. The bread has good structure. The Rogue de Bordeaux adds a lot of the flavor and cinnamon and baking spices. One neat thing is that it highlights different flavors in the sandwich depending upon the ingredients.

The Pullman Pan works well for the relatively extensible Rogue de Bordeaux. Using wet hands for all handling helps a lot.

Happy Baking

An Easy And Good 100% Einkorn Sandwich Loaf

I received a bag of Bluebird Grain Farms Organic Einkorn Flour as a gift during the holidays so I thought I’d try a 100% Einkorn flour sandwich loaf. I’ve baked with Einkorn before, though it’s been a while. In addition to “regular” flour and heirloom wheats I sometimes feel the need to try baking with spelt/ rye/ einkorn/ etc — I tend to rotate through many different types of flours, as well as the using whole wheat flours from the heirloom berries we’re grinding in the kitchen. Any and all of the non “regular” flours have more character and are more interesting than the processed white stuff.

The rise and oven spring weren’t quite what I’d hoped for, but that was to be expected since I didn’t mix in any other flours. The bread was still tasty and moist, I just had to make smaller than usual sandwiches.

The recipe: 400 grams Einkorn flour, 130 grams water, 130 grams milk (65% hydration not accounting for the milk solids), 8 grams honey (2%), 8 grams kosher salt (2%), 1.5 teaspoons instant (not rapid-rise) yeast.

Mix on low speed for 6 minutes. At this point the dough will be very sticky. Cover and let rest two hours. Move the dough to a lightly oiled loaf pan. (The dough was very manageable at this point and not very sticky at all so I gave it a few stretch and folds between my hands.) Preheat the oven to 375F. Cover the pan and let rise another 30 minutes. Slash the dough. Bake ~35-40 minutes or until 195F+ internally. Cool on a rack.

Other than the lack of oven spring/height it was a good result. I still have about a pound of Einkorn to use up — Next time I’ll try a 50/50 ratio with bread flour to see if it makes a more “proper” sandwich bread. I’ll probably also bump the total flour weight to 600 grams to more completely fill out the loaf pan. I may also try a longer rise in the pan.

Added bonus: Bluebird Grain Farms is pretty near to north Seattle, and it’s always a plus to support local farms.

(I’m not affiliated with or compensated by Bluebird in any way. It’s local farmers doing good stuff with ancient and heirloom grains.)

Happy baking

Easy Sandwich Bread With Fresh Milled Whole Wheat Attempt #3. And Leonti’s Flour Lab Yeasted Loaf

First up, the weeknight sandwich bread with whole wheat:

The recipe: 600 grams total flour — 200 grams whole wheat (the picture above utilizes freshly milled hard red winter wheat), 400 grams bread flour (King Arthur), 420 grams room temperature water (70% hydration),12 grams kosher salt (2% of total flour weight), 1.5 teaspoons instant yeast.

Place the whole wheat flour in the mixing bowl. Combine with all of the water and let rest and hydrate for 45 minutes – 1 hour.
Add the other ingredients to the bowl and mix on low speed for 8 minutes.
Cover and let rise for 1 hour.
Fold the dough so that it will fit into a 9″ x 5″ bread pan. I used a fair amount of surface tension, which may have helped the dough rise evenly.
Cover and let rise for two hours. At the 90-minute mark set the oven to 425F
Slash the dough down the center.
Bake for 10 minutes covered with another upside-down bread pan. Remove the cover and bake for another 35 minutes.

So it’s totally doable after work, assuming you get home at a reasonable time. All-up it’s about 4.5 – 5 hours and most of that is hands-off.

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