Sandwich Bread

Soft pullman loaf, perfect for sandwiches and toast

Time: 5-6h · Hydration: 51% · Yield: 1 loaf (~900g) · Oven: 190°C / 375°F

Ingredients

• 500g King Arthur Organic Bread Flour
• 100g starter (100% hydration)
• 255g water
• 35g Organic Turbinado Sugar
• 10g King Arthur Bread Salt
• 45g Kerrygold unsalted butter, softened

Method

1. Initial mix: In stand mixer bowl, combine 500g flour, 255g water, 100g starter, and 35g sugar. Mix with dough hook on low until combined. Rest 20-30 minutes at 75-78°F.
2. Add salt and butter: Add 10g salt and mix on low for 1-2 minutes. Gradually add 45g soft butter. Knead on medium-low (2-3 on KitchenAid) for 8-12 minutes until dough is smooth, soft, elastic, and pulls away from bowl.
3. Bulk fermentation: Transfer to lightly oiled container. Ferment at 75-78°F until 70-80% increased in volume (approximately 2.5-3.5 hours depending on starter strength).
4. Shaping: Turn dough onto surface without excess flour. Gently degas. Form into tight cylinder the length of the pan. Place in lightly greased Pullman pan (9×4×4 inches).
5. Final proof: Ferment at 75-78°F until dough reaches ½-¾ inch below pan rim. Place lid on pan.
6. Bake: Preheat oven to 375°F. Bake 35-40 minutes with lid on. Optional: remove lid and bake 5-7 additional minutes for more color.
7. Unmold immediately. Cool completely before slicing.

Notes

This recipe omits milk powder for simplicity. For a more tender crumb, you can add 25g milk powder to the flour. The Kerrygold butter adds richness and flavor.