Super Fluffy Sandwich Bread in Subway Style
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough: (pre-dough)
- 75 g wheat flour, type 550
- teaspoon ⅛ yeast, fresh
- 0.5 teaspoon ½ baking malt
- 60 g water
For the second dough: (main dough)
- 590 g wheat flour, type 550
- 20 g yeast, which 1/8 teaspoon used for the pre-douh
- 50 grams sugar
- 40 g butter
- 15 g skimmed milk powder
- 1 egg (s)
- 15 g salt
- 15 g bakin malt
- 360 g water
For decoration:
- oregano
- Parmesan
Print Recipe
Pin Recipe Instructions
- Prepare the pre-dough 6 hours to 3 days in advance: mix all the ingredients in a small bowl and stir with a wooden spoon for about 3 minutes until the dough is very soft and comes off the walls. The dough should still be a little sticky. Seal the bowl tightly with cling film or use a plastic bowl with a lid. The
- Let the dough rise for about 6 hours until the volume has tripled. Stir the dough through and use it or put it in a cool place for up to 3 days and then bake it. Alternatively, leave the pre-dough overnight in a not too warm place and use it the next morning.
- For the main dough, put all the ingredients in the mixing bowl, pour the pre-dough over it and knead for 3 minutes on a low level and a further 7 minutes on a medium level, until the dough is soft but not sticky. Place the dough on a silicone mat and use the mixing bowl
- cover. Fold the dough three times 10 minutes apart to get some structure. Then let the dough rise until it has doubled its volume.
- Divide the dough into 5 equal pieces, approx. 250 g each, and shape into balls. Let stand for 10 minutes.
- Then shape 5 loaves of bread approx. 30 cm long and place them either on a baguette tray or on a baking sheet lined with baking paper. Sprinkle the bread with water and sprinkle with parmesan and oregano. When the volume has doubled, bake the loaves at 200 ° C for 20 minutes.
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