My first sandwich loaf

My first sandwich loaf today. I used my original recipe and baked my normal boule first to get the oven nice and hot. I placed a large baking tray on the top shelf of the oven to try and trap steam, and placed another loaf tin with boiled water next to it. Was a bit worried with the spring but puffed up nicely.

The crust is still pretty crusty and I’m really happy with the crumb – I prefer a tighter crumb as it’s honestly just better for things like sandwiches, toast etc for our house, and I have to say having the loaf shape is just more practical for us. All cut up into even slices using my meat slicer.

Next time I may up the ingredients a little – the tin is a Le Creuset 2lb carbon metal loaf tin (and also luckily non stick) and the final dough weight was 920g, but I do think it could take a bit more. Any suggestions how much you would up the ingredients for larger slices?

Ingredients made two loaves
100g starter
10000g flour
18g salt
620ml water

Method

• mixed at 11.30 am – room temp 27 degrees, dough temp 26 degrees
• pre shape, shape from 4.30 and in fridge for 5pm
• baked from 11 ish, 20 mins 250 and then dropped to 200 for 30 mins