In my opinion there is no better bread for regular Sandwiches. Unless im making Sub sandwiches then I use my farmer’s bread. This recipe is a bit involved but it is well worth it!
- For The Sponge
- (1) Cup flour
- (1/8) Tsp yeast
- (1/2) Cup water
- For The Dough
- (2) Cups flour
- (1 1/2) Tsp salt
- (1/2) Tsp yeast
- (3/4) Cup water room temperature
- (1/4) Cup milk room temperature
Make the Sponge. Combine sponge ingredients in a medium bowl. Mix well. Cover with plastic wrap. Let sit for 8-12 hours.
Make the Dough. Combine the Sponge and the dough ingredients in a mixer bowl. Mix with paddle attachment for 2 minutes on low. Continue mixing on medium for another 4 minutes.
Change to Dough hook and knead for about 10 minutes.
Transfer dough to a large bowl and and cover with plastic wrap. Let rise until doubled, about 45 minutes.
Using a greased spatula, fold dough over into it self. By lifting and folding toward the center. Turn the bowl 90 degrees and fold again. Repeat this step 6 more times.
Cover with plastic wrap and let rise 30 minutes.
Repeat the folding steps again. Cover and let rise again 30 minutes.
Place baking stone on middle rack in oven. Pre heat oven to 450 degrees Fahrenheit.
Tare off 2 pieces of wax paper about 12 inches x 12 inches. Flour lightly. Turn dough on to a floured surface. Lightly dust the top with flour. Devide dough in half. With floured hands shape each loaf into about a 11×6 rectangle. Place each loaf on the wax paper. Lightly flour the tops. Gently cover them with plastic wrap. Let rise 30 minutes.
Slide the wax paper with the loaves onto a pizza peel. Remove plastic wrap. Spray the loaves with water. Slide the loaves still on wax paper onto baking stone. In the first 5 minutes of baking spray the loaves 2 more times.
Bake for 25 to 28 minutes. Until brown.
Transfer loaves to a wire cooling rack. Discarding the wax paper. Let cool 1 hour. Enjoy!
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