Wholemeal Sourdough Sandwich Loaf

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I think my whole wheat flour sourdough starter is super active! My sandwich dough in the tin is fermenting very fast till reaching the cover in less than 4 hours... 

Hahaha... I was struggling to remove the tin cover( I forgot to grease the cover😅). I sprinkled some sesame seeds on the dough to cover the uneven look of the loaf.😉 Well, without wasting the time, I quickly heated up the oven and baked the loaf. Phew... a pretty and tall bread loaf is done!








Wholemeal Sourdough Sandwich Loaf

Levain :

50g starter + 50g whole wheat flour + 50g water 

~~Use at peak.


Ingredients:

155g   Bread flour

60g     All purpose flour

50g     Wholemeal flour

1          Large Egg

25g      Sugar

110g    Water

5g        Salt

150g    Levain

25g     Softened Butter


Method:

  1. First build the levain and leave it to rise to peak.
  2. Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.
  3. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.
  4. Divide the dough into three, round it and rest for 10mins.
  5. Shape the dough into your desired shape. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 7-8hrs at 28-30C). 
  6. Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.


Happy Baking!

 

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