Sometimes I love a good sandwich bread. And then there are long phases it does not appeal me at all. But when I feel a hunger for sandwich bread I tend to bake it as soon as possible. That what happend last weekend.
And so when I saw the beautiful braided sandwhich bread with poppy seeds at Sara bakar I knew how the bread should look like. But I decided to use my own recipe with a combination of sourdough and sweet starter. This combination sounds strange in the beginning, but this combination results in a very mild bread with a slight yoghurt flavour. The sweet starter helps to let the bread rise in a relative short time as well!
The bread has a beautiful soft crumb and a nutty poppy seed crust and tasted so good that it vanished very fast!
Sandwich Bread with Sourdough and Sweet Starter
yields 2 Breads
- 150g Water
- 150g flour Type 550
- 10g Sourdough Starter
Sweet Starter (1. Feeding)
- 100g flour Type 550
- 100g sweet Starter from the fridge
- 50g Water
Sweet Starter (2. Feeding)
- 200g flour Type 550
- 100g Water
- Sweet Starter
- 590g flour Type 550
- 200g Milk
- 175g Water
- 50g sugar
- 100g Butter
- 20g Salt
- poppy seeds
Mix all ingredients for the sourdough and ferment overnight (about 16 hours) on a warm place (about 25°C).
For the first feeding of the sweet starter mix the sweet starter from the fridge with flour and water and ferment for 3hours at 30°C
Second feeding: Mix all ingredients for the feeding and ferment for 3 hours at 30°C
Mix Sweet starter with milk, water, sugar, salt, flour and sourdough and knead 5 min at slowest speed, then around 10 min on fast speed until complete gluten development. Now add butter and knead for about 2 min until butter is complete incooperated.
Ferment for 2 hours.
Degase the dough and 6 equal parts. Roll each piece into a long thin oval, wet the sureface and roll into a log. Let rest for 10 min, then roll it again along the seam to an long, thin oval, fold the long sides into the middle and roll again tightly to a log. Elongate to strand which is one third longer then the baking pan. Braid each three strands into a braid.
Place each braid in a buttered pan (30 cm long), wet the surface and sprinkle with poppy seeds.
Proof for 3 hours at 30°C or overnight in the fridge.
Bake with steam at 175°C for about 55min.