The sandwich bread is one of the French bakery’s classic.
Toasted for breakfast or as main part of your croque-monsieur or club sandwich, it is the bread that will paired all your meals.
Here, Éric Kayser shows you its Japanese adaptation: smoother and lighter.
500g of white flour.
240g of water.
80g of sourdough starter.
10g of milk powder.
60g of sugar.
20g of crème fraiche.
40g of butter.
20g of fresh baker’s yeast.
And 10g of salt.
1 egg for the glaze.
An electric stand mixer.
Two baking pans.
A dough scraper.
A dough cutter.
The brush, a small bowl and a fork for the glaze.
Kneading: more or less 10 minutes
1st rising: 1 hour
Proofing: 1h30 to 2 hours
Baking: 25 minutes at 230°C
Pour the temperate water in the mixing bowl.
Add, the yeast, the flour and the milk powder, in this order.
And now, I can add the salt and the sugar, which should not touch the yeast.
And finally, pour the sourdough starter.
Turn on the mixer for 3 or 4 minutes at 1st speed in order to blend the ingredients properly.
Then, speed up at the 2nd speed.
Add the butter.
Once all these ingredients are well blended, slow down at first speed.
Pour the crème fraiche.
If you want to bake variations. You could, now, add the other ingredients (turmeric, nuts or pistachio paste, etc…). Just a few second for the blending at 1st speed.
Just before the end of the kneading, flour the bottom of the bowl, stop the mixer and get your dough out.
Put it down your floured table.
Form a ball.
Put it down a mixing bowl and cover it with a cloth.
Leave it to rest for an hour.
Put the dough down your table.
Divide it in 4 equal pieces.
Form 4 nice and perfectly round balls.
Grease the pans with a little bit of butter or oil.
Place a ball at each side of the baking pans.
Cover them with a cloth.
And leave them to proof for 1h30 to 2 hours.
Beat the egg with a fork in a small bowl.
Glaze the sandwich bread with your brush.
Put into the oven for 25 minutes at 230°C.