Recipe: https://littlespoonfarm.com/soft-sourdough-sandwich-bread-recipe/#recipe
First time doing this kind of bread and I’m looking for improvement. For me it was nice and tasted so good. However, are those kind of holes normal. I’m doing another batch tomorrow and I want it to get better if possible.
by gemcheff_
15 Comments
I make sandwich style and the recipe I follow says to burst any bubbles that form during shaping or that will happen. Other than that it looks great!
i’ve had loaves look like that and assumed it has something to do with laminating it then not letting it proof long enough after making the boulle (or whatever it is when it’s burrito shaped). i folded mine after laminating and feel like the holes i saw were actually the folds not re-homogenizing after
Hi. Nice looking loaf, but not really sandwich loaf. It appears very slightly over proofed, and I suspect in rolling or letter folds, the surface was too floured to re-seal, creating air voids.
The stretch and folds may have created similar inclusions. Need special care to lay folds excluding air and careful stretch to avoid tearing.
Kneading vs stretch and fold:
Kneading is a ‘power’ stretch and fold, rapidly and repeatedly. I only use such vigorous handling in the mixing phase to adequately achieve a homogenous dough. Thereafter, I adopt stretch and fold techniques much slower and more gentle. These methods allow the dough to do the work you simply direct it. When the dough has had enough, it will tell you. It will stop stretching. At that point, further forceful stretching will only tear the dough. Rest it. For a minimum of a 1/2 hour. In repeat stretches, the point of resist will come earlier until the point where extensibility occurs. At this stage, your dough will hold shape without tearing and without elastic rebound. It is even more important to handle dough with high levels of whole wheat or or rye with extreme tenderness to prevent gluten tears and gas loss.
After a suitable rest period to finish out bulk fermentation. Around 50 % rise I curtail gluten development and go straight to shape, place in banetton (in my case into baking tin), and commence cold retard after a short 1/2 hour rest
Feeling and seeing the dough change and respond is, for me, a large part of the process.
Happy baking
This looks great. Failed my second attempt today, went for a two hour walk and came back and it was somehow already overproofed. Made a focaccia that was good but I’m on a diet and doing it for the love so it went to the 90 year old neighbour.
One day I’ll get there!
Those holes will be great for grilled cheese. The cheese will melt down in to them and caramelize.
Beautiful.
I want some!!
Beautiful!! Try an egg wash on top to get a shiny soft sexy top on that thang 🥹 and if you want less holes watch a shaping video on YouTube specifically for sandwich bread! Helped me stop getting that rolled up look in the middle
Give it some good strong pats as you shape it to get rid of the large bubbles
It’s not in my cupboard… only thought I have
look for dough cohesion/adhering properly and ‘pat out’ any big bubbles in folding/shaping. Your shaping looks good just pat out any ‘weak points’ in the dough and make sure the dough is sticking during folds and shaping. use a damp cloth/damp your hands/the dough slightly if necessary.. you’d rather your dough was slightly sticky and ready to adhere to itself (protected from air in the bulk ferment). give it a sufficient rest in the final proof to re-adhere if you had to ‘band-aid’ it back together with water, its not perfect.
i wish i had this kind of bread my dad used to pack me bread with seeds in whjen i was younger i hated it but looking back on it i feel bad for not eating them sometimes
I’d sandwich it.
Beautiful
That actually looks great, and those holes are normal! To improve, try shaping more tightly and keeping an eye on proofing time to avoid bigger air pockets.