White Sandwich Loaf with Poolish
Discover the art of artisan breadmaking with this elevated White Sandwich Loaf with Poolish recipe. Featuring a flavorful and bubbly poolish starter—a traditional pre-ferment that enhances the bread’s taste and texture—this loaf boasts a perfectly soft crumb, delicate sweetness, and a golden, tender crust. With just a handful of pantry staples and simple techniques, you’ll create a loaf that rivals any bakery. This recipe involves a long fermentation process to develop depth of flavor, followed by careful kneading and shaping to achieve that classic sandwich bread silhouette. Perfect for everything from breakfast toast to hearty sandwiches, this bread is a versatile and irresistible addition to your kitchen repertoire. Whether you’re an experienced baker or trying your hand at homemade bread for the first time, this step-by-step guide will help you craft a show-stopping loaf every time!
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Recipe Information
Ingredients
- 150 g Bread flour (for poolish)
- 150 ml Water (for poolish)
- 0.1 g Instant yeast (for poolish)
- 350 g Bread flour (for dough)
- 200 ml Water (for dough)
- 5 g Instant yeast (for dough)
- 10 g Salt
- 20 g Sugar
- 25 g Unsalted butter (softened)
Instructions
Prepare the poolish: In a medium mixing bowl, combine 150g bread flour, 150ml water, and a pinch of instant yeast (approximately 0.1g). Mix until fully combined. Cover the bowl with plastic wrap and let it ferment at room temperature for 12–16 hours, or until bubbly and doubled in volume.
Make the dough: In a large mixing bowl, combine the poolish, 350g bread flour, 200ml water, 5g instant yeast, 10g salt, and 20g sugar. Mix until a shaggy dough forms.
Add the softened butter: Knead the dough by hand or with a stand mixer fitted with a dough hook until smooth and elastic, about 8–10 minutes. The dough should be slightly sticky but not overly wet.
First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for 1–2 hours, or until doubled in size.
Shape the loaf: Turn the dough out onto a lightly floured surface. Gently deflate it and shape it into a rectangle. Roll the dough tightly into a log, pinch the seam to seal it, and place it seam-side down into a greased 9x5-inch loaf pan.
Second rise: Cover the loaf pan with plastic wrap or a damp towel and let the dough rise for another 1–1.5 hours, or until it has risen about 1 inch above the rim of the pan.
Bake the loaf: Preheat your oven to 190°C (375°F). Bake the loaf on the center rack for 25–30 minutes, or until golden brown and the internal temperature reaches 93°C (200°F).
Cool: Remove the loaf from the pan and let it cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
2098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.6 g | 33% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 403.8 g | 147% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 21.5 g | ||
| Protein | 56.6 g | 113% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 82 mg | 6% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
