SEMI-WHOLEMEAL SANDWICH BREAD WITH SOURDOUGH
Sandwich bread or pan carré is a soft leavened product, ideal for breakfast or snacks for the whole family: fill it with sweet jam in the morning or with cold cuts and cheese for a great snack.
I received the molds that the ChefMade company sent me and I immediately wanted to try the one for sandwich bread, but also for other leavened products such as panbauletto, panbrioche, etc.
This preparation is great because it is neutral, it goes perfectly with a nice spread of Nutella or savory with arugula and cooked ham! Then I broke it with Type 2 dehulled soft wheat flour, making it perfect for the whole family.
Want to make your own sourdough at home? here’s how —> HOMEMADE SOURDOUGH
Don’t worry, I’ll leave you the link for each preparation and also where to buy these molds in the TOOLS section below, just scroll through the recipe 🙂
“Don’t know which stand mixer to choose? here you can find a useful guide—>
STAND MIXER, WHICH TO CHOOSEE?”
EMIMETTOAIFORNELLI recommends:
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Preparation time: 1 Hour
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For the 450 g mold
- 10.6 oz all-purpose flour
- 3.5 oz type 2 flour
- 4.7 tbsp sunflower oil
- 1 cup water
- 2.8 oz sourdough ((already refreshed))
- 1 tsp salt
Tools
For the recipe, I recommend these ideal tools for a successful result
- Pullman loaf pan for pan carré
- Stand Mixer
Steps
First, you need to refresh your sourdough and WAIT FOR THE DOUBLING TIMES.
I usually start preparations in the late afternoon so that the dough can rest overnight, adjust when to refresh your sourdough.
(For example: I take it out of the fridge around 2 PM, let it sit at room temperature for an hour, refresh it and in 3 hours it doubles, so by 6 PM I start the preparation.)
For any doubt, write to me here, on INSTAGRAM wherever you want 🙂
In a stand mixer pour the refreshed and doubled sourdough and water, let it dissolve well with a hook at low speed.
Want to make your own sourdough at home? here’s how —> HOMEMADE SOURDOUGH
Then slowly pour all the ingredients except the salt.
Let the mixer work until the dough is well kneaded.
Let it rest for 30 minutes and add the salt.
Let it incorporate well and rest again for another 30 minutes.
Transfer the dough onto a work surface and make a couple of reinforcement folds, just to give our dough some strength, remembering that it contains a part of flour with low gluten.
A gentle rolling and back into the bowl.
“Don’t know which stand mixer to choose? here you can find a useful guide—>
STAND MIXER, WHICH TO CHOOSE?”
Let it sit for 1 hour at room temperature and then in the refrigerator for 12 hours (I let it sleep overnight)
If you don’t know what reinforcement folds and rolling are, go see my highlighted stories on my profile –> INSTAGRAM
In the morning, take it out of the refrigerator and give it a couple of hours to acclimatize.
On a work surface, shape it into a log and place it in the mold.
When it reaches 2 inches from the edge, it’s time to bake.
While doing this operation, leave the dough with the mold in the refrigerator.
In your oven, place the rack at the bottom, a saucepan with water (to create steam), and set it to the maximum. When the water boils, it’s time to bake.
Lower the temperature to 392°F and let it bake for 20 minutes, remove the water pot, and bake for another 20 minutes.
Let it cool well before removing from the mold and then let it dry well before sealing it in a bag.
The SEMI-WHOLEMEAL SANDWICH BREAD WITH SOURDOUGH is ready to be enjoyed and remains soft for a long time.
Storage
Store it in a bread bag.
If you want, you can slice it and freeze it
