Yudane no sour sandwich loaf

Since CMCO started, I've been baking bread non stop... and sandwich loaf is one of my favorite breads to bake. Easy and fast finished eating though!😊

Yudane no sour sandwich loaf

Levain 

50g starter + 50g flour + 50g water + 25g sugar

Yudane

60g flour + 60g boiling water 

Ingredients

* 200 g bread flour

* 1 large egg

* 25 g sugar

* 40 g milk

* 5 g salt

* 150g levain (sweet liquid starter from above, use at peak)

* all Yudane

* 25 g softened butter

* 20x10x10cm Pullman loaf tin

Method:

* First build the levain and leave it to rise to peak .

* Prepare Yudane by mix the flour and boiling water. Cover up and leave cool for a few hours or overnight ( prepare it along with preparing sweet levain).

1. Add the levain and Yudane to all the ingredients (except butter) and knead until it comes together in a ball.

2. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.

3.Test the dough with windowpane.

4. Round the dough and leave it on the couter top overnight(1st proofing).

5. Next day~ take out the dough from fridge. Divide the dough into 3 portions and rest for 10 minutes.

6. Shape the dough into your desired shape, be it single, double or three mound loaves. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 6-7hr at 28-30C).

* Bake the bread (without lid) in the preheated oven at 180°C for 35 to 40 minutes.

*** recipe is meant to bake in tin without lid, if you want to bake a square loaf like mine in the pic, you need to test out the dough amount. Different starter strength takes different dough amount to fill the square. I used 580-600g  dough for square loaf.

Recipe adapted from: Autumn Baking Diary (秋天的烘焙日记）

Happy Baking!