Family Sandwich Loaf

 I was asked by a home baker the other day whether I had a recipe that her children could use for toast and that her husband could make into sandwiches for lunch. The family wanted a pan loaf, no big holes, soft on the inside and not too crusty. So I wrote this recipe for her and now my American family says they love it too! It is just right for peanut butter and jelly sandwiches evidently. They tell me you are never too old for a peanut butter and jelly sandwich!

Ingredients

• 250g (2 cups) Janie's Mill All Purpose
• 280g (2 cups) High Protein Bread Flour
• OR 530g (4 cups) of Sifted Artisan Bread Flour
• 375 g (1 1/2 cups) warm water + 2 tablespoons for adjustments
• 2 tsp (7g) yeast
• 2 tablespoons water
• 1 tsp (6g) salt

Instructions

1. In small bowl; stir yeast into 2 tablespoons of water.
2. In mixer bowl; Whisk or sift flour and salt together to blend.
3. Add water to flour. Mix together on low, using paddle attachment, until fully incorporated - mix for no more than a minute, add water as necessary. Make a dip in the dough and add the yeast and water - don't mix yet - let the dough rest with the yeast for fifteen minutes to hydrate.
4. Combine with dough hook for one or two minutes, no longer.
5. Scoop out onto oily counter and rest fifteen minutes.
6. Stretch and fold with wet hands over the next hour, every twenty minutes, until satiny, stretchy and shiny.
7. Place in oiled clear bowl and allow to rise 2 or 3 hours (depending on the temperature in your kitchen) until almost doubled and bubbly. When it wobbles like a jelly and you see the beginnings of bubbles rising it is ready to shape.
8. Turn the oven on to 480F, place an empty metal container in the bottom of the oven.
9. Gently scoop dough out onto the counter, carefully roll into an oval (try to protect those airy bubbles), pinch the ends and the seam closed then gently place into an oiled bread pan; (I use a 9x5 inch pan) seam side down. Allow to rise and puff up into a convex shape (about an hour) while the oven heats up.
10. Score with a couple of diagonal strokes. Place in oven. Throw a scoop full of ice cubes (for steam) in the hot metal container. Turn the oven down to 450F and bake 20 minutes. Then change position to promote even cooking, throw more ice into the oven (to help with that soft crust) and bake for another 20 minutes. 40 minutes baking time in total.
11. Cool on rack before cutting.

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