white sandwich bread Archives

10 Hours Proofed Sandwich Bread

Have you ever heard before 10 hours proofed sandwich bread recipe or overnight proofed sandwich bread in the fridge? Why should I ferment my bread dough for a long 10 to 12 hours if the whole process of bread baking can be completed in 3 hours maximum? Well, sometimes after kneading the dough, you get a call from your friend that she needs your help and you just can’t say no! Or we get a reminder message from the phone that today you had your long awaited appointment with the doctor and can’t afford to miss it. Our daily routine also is so hectic sometimes with multiple chores to finish in the day that we are not able to keep a careful watch on the bread dough and it gets over proofed.

Personally, I don’t like over proofed dough as it gives a strong yeasty smell to bread. So to avoid any such situation, we can proof the dough in the fridge with our convenience for an entire day or night and bake it after 10 to 12 hours. That’s how we will get 10 Hours Proofed Sandwich Bread.

Just in case if you have any doubts about the quality of bread after 10 hours of proofing in the cold temperature of fridge (which is quite contrary to the normal proofing done at a warm place), I will show you the picture of bread and then let you decide if still you are having second thoughts to try this 10 hours overnight proofed sandwich bread recipe.

I loved this simple long proofed bread and honestly speaking, there are no specific technical details needed to try this recipe.

The only thing which you have to take care of is not to add more yeast to the flour.

Remember, that because of the cold temperature of the fridge, fermentation process slows down but it is continuously happening. It will just take longer than proofing the dough in warm temperature.

So no need to worry about the proofing part. Rest of the process is same. After 10 to 12 hours take out the dough from the fridge, let it rest for half an hour so that it can come on to room temperature. Later deflate it, knead it a bit, roll it in a shape of loaf, keep it in the bread tin, cover it for second proofing and then bake – that’s it!!!

So, now if you have a busy schedule also, you can still bake a home-baked sandwich bread for your family.

Just in case you are a newbie in bread baking and not comfortable with this 10 hours fermentation process, you can still try this recipe without keeping the dough in the fridge and follow the normal bread baking process. I have a few more sandwich bread posts – you can check them also…

White Sandwich Bread(1) with active dry yeast

Tri colour sandwich bread

Sweet milk bread

Breads

White Flour Sandwich Bread(4) cylindrical shaped

White Sandwich Bread(3)

Wheat flour Sandwich Bread(3) cylindrical shaped

Garlic Bread

For complete tips on bread baking check the following post and if you still have any questions please feel free to ask…

Basics of baking – bread/buns/rolls (Wheat flour buns with pizza spices-2)

Ingredients :

White flour (maida) 3 cups

Milk powder 1/4 cup

Instant active yeast 1 tsp

Salt 1 tsp

Sugar 1+1/2 tbsp

Oil/butter 2 tbsp

Water 1+1/2 cup (reduce or increase as per requirement)

Bread tin size: width: 10 inch height: 3 inch depth 4 inch

Points to remember :

Except water, all ingredients should be on room temperature.
Water should be slightly warmer than lukewarm but not hot.
Dough might dry up a bit inside the fridge – so to keep the moisture as is, I have used slightly more water than usual to knead the dough. But never follow the water quantity blindly as written in the recipe – just knead the dough slightly more wet than usual and of course as per the absorbing quality of your flour.

Process :

Collect all dry ingredients in a big vessel.

Slowly start pouring water and collecting dry ingredients together in the shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 12-15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly dough will become smooth.

Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying up. Cling wrap the bowl with 3-4 layers and keep it in the fridge overnight for first proofing .

In the morning, grease the bread tin and its cover (if using tin with cover) with oil.

After 10 /12 hours take out the dough bowl from the fridge and let it rest for half an hour so that it can come to room temperature.

Sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and deflate it softly.

Knead the dough very gently to make it smooth and spread it in a rectangular shape according to the size of the bread tin. Roll it tightly in the shape of the log.

Seal the sides by pinching them.

Keep the log in your ready bread tin by keeping the seam side down. Apply some oil/butter to it, cover it and keep it for second proofing for 20 to 30 minutes.

Just 10 minutes before the baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to the proofed dough and bake it in a preheated oven at the same temperature for 35 to 40 minutes or till the top of the bread starts becoming brown. You can tap on top of the bread – if it sounds hollow, bread is done!!

If you are using bread tin with cover, then uncover the lid after 35-40 minutes and bake on medium rack with top rod on and with fan for 5-7 minutes more. This extra time will be helpful in getting nice brown colour. Be careful – keep an eye on the baking as you don’t want the top of the bread to turn dark brown.

Temperature of every oven varies – so you should be careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes clean the edges of the tin with a knife and take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for a long time in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4 to 5 hours.

Though you can slice the bread once it cools down completely, but keeping in the fridge will settle down its crumbs and you will get amazing slices while cutting with serrated knife!!!

April 14, 2020April 28, 2022

Deeksha Pathak62 Comments

White Flour Sandwich Bread(4) cylindrical shaped

Finally, after a long gap I am baking!!!

I love baking or doing new experiments in my kitchen. But sometimes a phase comes in life when you don’t want to do anything. You simply want to leave everything and disappear somewhere. Sounds hilarious, but I was wishing that I should be kidnapped 😁.

Not sure if this thought was hilarious or weird 🙆.

Around one month back I had gone to my favorite shop in a ‘Baking institute’ in Bangalore to buy brown sugar for chocolate cookies. Unfortunately brown sugar was not available there too but I found some new bread tins and without giving a second thought I bought them. My husband Manish was puzzled with my obsession for bread tins.

According to him ‘it’s the same bread you are going to bake in this tin also, then what difference does it make?’

I did not argue. I didn’t want to justify myself for my collection of bread tins. No one can understand that glow in your eyes the moment you see a different type of tin. And most importantly, I don’t buy costly branded stuff here. “Go local” is my motto.

You can check this place through their website

http://bakersmart.co

I am posting another link and complete address of this shop also. It is an Institute of baking and cake art, and within their premises they have this shop, probably for the convenience of their students.

46/3, Mission road – Double road junction, Above Noble stores, Bangalore – 560027, Mission Road, Bangalore, 560027, Karnataka

Home

The shop also had triangle shaped bread tins, but they were too big in size,so I didn’t buy, although I was very tempted to buy them.

Shopping was over and I was excited to use those tins. But somehow, as I mentioned before, I had completely lost interest. Every morning I used to plan to bake this and that but ended up not doing anything; strange!

Slowly I prepared myself to come out of this phase and last week, one whole day all I did was bake cookies and breads.

This was such a good and productive day – cookies were perfect and breads were wonderful!! I felt so good and excited for trying some new things…..!

Now let’s talk about this bread. One day while surfing on Google I found the image of cylindrical shaped bread. I liked it a lot. After reading about it I found that it’s an old style of bread baking.

Old style??? Are you kidding, it looks so wonderful.

That’s why the moment I saw this type of bread mould in the shop, without thinking I purchased. They had plain cylindrical tins also but because of the stripes effects I preferred to buy this one.

I loved the picture perfect cylindrical log of bread and those cute round circles of bread slices….

Do you still think that I need to justify my shopping!

Come, let’s bake this bread!!

If this is your first bread baking experience or you have some doubts regarding bread baking, I have given some tips in a separate post to help you with your doubts. Go through this whole post, Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe) but still if you have any doubts feel free to ask.

Measurements for bread tin

11 inch length
3 inch diameter

Ingredients :
All purpose flour(Maida ) 2 +1/2 cups
Milk powder 1/8 cup
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 3 /4 tsp
Oil/butter 1+1/2 tbsp
Water 1 cup minus 1 tbsp (should be slightly warmer than lukewarm but not hot)

Rest of the ingredients should be on the room temperature.

My 1 cup is 250 ml

Process :

Take all dry ingredients in a big vessel so that kneading is easy.

Collect all these ingredients in shape of a rough dough with the help of water. Don’t use entire quantity of water in this step.

Now keep adding water in small quantity along with oil/butter and knead the dough for 15 minutes or till it gets elasticity.

Transfer this smooth dough into a big size oil greased bowl. Apply some oil on top of the dough, cling wrap the bowl and keep it in a warm place for first proofing.

In between, keep baking tin ready by greasing it with oil/butter. Remember to grease both the bottom and lid sides.

After first proofing, take out the dough on clean and oil greased kitchen counter and punch it lightly.

Collect the dough together, knead it very lightly to make it smooth and spread it as per the size of baking pan.

From the top, start rolling it tightly and prepare a log.

Don’t let the edges be loose – seam them by pinching nicely.

Keep this seam side down and gently place this log in the baking tin.

Apply some oil/melted butter on top of the log to avoid it drying and close the tin for second proofing.

Just 10 minutes before second proofing time is getting over, preheat oven at 180/185 degrees.

Second proofing will be over in 20-30 minutes.

Brush up the log with milk, close the lid and bake it at 180/185 degrees for 40-50 minutes or till the log gets beautiful brown colour.

Isn’t this a gorgeous bake!!!

Take out this beautiful cylindrical loaf of bread, apply butter all over it(I forgot) and let it cool down completely on cooling rack. You can slice it once bread cools down completely but for the best results, cling wrap it with 3-4 layers, keep it in the fridge for 3-4 hours and then slice it with a serrated knife.

You will be dancing with joy seeing your neat, pretty, cute bread coins!!!

Story of these beautiful bread slices doesn’t end here…….

soon it will be followed by the post of whole wheat flour cylindrical bread version….

till then try this all purpose flour bread. White flour boosts a lot of confidence in your baking journey.

If you liked this post, I would love to hear from you in the comments and if you are trying this recipe,please share your experience with us. Your experience might be a lot useful for others!

February 9, 2019February 10, 2019

Deeksha Pathak54 Comments

White Sandwich Bread(3)

Who doesn’t love White Sandwich Bread.. I love them too in two different ways – first is baking my own sandwich bread and second is slicing the loaf. Getting beautiful slices of sandwich bread makes my day lovely!

Usually, my preferred time for baking bread is afternoon, so that once bread cools down I can keep it in the fridge for a few hours. This allows me to slice the loaf in the night, cling wrap and keep in the fridge and have that as breakfast the next day!!

I remember very well that my first baked bread was also a white sandwich bread. It was a tiny loaf and that time I had no idea even about the right size of baking tin. It was a broad tin so I got a kind of rusk shape of slices but I was very happy as I got beautiful crumb. Slowly I learnt to use right size of tin according to the quantity of flour. Reading various wonderful blogs and doing lots of experiments helped me to learn about bread baking. While reading blogs I came across a wonderful blog from King Arthur Flour. While going through the blog I found one bread recipe which was baked in pullman loaf tin. This tin gives perfect square shape of bread slices – the exact shape we get from the market bought bread. It was quite impressive. In this tin, bread is baked with the cover on top of the tin which turns the rising dough into flat square shape. I searched online for this tin and found it a bit costly and I already had 3 different sizes of bread tin so it didn’t make sense to spend so much only for one tin.

For my baking requirements I usually shop at a baking institute in Bangalore . They have a very good store for most of the material related to baking, probably for the convenience of their students. Once while window-shopping I found some sturdy bread–tins with cover. These tins were local-made and so were in my budget. I bought two tins and thought of trying to bake flat–top bread loaf. For trial I baked white sandwich bread and it came out really good with square slices. This tin didn’t give sharp edges around the loaf but I didn’t mind because ultimately I got square slices and that was the goal!

Then I tried other tin which was little bit bigger than the previous one and it’s cover was tight unlike the previous one. This tin gave very sharp edges to the bread loaf with square slices.

So, now I have completely given up the idea of buying authentic pullman bread tin. I am quite happy with these two local made bread tins. To tell you the truth, while baking bread in these tins I really missed the beautiful dome shaped rise we witness during baking in the oven. To see bread rising in the oven has its own charm!!! I felt as if I am trying to grow a bonsai plant and restricting it’s freedom of growth. But bonsai too has its own charm and one needs skills to develop it!! So baking bread in an open tin or with covered tin – both have their own beauty!!

Ingredients:

Maida (all purpose flour) 3 cups
Milk powder 1+1/2 tbsp
Salt 1 tsp
Sugar 1+1/2 tbsp
Instant active yeast 1 tsp
Oil/butter 2 tbsp
Water 1 cup+ 2 tbsp
(should be slightly warmer than lukewarm but not hot; can increase or decrease little bit as per the absorbing quality of your flour)

The measurement of bread tin in inches is – length 8 depth 3+1/2 width 3+1/2

All ingredients should be on room temperature except water.

If you can’t find bread baking tin with cover, you can still try this recipe in your regular tin.

For few more tips on bread baking you can check this link Wheat flour buns with pizza spices (2) (basic tips to follow if following a bread /buns recipe)

Process :

Collect all dry ingredients in a big vessel.

Slowly start pouring water and start collecting dry ingredients together in shape of a dough. Don’t worry about loose or tight consistency of dough at this stage.

Now start pouring remaining water 1 tbsp at a time and knead the dough for 15 minutes by adding oil/butter simultaneously.

Initially, kneading will look a lot messy, but slowly dough will be smooth. Keep the dough in an oil greased bowl for first proofing (bowl should be big enough to have extra space for doubled up dough). Apply some oil on top of the dough to avoid it drying. Cling wrap the bowl and keep it at a warm place for first proofing. I generally keep my bowl in switched-off microwave. First proofing takes 1 to 1+1/2 hours depending on the temperature of your kitchen.

In the meantime grease bread tin and its cover with oil.

Once dough doubles up, sprinkle some flour on clean kitchen counter or grease it with oil. Take out the dough and punch it softly.

Knead the dough very softly and spread it in a rectangular shape according to the size of bread tin.

Start rolling it tightly in the shape of a log.

Seal the sides by pinching it.

Keep this sandwich bread log into the tin by keeping seamed side at the bottom and apply oil on top of the log to avoid it drying. Cover it with its tin cover and once more keep it in the switched-off microwave or any warm place for second proofing. Second proofing generally takes 15 to 20 minutes.

Just 10 minutes before baking, preheat your oven at 185-190 degrees for 10 minutes. Give milk wash to proofed dough and bake it in a preheated oven for 35 to 40 minutes or till the top of the bread starts becoming brown.

After 35-40 minutes uncover the lid and bake on medium rack with top rod on with fan for 5-10 minutes more. To check whether bread is done or not, tap the top of the bread; if it sounds hollow, it’s done! Be careful – don’t let the top of the bread become dark brown, so keep an eye.

Temperature of every oven varies,– so you should be little bit more careful and judge the baking time as per your experience.

Take out the tin from the oven, keep it on a cooling rack and apply butter on the top to keep it soft.

After 5-7 minutes take out the bread from the tin and let it cool down completely on the cooling rack. Don’t leave the bread for longer period in the bread tin. The heat of hot bread will turn it soggy from the bottom.

Later cling wrap the loaf and keep it in the fridge for 4-5 hours. Don’t slice the bread without keeping it in the fridge, no matter how much you are tempted. Keeping in fridge will settle down its crumbs and while cutting with serrated knife you will get wonderful square slices of white sandwich bread !!!

Break into a happy dance… 💃💃

December 24, 2018November 1, 2021

Deeksha Pathak20 Comments

White Sandwich Bread (2)

Have you ever tried baking bread at home?

If no, then you must definitely try it once. It’s so addictive, it’s magical, it’s therapeutic , it calms you down, it gives amazing joy and when you get wonderful slice from homebaked bread, you are forced to bake again and again!!!!!!

And the best part of baking bread is that it’s a great learning experience. We always learn from every single bake.

But still if you are slightly hesitant to try bread, my personal suggestion is to try baking buns first…. baking buns will boost your confidence.. and you will be ready to graduate to baking bread. I have few recipes for buns in my blog – you can try them…Spicy buns with cumin seeds and red chilli powder, Plain Buns with wheat flour + maida and Tea time Wheat Flour Buns with pizza spices.

When I started my learning lessons to bake bread, I started with all purpose flour (maida). I agree with you all that all purpose flour is not healthy. But I got immense confidence once I got perfect bread of loaf with maida. And if you are too strict with your eating habits, you can gift your maida breads to your house helps, neighbors, relatives or can take to your work place to get lots of appreciation!!!!!

Ingredients :

Maida 3+1/2 cup
Milk powder 1/8 cup
Instant dry yeast 1+1/2 tsp (Gloripan brand)
Salt 1+1/2 tsp
Sugar 1+1/2 tbsp
Oil /butter 2 tbsp
Water/Milk 1+1/2 cup
First proofing time (kept outside) 80 minutes (1 hour 10 minutes)
Second proofing…. 1/2 an hour

Process :

Dough can be kneaded only with lukewarm water or can be with half milk and half water. Milk keeps your bread soft and I always knead bread dough with lukewarm milk and water mix.

In a big size vessel keep all dry ingredients – which are maida, salt, sugar, milk powder and yeast (all ingredients should be on room temperature).

Mix all these ingredients together and slowly start adding water and bring all the ingredients in shape of the dough.

Flatten this dough and sprinkle water and start kneading the dough. Dough consistency should be smooth but not too wet. While kneading add one tbsp oil/butter.

Knead the dough for at least 15 minutes to get elasticity in it. You will notice that dough has become very smooth in 15 minutes kneading. Add rest of oil/butter.

Knead slightly more and dough is ready.

Keep it in an oil greased bowl. Brush the dough with oil to avoid it drying – cling wrap the bowl and keep it at a warm place for first proofing. Generally I keep the dough for first proofing in my switched off microwave. But during summer, kitchen temperature is usually hot, so I kept it cling wrapped and covered with kitchen towel on kitchen counter.

First proofing (dough rising to double the size) took one hour and ten minutes. Don’t let the dough over proof.

Place the dough on neat and oil greased kitchen counter and punch it gently.

Knead the dough very gently and roll it in a rectangular shape.

Start rolling it tightly from the top and prepare a tight roll.

Pinch the seam sides.

Grease baking tin with oil and place the roll in it by keeping the seam side at the bottom of the tin.

Brush the roll with oil to avoid it drying and cover it with another baking tin (I find covering it with another baking tin very convenient) and again keep it at dry and warm place for second proofing.

Second proofing doesn’t take much time. Generally it gets over between 15 to 30 minutes. Mine took 30 minutes because I kept the tin on kitchen counter.

Just 10 minutes before baking, preheat oven at 200/, brush up the roll with milk and bake for 30-40 minutes at 180/.

If you have a small oven, microwave or OTG, then the top of the bread starts getting brown very quickly and by the end of the baking time, the top becomes very hard. To avoid this problem take out the tin from oven when bread is becoming brown. Generally it happens halfway in the baking process.

Cover only the bread (not the tin) with almuniun foil (it’s called tenting) and keep the tin back in the oven and continue baking till it is done.

When you tap the top of the bread it should sound hollow …. it’s a sign that bread is done!

Take out the tin from the oven and place it on a cooling rack for it to cool down and apply butter on top of the bread to keep it soft.

Don’t let the bread stay in the tin for more than 10-15 minutes because in the cooling process steam will collect at the bottom of the tin and this will make bread soggy from the bottom.

Once the tin is comfortable to touch, clean the edges of the tin with knife and take out the bread and leave it on the cooling rack till it cools down completely.

Don’t slice your bread loaf immediately after it cools down as the crumb is not yet settled completely. Cling wrap with two, three layers and keep it in the fridge for 4-5 hours. I always prefer baking bread in the daytime, keep it cling wrapped in the fridge and slice it in the night, again wrap it and keep it in the fridge and use it in the morning.

If you want perfect beautiful slices of bread, don’t hesitate to buy a good serrated knife and enjoy your homebaked bread as a toast, or any variety of sandwich.

But trust me, before you start preparing sandwiches, you will not resist gobbling up one or two slices of bread just like that…. after all, nothing is better than homebaked bread !!!!