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–+ servings
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4.80 from 5 votes

Classic Sandwich Bread With Poolish

This delightful and versatile classic soft sandwich bread is wonderful for sandwiches, toast or French Toast. The addition of whole wheat makes the bread more nutritious with additional vitamins and fiber.
Servings: 1 Makes one loaf
Author: Kathleen Allenbach

Equipment

  • Use an 8½ inch by 4½ inch bread pan.

Ingredients

Poolish Ingredients

  • 105 grams White whole wheat flour (Regular whole wheat may be used.)
  • 105 grams Water, room temperature
  • pinch Instant yeast

Dough Ingredients

  • 210 grams Poolish, made last night.
  • 280 grams Unbleached all-purpose flour
  • 1 ½ tablespoon Granulated sugar
  • 1 ½ teaspoon Instant yeast
  • 55 grams Water (Warm 70°F/21°C-85°F/29°C)
  • 115 grams Milk-Whole is best for flavor. (Warm 70°F/21°C-85°F/2/°C) (Any milk may be used.)
  • 1 ½ teaspoon Salt (fine sea salt)
  • 1 tablespoon Unsalted butter (Melted and cooled)

Instructions

Day Before Baking-Make Poolish

  • Mix water, flour and yeast.
  • Cover tightly and let rest on the counter 10-14 hours. (10 hours on warm night, 14 hours on cooler night. See Note 1.

Baking Day

  • Mix the poolish, milk and water in a large bowl.
  • Mix the flour, sugar and yeast in a medium size bowl.
  • Add the flour mixture to the poolish mixture and mix thoroughly with one hand.
  • Cover and let rest for 20 minutes. (This is the Autolyse.)
  • Add the salt and melted butter and mix well.
  • Knead-fold over knead 15-20 times. Cover and rest for 10 minutes.
  • Knead-fold over knead 15-20 times. Cover and rest for 10 minutes.
  • Knead-fold over knead 15-20 times. Cover and rest for 10 minutes.
  • Knead-fold over knead 15-20 times. Place into an oiled rising container, cover and rest 50-90 minutes. Until doubled.
  • Remove the dough from container and gently de-gas.
  • Shape into a boule (ball), cover and let rest 10-15 minutes.
  • Shape into a loaf and place seam side down into an oiled bread pan.
  • Heat oven to 350°F/90.5°C
  • Let loaf rise 60-85 minutes until the dome of the loaf is about 1 inch above the rim of the pan. Alternatively, depress finger into the dough, if the indention is slow to rise the bread is ready to bake. (60 minute rise on a warm day, 85 minutes on colder days.)
  • Bake at 350°F/177°C for 30-40 minutes, Check after 25 minutes.
    Bake to thermometer reading of 195 °F
  • Remove from pan and cool on a rack for 2-hours.

Note: Flavor of loaves is enhaned if not cut into until loaf is comletely cooled.

    Notes

    Note 1: Poolish-You want the poolish to double. If it doubles sooned than expected, you can place it into the refrigerator for up to 24 hours before making your bread.
    Note 2:  This bread can be made with only all purpose flour if desired.  Reduce water by 1 teaspoon.