I made a disgrace of a sandwich loaf, and I don’t think I’ll ever look back. My recipe was 100 g starter, 200 g water, 20 g oil, 20 g honey, 10 g salt, 1 tsp yeast (I know, dramatic), and 400 g bread flour. I combined all, kneaded in my kitchen aid with the dough hook for ten minutes until smooth and elastic, let rise until doubled in size, punched down, rolled into loaf shape and placed in loaf pan, covered and left to rise again until it filled out pan, then I popped it in the freezer to pause the fermentation. I then preheated my oven with Dutch oven in it to 450, once heated I scored my loaf down the center, placed inside the Dutch oven (pan and all) with two ice cubes, covered and baked for 20 minutes, and then uncovered for another 20 at 425. I’m super impressed with the texture and taste of this loaf, and I loved that I could do it all within 5 hours! Anyhow, is this the right crumb for a sandwich loaf? I think so but wanted to get a pulse check!
by righteouspeony
19 Comments
The only right crumb is the crumb you like, but I will say this looks great to me too!
Contrary to popular belief, us redditors cannot taste your loaves through the screen
It’s *only* as good as *you* think it is 🙂
Maybeeeee👀🥳
Looks like sandwich… Make that non-leaking sandwich bread.
It looks perfect to me tho
that crumb is doing exactly what it’s supposed to do
Loaf pan in a dutch oven? Interesting.
If it tastes good, it’s good.
It’s a great looking sandwich loaf, your process interesting, I’m on the hybrid bus for awhile too.
I think it is, great job. You seriously don’t need to cover your bread in the oven, you know. I never do. But that is up to you of course.
[https://i.gyazo.com/fce16c715818a7bfc48fc9867d8d0315.jpg](https://i.gyazo.com/fce16c715818a7bfc48fc9867d8d0315.jpg)
She certainly looks beautiful!
YES. End of story!!!
personally, I much prefer bread with crumb like this as opposed to the big bubbles
looks perfect to me
Unfortunately, I think most readers will miss that you added yeast.
Sounds really great to me.
So you only had it in the freezer like an hour, just while the oven was preheating?
That loaf looks fantastic and has a nice rise to it. Trust your instincts; if you think it’s great, that’s what matters most. Happy baking!
That loaf looks fantastic and has a nice rise to it.
I make a giant bread size (for my skills it is, haha) of 2kg dough and the other ones (1 or 2 breads) are half that size. I put the big one in a Dutch oven for breads (the lower kind, not the high up walls like the enameled ones for soups) that is designed for up to 4pounds of bread (i am pushing on this limit as it fills in the whole pot when it raises in the oven) and the other either in the elongated enameled cast iron or the loaf pans. I do come out with almost identical results from my crumb and I love the dense too. Similar to yours! So much practical imo, but also like others said – we make breads we like, because that’s the beauty of making those.
I got one that was more airy once but I can tell we all here enjoyed the dense breads more. I will be trying more types of flours eventually to mix in, but so far I am pretty happy with all purpose.
So, for me, your bread looks great! If it tastes exactly like you want it, just stick to your routine.