2d • Recipes
Classic White Sandwich Bread
Classic White Sandwich Bread
With several posts on Baker’s percentages over the past several days, I decided to make two loaves of Classic White Sandwich Bread.
One was baked in an 8 1/2" x 4 1/2", standard loaf pan, and one was baked in a 9 x 5 (9.25 x 5.25 x 2.75), 2-pound loaf pan.
Both use the following recipe:
100% AP flour, 31% milk, 37% water, 16% melted butter, 7% sugar, 2% salt, and 2.5% instant yeast.
Questions that I had to answer:
- What is the hydration?
Hydration comes from the liquid, so 31% milk + 37% water = 68% hydration
- What ‘Total Dough weight’ do I use in these two pans?
- In the 8 1/2" x 4 1/2" standard loaf pan I use 750 grams total dough
- In the 9 x 5 (9.25 x 5.25 x 2.75), 2-pound loaf pan,I use 1,000 grams total dough.
- What is the sum of ALL of the ingredient Baker’s percentages?
100% AP flour + 31% milk + 37% water + 16% melted butter + 7% sugar + 2% salt + 2.5% instant yeast = 195.5% or 195.5 / 100 = 1.96 (rounded off)
- What is the ‘Total flour weight’ that I need for each size pan?
- Total flour wt. = (Total Dough wt) / (Sum of ALL Baker’s %’s)
- For the 8 1/2" x 4 1/2" pan: 750 / 1.96 = 383 grams ‘Total flour’
- For the 9.25 x 5.25 x 2.75 pan: 1,000 / 1.96 = 510 grams ‘Total flour’
- What is the recipe in grams for each size pan?
Given that (Total flour wt.) x (Ingredient Baker’s %) = Ingredient wt.
- For the 8 1/2" x 4 1/2" pan:
- 100% AP flour = 1 x 383 = 383 grams
- 31% milk = 0.31 x 383 = 119 grams
- 37% water = 0.37 x 383 = 142 grams
- 16% melted butter = 0.16 x 383 = 61 grams
- 7% sugar = 0.07 x 383 = 27 grams
- 2% salt = 0.02 x 383 = 8 grams
- 2.5% instant yeast = 0.025 x 383 = 10 grams
- Total Weight = 750 grams (rounded off)
- Hydration = (119 g milk + 142 g water) / 383 g flour = 68%
- For the 9.25 x 5.25 x 2.75 pan:
- 100% AP flour = 1 x 510 = 510 grams
- 31% milk = 0.31 x 510 = 158 grams
- 37% water = 0.37 x 510 = 189 grams
- 16% melted butter = 0.16 x 510 = 82 grams
- 7% sugar = 0.07 x 510 = 36 grams
- 2% salt = 0.02 x 510 = 10 grams
- 2.5% instant yeast = 0.025 x 510 = 13 grams
- Total Weight = 1,000 grams (rounded off)
- Hydration = (158 g milk + 189 g water) / 510 g flour = 68%
The method is the same for both:
- Mix and knead everything together in a stand mixer for 8 to 10 minutes at medium-low speed
- Proof until doubled in size, about 1 hour
- Shape the dough into a log to fit the length of the pan
- Place the log in a lightly greased loaf pan, allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan
- Bake the bread for 30 to 35 minutes at 350°F. For a largerloaf, it will take 5-10 minutes longer. Check the internal temperature. Aim for 200°F.
If using the following size pans, I use these ‘Total Dough weights.’
- 7.5 x 3.5 x 2.5 inch, 1-pound pan, use a ‘Total dough weight’ of 500 grams.
- 9 x 4 x 4 inch, small Pullman without a cover, use a ‘Total dough weight’ of 1,000 grams. This pan is considered a 2-pound pan, as are the classic 9 x 5 pan and the 1.5 L Zyliss pan.
- 12 x 4.5 x 3.125 inch, 2.5-pound pan, use a ‘Total dough weight’ of 1,250 grams.
- 13 x 4 x 4 inch, large Pullman without a cover, a 3-pound pan, use a ‘Total dough weight’ of 1,500 grams.
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Classic White Sandwich Bread
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