Breads (Yeast) - Loaves
White Sandwich Bread
July 19, 2017
| Recipe by Bake with Paws
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White Sandwich Bread is a basic bread we eat a lot of. It may not get much attention as it can be found anywhere. However, a good quality white bread with no preservatives and additives is hard to find. This is the most flavourful, soft and fluffy sandwich bread I have made. I used the “Overnight Soft Bun Dough (16-hours poolish version) recipe” that I shared before. The original recipe is from Corner Cafe. This bread is delicious!
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Make White Sandwich Bread using Poolish Dough Method
Yields: 1 loaf (12x25x11cm pullman loaf pan)
INGREDIENTS:
Poolish Dough:
150g bread flour (I used Japan High Gluten Flour)
150g lukewarm water
0.5g (1/8 teaspoon) instant yeast
Main Dough:
250g bread flour (I used Japan High Gluten Flour)
100g cake flour or plain flour
15g milk powder
50g caster sugar
6g (1 1/4 teaspoons) salt
5g (1 1/4 teaspoons) instant yeast
1 egg, lightly beaten
75g (approx.) lukewarm water, adjust as necessary
50g butter, cut into small cubes
Utensil:
Loaf Pan (12x25x11cm)
METHOD:
- For Poolish Dough:
- Mix all ingredients in a mixing bowl together until incorporated. Cover with cling film and let it prove for about 60 minutes in a warm place, then place into the refrigerator to chill for at least 16 hours. It should be bubbly at this stage. 30 minutes before using, take out the polish from refrigerator to return to room temperature.
- Kneading Main Dough:
- Put all ingredients (except butter) in a bowl of stand mixer and knead till the dough come together.
- Add in butter and knead until achieve window pane stage (the dough at this stage should be able to pull and stretched into membrane).
- 1st Proofing:
- Form the dough into a round ball and let it rise in a warm place for 60 minutes or until double in size in a large greased bowl, covered with cling film or kitchen towel.
- Shaping:
- Punch down the dough to release the air. Transfer the dough to a clean floured surface then divide into 3 equal portions. Roll out each dough with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place all 3 dough in a 12x25x11cm pullman loaf pan lining with non-stick baking sheet.
- Final Proofing:
- Let it proof in a warm place for about 45 - 60 minutes or until the dough reaches 0.5cm - 1 cm below the height of the pan (still be able to slide on the lid).
- Baking:
- Cover the pan with lid.
- Bake in a preheated 190 C oven for about 30 - 40 minutes.
- Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.
GENERAL NOTES:
KNEADING TIME
For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.
OVER KNEADING
Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.
FLOUR
The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.
HYDRATION
The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.
PROOFING
Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:
If you are unable to judge by just looking at the dough, you can do the finger poke test:
- First Proofing:
- Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
- If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
- If it bounces back just a little, then the dough is ready to be punched down and shaping.
- Second Proofing:
- Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
- If the indentation stays and it doesn’t bounce back, it means it has been over proved.
- If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
- There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.
If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.
BAKING
Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
Breads (Yeast) - Loaves,
This bread is the BEST and my "go to" for white bread. I do the poolish at night and make the rest in my bread machine in the morning, adding the poolish after the wet ingredients. I end up with a loaf in the shape most useful to me with a crust and chew more reminiscent of an artisan loaf than a white bread, all with the convenience of the bread machine. Love it - thanks so much for posting it. Susan
ReplyDeleteHi Susan,
ReplyDeleteThank you for trying this recipe. I am glad that you like it too. It is great to know that it works with bread maker too.
Happy baking:)
Hi sister can you share recipe sandwich bread with Sourdough thank you very much sister
ReplyDeleteHi, thanks for asking.
DeleteI have several soft sourdough recipes in my blog. Please search under categories at the side bar.
Or you can try this one:
https://www.bakewithpaws.com/2019/05/soft-sourdough-bread-with-yudane-method.html
Cheers :)
Ok thanks you sister
ReplyDeleteMy pleasure and happy baking :)
DeleteHi Yeanley,
ReplyDeleteI'm interested in the poolish and breadmaker combi. I was wondering if she followed your recipe all the way or the breadmaker's white bread recipe. Any ideas? Pls advise. TQ. Fr Petra
Hi Petra,
DeleteThanks for reading this recipe. I think she followed this recipe according to what Susan written.
Cheers :)
Will try. Kamsahamida!
DeleteI did it and it worked! Bread was soft and sweet. I love the crust too, soft on top and crispy on the sides. Thank you so much!
ReplyDeleteHi, thanks for trying this recipe and sharing with me the feedback. I am glad that it turned out well and you like it.
DeleteAgain, thanks for your kind feedback.
Cheers and stay safe :)
Hi Yeanley, I was wondering if you have a recipe for bread using fruit pulp and bread machine. Thanks so much! I love your recipes!
ReplyDeleteHi, thanks for asking me. Unfortunately, I do not have any recipe using fruit pulp. But, I have recipe using orange juice. This recipe can be used for bread machine too.
Deletehttps://www.bakewithpaws.com/2020/06/orange-cranberry-soft-bread.html
Cheers :)
Thanks Yeanley, you are ever so kind and helpful.
DeletePetra
You are most welcome, Petra. Thanks for visiting my blog :)
DeleteHi, what is the objective for using plain flour /cake flour in the the main dough? i notice that you do that quite a lot.
ReplyDeleteHi, Thanks for reading this post. Actually, I adapted this recipe online some years back. I only used in this recipe and Overnight Soft Bun Dough (16-hour poolish version) which is the same recipe.
DeleteI guess it is because of lower protein flour produces less gluten and make the texture less chewy and elastic texture.
Cheers :)
Thanks so much for replying. Haha, I guess I happen to read that 2 posts of yours. And I thought to myself as in when cake flour is added, it usually compromise the gluten developed with the bread four. I can only imagine that it is a mouth feel that one is looking for.
DeleteHaha! No worry. You can use all bread flour if you prefer slightly chewy texture.
DeleteCheers :)
Hi thank you for the all the great recipes 😘 I was wondering hom many hours can leave the poolish in the fridge the recipe says at least 16 hours is OK to leave it more than 24 hours ?
ReplyDeleteHi, you are most welcome.. Thank you for visiting Bake with Paws. To be honest, many years I didn't use this recipe as this was the old recipe I followed when I started baking bread.
DeleteI have not tried 24 hours before. I guess should be working too. This recipe is good. However, I have another easy recipe that you may like to try, Easy Shokupan.
https://www.bakewithpaws.com/2022/03/easy-shokupan.html
Cheers :)
Thank you 😘😘
DeleteYou are most welcome :)
Delete