We've developed a fascination with traditional sandwiches of late. Why? Our physical removal from business districts, and their plentiful sandwich options, coupled with some plain boredom. On a more positive note, we've also had one or two excellent sandwiches over the past few months, including a particularly top-tier herbed egg salad at the Bread Gallery in Nova Scotia.
What does one do when they become focused on sandwiches? They make sandwich bread, naturally.
Unfortunately my first home-baked sandwich bread did not match my lofty expectations. First, I overproofed the dough during the first rise. My kitchen was a bit warm, and so 30 minutes was probably been enough for the rise instead of the 1-2 hours called for in the recipe. I cut the second rise to 40 minutes, which seemed like it was enough.
The resulting bread flavor was excellent, but the texture wasn't ideal. It was too dense and crumbly for our tastes. We used the leftover bread for grilled cheeses, which also had the same feature of great flavor but not great texture - too thick and crumbly again, even when toasted.
So will I make this recipe again? Maybe. The result was probably human error, but I'd like to look around for other recipes before giving this one a go again.
Comments