SOFT, BOUNCY TOAST WITH BOTH STRETCH AND A BIT OF BITE.
This recipe is based on our new Toast & Baguette mix - where a 400 gram bag makes one normal sandwich bread of about 750 grams (when baked). If you want a really big sandwich bread you should make 1.5 bags (or 600 grams of mix).
In addition to the 400 grams of Toast & Baguette mix you will need:
For the dough:
| with 400g bag | with 800g bag |
| 400g lukewarm water | 800g lukewarm water |
| 15g sugar | 30g sugar |
| 20g fresh yeast | 40g fresh yeast |
| 10g salt (in the dough) | 20g salt (in the dough) |
| 40g butter (melted) | 80g butter (melted) |
Melt the butter in a pan and turn off.
In a mixer, dissolve sugar + yeast in the water. Add first about half the flour mix. Mix for 1-2 minutes. Then add the final half of hte mix. When the dough starts to come together, pour in salt. Finally pour in the melted butter. Leave the machine on to work the dough for about 2-3 minutes.
Grease the sandwich baking pan / pullman pan (we use either butter or coconut oil) and scoop in the dough (it will be on the softer/looser side). With a spatula, flatten the top - a good idea is to dip the spatula in water, so the dough doesn't stick. We also use a spatula to loosen the sides around the dough as well - gives also a bit of rounded corners/sides which make for a nice bread.
Leave to proof for 45-60 minutes until the dough has doubled. In the meantime turn on the oven at 230 degrees Celcius and put in a steel pan in the bottom (to create steam when baking).
Place the bread in the oven, and pour 1dl of boiling water into the empty tray (to create steam).
Bake for 30 minutes and take out the (now empty) tray/pan and turn the bread around for more even baking. Turn down the temperature to 200 degrees Celcius and bake for a further 20 minutes. Once done, take out the bread from the pan, lay it down on its side and turn off the oven. Leave for 1-2 minutes, then turn on the other side and leave for 1-2 minutes. Take out and place on a grate to cool down.
