Pan sourdough para sandwich
Rico y nutritivo, hecho con masa madre y con pocos ingredientes. Animate hacer este pan y verás que no comprarás más el pan en la tienda!
#homemade sourdough #sandwich #bread #easyrecipe
Start by mixing 150 grams of starter with 325 grams of warm water, 20 grams of olive oil and 25 grams of honey or sugar. Now add 20 grams of salt and 500 grams of bread flour. Mix it with a rubber spatula till you see no more clumps of flour. Comer with plastic fil and let rest for 1 hour. Now you will wet your fingers and lift one edge of the mix and bring it towards the middle, take take another edge and do the same, you’ll do 4 folds, cover and let rest half an hour. Uncover and do the fold method again, cover half hour, uncover and do the folds a third time and then a fourth time, cover and let rest for 4 hours or more till the dough doubles in size. Uncover and place of a floured surface, wet your hands and flatten dough into a rectangle, removing as many air bubbles. Now fold in the 2 long sides making sure not to over lap them. Next you’ll roll the dough tightly. Place in a greased loaf pan and cover. Let rest for 2 hours. Uncover and spray with water. Cover and bake for 30 minutes at 400F. Uncover and bake another 10-15 minutes or until the top looks golden brown. Remove from the oven and remove from the pan. Let cool down before you cut it.
Making your own pan sourdough bread for sandwiches is not only rewarding but also allows you to control the ingredients and flavor. The key to a successful sourdough loaf is patience and proper folding during the fermentation process. The folding technique enhances gluten development, which is essential for creating a chewy and airy crumb structure. Using natural starter, or madre, helps develop a rich tangy flavor and improves the bread's texture while also contributing to its nutritional benefits. Incorporating ingredients like olive oil and honey adds moisture and subtle sweetness, enhancing the sandwich bread's overall taste. To achieve the best results, maintain a warm environment for fermentation, ideally around 75°F (24°C). The dough should double in size during the bulk fermentation, which usually takes four hours or more, depending on temperature and starter strength. When shaping the dough, removing excess air bubbles ensures an even crumb and helps the bread hold its structure during baking. Rolling the dough tightly before placing it in a greased loaf pan allows the bread to bake into a perfect rectangular shape ideal for sandwich slices. Spraying water on the dough surface before baking encourages a crisp crust, while baking first covered and then uncovered allows the bread to cook through without drying out. Letting the bread cool completely before slicing avoids crushing the crumb and ensures clean, perfect slices. Homemade pan sourdough bread not only elevates your sandwich game but also offers a wholesome alternative to mass-produced bread. It’s a fulfilling baking project suitable for beginner and experienced bakers alike and a great way to nourish your family with fresh, preservative-free bread.
