Overnight Sandwich Loaf
A spin on a classic white tin loaf.Made with a tangzhong & enriched with butter, this light & fluffy bread is great for sandwiches at lunch or toast for breakfast.
Servings: 6 People
Equipment
- Stand Mixer
- Digital Scales
- Small Saucepan
- Digital Food Probe
- Large Mixing Bowl
- Measuring Jug
- Spray Bottle
- 2lb/900g Loaf Tin
Ingredients
Tangzhon
- 25 g Strong White Bread Flour
- 50 g Whole Milk
- 25 g Water
Dough
- 475 g Strong White Bread Flour
- 225 g Water
- 2 g Dried Active Yeast
- 11 g Maldon Salt
- 2 tsp Caster Sugar
- 1 tbsp Olive Oil
- 30 g Unsalted Butter At Room Temperature
- Rice Flour For Dusting
Instructions
- First, make the tangzhong. To do this, place the flour, milk & water into a small saucepan & whisk to combine. Cook over a low heat until you have a thick paste, stirring constantly with a spatula. Transfer to a bowl & leave to cool to room temperature.
- Now onto the dough.Weigh 100g of the water into a jug & warm in the microwave to 38°c (alternatively you could heat this up in a saucepan then transfer to a jug), then whisk in the yeast & leave to go bubbly, 5-10 minutes.
- Next, in the bowl of a stand mixer, with a dough hook attached, place the flour, salt, sugar, oil, tangzhong & the remaining 125g of water (which has been warmed to 25°c).Give the activated yeast a whisk, add this to the bowl then mix on a medium speed until you have a rough dough that is starting to come away from the sides of the bowl, 3-4 minutes.
- With the mixer still going, add in the butter a small amount at a time, incorporating each piece fully before adding more. Once all the butter has been mixed in, continue kneading the dough until smooth & it passes the window pane test, 5-10 minutes.
- Transfer the dough to a clean worksurface, shape into a ball then place into a lightly oiled bowl. Cover with clingfilm & leave at room temperature until almost doubled in size, 1-2 hours.
- Once risen, take the dough out of the bowl & place onto a clean worksurface. Shape into a ball & leave to bench rest for 10 minutes.
- Lightly oil your loaf tin.
- Dust the top of the dough with rice flour then flip upside down. Flatten the dough slightly then bring the bottom edge into the middle. Bring the left edge into the middle followed by the right - they should overlap slightly. Fold the top edge into the middle then starting at the new top edge, roll the dough up into a sausage, making sure that the seam is on the bottom. Using either a bench scraper or your hands, drag the dough towards you slightly to seal the bottom & to create further tension on the dough’s surface. Dust with rice flour.Transfer to your oiled loaf tin, cover loosely with clingfilm & refrigerate overnight.
- The next day, remove the dough from the fridge & leave to rise at room temperature until the top of the dough is starting to rise above the top of the tin, 1-3 hours.
- 30 - 45 minutes before the dough has finished rising, place an empty roasting tin on to the floor of your oven (or bottom shelf) & preheat to 220°c.Fill a spray bottle with cold water.
- Once risen, give the loaf a good spray with the cold water.Place into the middle of the preheated oven then carefully pour a cup of cold water into the preheated roasting tin. Quickly close the oven door & bake until risen & a deep golden brown, 25-30 minutes. Check the bread after 20 minutes, if it is colouring too much, cover the top with foil.
- Once cooked, immediately remove the bread from the tin & leave to cool completely on a wire rack.
Notes
To Cook In An Aga.
Bake the bread on the grid shelf which has been placed on the floor of the roasting oven. Place the cold plain shelf on the top set of runners.
Skip the roasting tin/steam step. Instead, spray the loaf with water before baking. Kept in an airtight container, this bread will last 2-3 days. A tangzhong is used in this recipe. This is where a small portion of the flour & liquid is cooked on the stove until thick, cooled down & then added to the dough. This gives the bread a fluffier texture & gives the bread a longer shelf life. This bread is made with dried, active yeast which needs activating in warm liquid before being used.
Try to get the water as close to 38°c as possible for the best results. Make sure to give the dough enough time in the mixer. It should pass the window pane test.
(Here’s a video demonstrating how to perform the window pane test). The flour I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one. Once shaped, the dough is left in the fridge overnight for its’ second rise. I recommend refrigerating for at least 8 hours & up to 15 - around 12 is best.
Bake the bread on the grid shelf which has been placed on the floor of the roasting oven. Place the cold plain shelf on the top set of runners.
Skip the roasting tin/steam step. Instead, spray the loaf with water before baking. Kept in an airtight container, this bread will last 2-3 days. A tangzhong is used in this recipe. This is where a small portion of the flour & liquid is cooked on the stove until thick, cooled down & then added to the dough. This gives the bread a fluffier texture & gives the bread a longer shelf life. This bread is made with dried, active yeast which needs activating in warm liquid before being used.
Try to get the water as close to 38°c as possible for the best results. Make sure to give the dough enough time in the mixer. It should pass the window pane test.
(Here’s a video demonstrating how to perform the window pane test). The flour I use is a Canadian white bread flour from Shipton Mill. You can use any bread flour but I get the best results using this one. Once shaped, the dough is left in the fridge overnight for its’ second rise. I recommend refrigerating for at least 8 hours & up to 15 - around 12 is best.