this post was submitted on 14 Dec 2023
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[QUESTION] looking for sandwich bread recipe (sh.itjust.works)
submitted 10 months ago by [email protected] to c/[email protected]
10 comments fedilink hide all child comments
 

I'm looking for a sandwich bread recipe with ingredients measured by weight. I have bread flour and whole wheat flour and both pizza and regular Fleischmann's yeast on hand, but no AP flour until I go shopping at the end of the week. If you have a good recipe, I'd really appreciate y'all sharing.

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[–] [email protected] 5 points 10 months ago (2 children)

King Arthur is usually pretty good, but I haven't tried this specific recipe. That calls for AP, but you could sub 10% WW and get pretty close. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe

Stella parks is also good: https://www.seriouseats.com/100-whole-wheat-sandwich-bread

Lastly Sally's baking is almost always great. Their recipe are usually well tested and dependable. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe

Generally, you could probably follow any recipe that calls for AP and directly sub bread flour. For bread, the difference isn't going to be a problem. You would have problems in a cake or biscuits, but you'll be fine here. Additionally, subbing 10 - 20 % WW will effectively get you too about the same protein content as AP since WW doesn't form gluten as easily.

[–] [email protected] 3 points 10 months ago

I can vouch for the first recipe linked. It's great.

[–] [email protected] 1 points 10 months ago

Thanks, that was what I was looking for on making sure my gluten amount was at the expected amount.

[–] [email protected] 4 points 10 months ago* (last edited 10 months ago) (1 children)

Have you looked at afraid_of_zombies posts in lemmybread? This for instance https://lemmy.world/post/9201901

They post quite frequently with sandwich loaves

[–] [email protected] 2 points 10 months ago

I've got a new community to sub to. Thanks!

[–] [email protected] 2 points 10 months ago* (last edited 10 months ago) (1 children)

Imma second king Arthur flour's web site. Their recipes are all by weight and they champion using weight over volume.

They have a pumpkin bread/roll recipe that's really nice. It's a dinner roll type bread, not cakey "bread".

[–] [email protected] 1 points 10 months ago

I just wish I could filter their recipes by ingredient. "bread flour" site:kingarthurbaking.com didn't help either, got a bunch of links where that string was only in the comments.

[–] [email protected] 1 points 10 months ago* (last edited 10 months ago) (1 children)

I’ve had good success with KAF’s recipes (even if I don’t necessarily use their flour.) their recipes include grams usually. I like their collection of sourdough if you feel up to keeping a pet (aka the sourdough starter) but they also have ciabatta that uses a polish id recommend for Demi loaves/buns

Here’s a whole wheat recipe

[–] [email protected] 1 points 10 months ago (1 children)

Measuring by weight is the only real way I get any consistency in baking. I'm notoriously bad at baking but am looking to improve. Meats, soups, stews, main dishes, and potato side dishes are where my skills particularly excel.

I appreciate the recipe, I have some pulled pork leftover, I might try my hand at making some buns for sandwiches, maybe even a Cuban.

[–] [email protected] 1 points 10 months ago* (last edited 10 months ago)

Baking is extremely formulaic, measuring by weight is the best way. Unless, like, you’re Paul Hollywood, or something.

I’d highly recommend perusing KAF’s recipes. There’s a lot of gems there. (Particularly well loved are the sourdough popovers and waffles, the Carmel-nut cinnamon rolls- which you can just make “normal” rolls, too, using the dough instructions.)

One of the nice things about KAF is they have a hotline if something is giving you trouble. Goes straight to the bakers (more or less?) in the test kitchen.

Edit: they also have instructions on how to start and care for a sourdough starter. (Basically consists of leave a lump of dough on the counter until wild yeast moves in. At which point you have pretty much the worlds easiest to care for pet.)