This turned out to be one of the best sandwich loaves I’ve made, both aesthetically and taste wise. The dough used is the Pain de Campagne recipe from “Flour Water Salt Yeast” adjusted to reduce levain waste and only produce only one loaf. The crunch topping is from [this recipe](https://www.chainbaker.com/dutch-crunch/).
**Ingredients (Levain)**
Mature Sourdough Starter – 25g
White Flour – 100g
Whole Wheat Flour – 25g
Water – 100g
**Ingredients (Final Dough)**
White Flour – 370g
Whole Wheat Flour – 30g
Water – 310g
Salt – 10g
Instant (or active) Yeast – 1g
Levain – 180g
**Ingredients (Crunch Topping)**
Salt – 1g
Brown Sugar – 5g
Yeast – 2g
Rice Flour – 35g
Water – 35g (Adjust as needed for proper consistency)
Oil – 10g (I used Toasted Sesame)
**Instructions**
1. Mix levain roughly 6-12 hours before planing to mix dough. However long it usually takes for it to double in size. 2. Once the levain has doubled, mix it with the remainder of the final dough ingredients in a proofing container until everything is completely combined. 3. Perform 3 “stretch and folds” in 30 minute intervals over the next 1.5 hours to build gluten development in dough. 4. Allow dough to double in size. Roughly 4-5 hours from initial mixing, but highly dependent on your environment. 5. After dough has doubled in size, remove from container, and [preshape](https://www.youtube.com/watch?v=Op-LKk-i4zQ) into a round. Allow to rest for 20-30 mins. 6. While dough is resting, grease your loaf tin with nonstick spray or oil. I used a 9×5 tin. 7. Once dough is done with preshape rest, shape into a sandwich loaf using your preferred method. I always use [this one from King Arthur](https://www.youtube.com/watch?v=wx5I5O_RoeI). 8. Transfer shaped dough to tin, and allow to rise for at least 12 hours covered in refrigerator. I use a large plastic bag making sure to leave room at top so dough doesn’t touch the plastic when it rises. 9. After 12-18 hours of proofing, remove tin from fridge and preheat oven to 355°F / 180°C. 10. While oven preheats, mix crunch topping ingredients together and carefully apply paste to top of loaf. Use all of the mixture. 11. After preheating oven thoroughly, bake for 45-50 mins, turning once halfway through cook time. Check around the 35 min mark to make sure topping is not burning. 12. When topping has reached desired color, remove loaf from oven and ensure the internal temp is between 190-200° F. 13. Allow to rest for 1-2 hours before slicing.
DrBMedicineWoman
wow that looks amazing
Sl0seph
Is the dry yeast or fresh in the topping?
SnekWithHands
Tijgerbrood!
Novel_Bumblebee8972
Gorgeous.
SlinkySlekker
Tiger Bread! Love that stuff.
GoldEditor7047
Man, I wish I could get a sourdough starter to work. This loaf looks amazing.
7 Comments
This turned out to be one of the best sandwich loaves I’ve made, both aesthetically and taste wise. The dough used is the Pain de Campagne recipe from “Flour Water Salt Yeast” adjusted to reduce levain waste and only produce only one loaf. The crunch topping is from [this recipe](https://www.chainbaker.com/dutch-crunch/).
**Ingredients (Levain)**
Mature Sourdough Starter – 25g
White Flour – 100g
Whole Wheat Flour – 25g
Water – 100g
**Ingredients (Final Dough)**
White Flour – 370g
Whole Wheat Flour – 30g
Water – 310g
Salt – 10g
Instant (or active) Yeast – 1g
Levain – 180g
**Ingredients (Crunch Topping)**
Salt – 1g
Brown Sugar – 5g
Yeast – 2g
Rice Flour – 35g
Water – 35g (Adjust as needed for proper consistency)
Oil – 10g (I used Toasted Sesame)
**Instructions**
1. Mix levain roughly 6-12 hours before planing to mix dough. However long it usually takes for it to double in size.
2. Once the levain has doubled, mix it with the remainder of the final dough ingredients in a proofing container until everything is completely combined.
3. Perform 3 “stretch and folds” in 30 minute intervals over the next 1.5 hours to build gluten development in dough.
4. Allow dough to double in size. Roughly 4-5 hours from initial mixing, but highly dependent on your environment.
5. After dough has doubled in size, remove from container, and [preshape](https://www.youtube.com/watch?v=Op-LKk-i4zQ) into a round. Allow to rest for 20-30 mins.
6. While dough is resting, grease your loaf tin with nonstick spray or oil. I used a 9×5 tin.
7. Once dough is done with preshape rest, shape into a sandwich loaf using your preferred method. I always use [this one from King Arthur](https://www.youtube.com/watch?v=wx5I5O_RoeI).
8. Transfer shaped dough to tin, and allow to rise for at least 12 hours covered in refrigerator. I use a large plastic bag making sure to leave room at top so dough doesn’t touch the plastic when it rises.
9. After 12-18 hours of proofing, remove tin from fridge and preheat oven to 355°F / 180°C.
10. While oven preheats, mix crunch topping ingredients together and carefully apply paste to top of loaf. Use all of the mixture.
11. After preheating oven thoroughly, bake for 45-50 mins, turning once halfway through cook time. Check around the 35 min mark to make sure topping is not burning.
12. When topping has reached desired color, remove loaf from oven and ensure the internal temp is between 190-200° F.
13. Allow to rest for 1-2 hours before slicing.
wow that looks amazing
Is the dry yeast or fresh in the topping?
Tijgerbrood!
Gorgeous.
Tiger Bread! Love that stuff.
Man, I wish I could get a sourdough starter to work. This loaf looks amazing.