My favorite bread is a crusty "peasant" hearth style bread full of open holes in the crumb . Full flavor not necessarily a sourdough but a slow do that has had time to develop flavor . I also would rather my crust to be a mahogany although sometimes the golden brown in nice too. Some have called my loafs burnt until they tried them . The soft Styrofoam that is sold in stores as bread is not something I even enjoy let alone like but sometimes I want a sandwich type loaf. This is one of those times plus I was starting to shake and twitch because I have not had fresh bread in what felt like ages well a loaf style bread I have made flat breads quite regularly . None of my baking books have a sourdough recipe for plain white sandwich loafs . Off to the search engine of the internet I went. "Sourdough Sandwich Loaf Recipe" and to my relief there was only almost four thousand results (Much butter than 3,8 million or some nonsense) . After finding several promising leads I opened quite a few tabs and well after whittling it down I found one that sounded like what I had in my mind . Flour, Water, Salt, Butter, Milk Powder, and Honey . I pulled out my starter the morning before I wanted to bake. I had to take my 50 grams of starter and expand it to over 500 grams of starter (so I had some left over) . Now doubt set in . I have attempted this before and well the results made great bread crumbs not so much with a usable loaf . Ok Back up plan a regular basic white loaf with a short ferment sponge for flavor.
A preferment is something that can be done with bread dough to give it more flavor . In this case I too a part of the flour the yeast and the liquid and mixed it . Covered with a towel (it was rather humid with the rainy day we had so drying out wasnt a concern) and let it hang out for a few hours.
The Big Beautiful Brown loaf is the basic white bread . I made one larger loaf rather than two smaller loafs . The pale(er) loafs in the background are the sourdough loafs.
The crumb of the sourdough loaf. It was close to what I had in my mind's eye for what I want the end result to be. I do not want as open of a structure as say a crusty French Bread but I did not want a tight crumb like Wonder Bread. The flavor it great . There are a few tweaks I will make the next time like removing the loaf/s from the bread pan 10 min. or so before end of the baking time. That way the sidewall can firm up more may bake about 10-20 deg (F.) hotter also. The reason I say this is because to me the top is great and almost perfect firmness the sidewalls are a bit well softer than I want. Any who I am off on a rant. The reason I made these loafs was for dinner paddy melts . Sausage, Onion, Mushrooms, Eggs, Cheese. Then I took and toasted the bread like a grilled cheese sandwich.
Final product . They were quite delicious especially with the hash-brown paddies I made . Now for the sandwich photo. I love the bit that is closest to the camera but I need to consider the things that cannot be seen in the image like the egg,mushrooms and a bit more of the cheese. Also I learned one other thing . Make sure my LED light is charged first hehe . It died as soon as I turned it on making the lighting a bit more challenging than I wanted . The sourdough sandwich bread is a loaf I am going to revisit and see if I can make some changes to get the results I want. Then I will do a separate post with the recipe for those that are interested in trying to bake it .