Pão de sanduíche com fermento natural

Ingredientes

• 240 grams Whole milk (3% room temperature)
• 100 g Egg
• 30 g Sugar
• 30 g Butter (unsalted room temperature)
• 120 grams Sourdough starter
• 500 grams Bread flour
• 9 grams Kosher salt
• 180 g Milk (3% room temperature )
• 90 g Eggs ((I used 1 egg and 1 egg yolk) )
• 23 g Sugar
• 20 g Butter (unsalted, room temperature )
• 90 g Sourdough starter
• 390 g Bread flour
• 9 g Salt

Modo de preparo

1. 1

   Refresh your starter - Combine the sourdough starter, water, and flour in a medium bowl. Stir well to combine. Cover and leave to rise for 3 to 5 hours at room temperature until doubled in size.

2. 2

   Autolyze - Add the milk, eggs, and sugar to a large mixing bowl of a stand mixer. Combine well. Add the flour and salt, followed by the starter. Stir well with a wooden spoon or spatula. Cover the bowl and leave to rest for 60 minutes.

3. 3

   Knead - Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft room-temperature butter and knead for another 4 to 6 minutes or until smooth and elastic.

4. 4

   Bulk ferment - Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.

5. 5

   Punch - When the dough is doubled in size, punch it down and transfer it to a clean work surface. Break any large air bubbles and shape the dough into a ball again.

6. 6

   Divide - Roll the dough into a cylinder and divide the dough into four portions. Alternatively, you can roll the dough into one large log to make classic sandwich bread.

7. 7

   Shape - Roll each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Then, fold the top and two sides in. Then, roll towards you into a sausage shape. Place the pieces into a buttered sandwich loaf pan, seam side down. (loaf pan size in the ingredients)

8. 8

   Proof - Cover with a clean kitchen cloth or plastic wrap and leave in a warm place to proof for about 2 to 3 hours or until almost doubled in size.

9. 9

   Preheat oven - Preheat the oven at 375°F / 190°C / Gas mark 5 for at least 20 minutes.

10. 10

    Egg wash - Brush the loaf with egg wash, milk, or cream.

11. 11

    Bake - Bake for about 40 to 45 minutes until lightly golden on top.

12. 12

    Cool - Take it out of the pan, and brush it with melted butter. Cool in the pan for 5 minutes, then invert on a cooling rack and cool completely before cutting.