White Sandwich Loaf With Poolish Recipe

Name: White Sandwich Loaf With Poolish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Poolish; 1 2/3 cups all-purpose flour (unbleached, 213 g); 7 1/2 ounces water (room temperature, 213 g); 1/8 teaspoon instant yeast (3 pinches); Dough; 2 cups bread flour (255 g); 4 ounces buttermilk (111 g); 1 teaspoon butter (6 g); 1 teaspoon salt (rounded tsp table salt, 8.5 g); 2 teaspoons instant yeast (7 g)

Servings: persons

1
["Make the poolish, cover and leave at room temperature for about 8 hours.", "Add the other ingredients and mix well.", "Knead by hand or dough hook and stand mixer for about 5 minutes on low speed, rest 5 minutes, and knead for 5 more minutes or until it passes the windowpane test (small piece can be stretched without breaking until light shows through).", "Oil a clear container with straight sides (or bowl), place dough and mark level, and let rise until doubled in volume (about an hour depending on temperature).", "Pre-shape into a ball and let rest for 5 minutes.", "Preheat oven to 400 F with a pan on the bottom for steaming.", "Fold the ball gently, tuck in the ends and seal the edge. Roll back and forth briefly until edge is sealed and a log (slightly larger in the center) is formed.", "Place in an oiled loaf pan (9""x 5""), cover with oiled plastic film and let rise until almost doubled in volume (45 min to 1 hour).", "Add 1 cup hot water to steam pan (don't drip on the door glass).", "Score the loaf and place in the center of the oven.", "Reduce oven setting to 375u00b0F.", "After 12 minutes, remove steam pan and rotate the loaf 180 degrees for even cooking.", "Cook for 20 to 30 more minutes until the loaf is 205 F internally.", "Remove from the loaf pan and cool on a rack.", "note: the dough can be placed in the fridge at 40F, covered, to rise overnight. If you do that, remove 2 hours ahead of time to warm up."]

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Poolish, 1 2/3 cups all-purpose flour (unbleached, 213 g), 7 1/2 ounces water (room temperature, 213 g), 1/8 teaspoon instant yeast (3 pinches), and more.

Yes, White Sandwich Loaf With Poolish falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Sandwich Loaf With Poolish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions