Everyday Sandwich Bread

Everyday Sandwich Bread, King Arthur Baking

Description

A whole wheat sandwich loaf from King Arthur Baking. Built on a levain made the night before and developed through stretch-and-fold, yielding a tender crumb that keeps well for days.

Yield: One 9”×5” loaf (about 2¼ lbs)

Ingredients

Levain

Item	Amount
whole wheat flour	57g (½ cup)
room temperature water	42g (3 tbsp)
ripe sourdough starter	1 tsp
— or — instant yeast	1/16 tsp

Dough

Item	Amount
lukewarm water	397g (1¾ cups), divided
whole wheat flour	339g (3 cups)
bread flour	134g (1⅛ cups)
table salt	9g (1½ tsp)
instant yeast	2g (½ tsp)
honey	32g (1½ tbsp)
vegetable oil	31g (2 tbsp)
wheat germ (optional)	for rolling

Tools

Items
stand mixer with dough hook
9”×5” loaf pan
wire rack

Recipe

Night before

Levain

1. Mix: Combine 57g whole wheat flour, 42g water, and your levain starter (1 tsp sourdough starter or 1/16 tsp instant yeast). Stir until no dry flour remains.

2. Rest: Cover and leave at room temperature for 12–14 hours. Ready when bubbly and domed.

Bake day

Mix & Knead

1. Combine: In a stand mixer bowl, combine the levain with 340g (1½ cups) of the lukewarm water. Add the flours, salt, yeast, honey, and oil.

2. Knead: Mix on low for 3 minutes, then increase speed and knead for 10 minutes, gradually incorporating the remaining 57g (¼ cup) water. The dough should be smooth and elastic and pass the windowpane test.

Rest & Fold

1. First rest: Cover and let rest for 45 minutes.

2. Stretch and fold: Perform four folds — north, south, east, west — stretching the dough up and over itself each time. Cover and rest another 45–75 minutes.

Shape

1. Pre-shape: Turn dough out and gently deflate. Fold in half twice to form a rough ball. Rest uncovered for 15–20 minutes.

2. Final shape: Shape into a tight 9” log, building surface tension as you go. Pinch the seam shut.

3. Wheat germ crust (optional): Dampen a clean dish towel — sopping wet then wrung out, still damp to the touch. Roll the shaped loaf across the damp side to moisten the surface, then roll it through a shallow bowl of wheat germ for full coverage. The germ toasts during baking and adds a nutty, buttery crust.

Proof & Bake

1. Proof: Place seam-side down in a greased 9”×5” pan. Cover and let rise for 1½–2 hours, until the crown sits 1–1¼” above the rim of the pan.

2. Preheat: Heat oven to 425°F (220°C).

3. Bake: Bake at 425°F (220°C) for 5 minutes, then reduce heat to 375°F (190°C) and continue baking for 33–37 minutes. The crust should be deep golden brown and the internal temperature should reach at least 195°F (91°C).

4. Cool: Turn out onto a wire rack and cool completely before slicing — at least 1 hour.

Tip

Windowpane test: Pull a small piece of dough and stretch it slowly until thin enough to see light through without tearing. If it tears, keep kneading.