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| Semi-Sourdough Sandwich Loaf YaDa Chef |
Makes 1 loaf
2 1/4 - 3 1/4 cups/281g-406g flour - we used all-purpose
1 tablespoons/9g active dry yeast
1/2 cup/125ml sourdough starter
1/ cup plus 1 tablespoons/265ml warm tap water
1 teaspoon/5g salt
1 tablespoons/12g sugar
2 tablespoons/30ml oil - we used grapeseed oil canola is fine
oil for spritzing
In a large mixing bowl (of a food mixer), place 1 cup of flour, yeast, starter, sugar, salt and oil. Add warm water all at once. Mix on medium speed with a dough hook (you can start with a paddle then move to a dough hook later on - we didn’t want to have to wash anything extra) for about 2 minutes. Add 1 cup more of the flour. Mix on a medium to high speed (depending on your mixer) for 1 minute. Slowly add remaining flour. While mixing, add your flour until your dough is just sticky but not too much. It will want to stick to the sides of the bowl but come off easily. When all your flour is combined, on a medium mixing speed mix (this is your kneading) mix/knead your dough for 6 minutes. Generously grease a loaf pan (we used a glass one). Remove the dough from the bowl to an oiled surface (we also oiled our hands due to the sticky nature of the dough) and formed into a log. Place the log into the loaf pan. Cover with plastic wrap and let rise in a warm draft free place. (We put it into an oven with the light turned on. Let stand for 10-20 minutes. Slice the top of the loaf lengthwise. Depending on the humidity and temperature in your kitchen, the loaf will rise very quickly.
Preheat oven to 400F/200C/Gas
Place your risen load in the oven and cook for 20-30 minutes. Throw 1/4 cup/60ml water along the side of the oven wall to create steam. Quickly close the door. They will brown quickly. Using an instant read thermometer, test if your bread is done. We brought the bread to 195-200F/90-93C. Remove from loaf pan and let rest for 20 minutes on a cooling rack.
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