Light Wheat Sandwich Bread

This sandwich bread was so pretty! It also sliced like a dream. 🙂

The recipe is from The Bread Baker’s Apprentice, via Smitten Kitchen.com. I weighed the flours and used coarse salt. I mixed and kneaded the dough in a stand mixer and used a proofing oven as well.

The original post had a link for the windowpane test– which was quite helpful! I added additional kneading time to my dough after it failed the test.

Yield: One 2-pound loaf

• 2 1/2 cups (11.25 oz) unbleached high-gluten or bread flour
• 1 1/2 cups (6.75 oz) whole-wheat flour
• 1 1/2 tablespoons (.75 oz) granulated sugar or honey
• 1 1/2 teaspoons (.38 oz) coarse salt
• 3 tablespoons (1 oz) powdered milk
• 1 1/2 teaspoons (.17 oz) instant yeast
• 2 tablespoons (1 oz) unsalted butter, at room temperature
• 1 1/4 cups (10 oz) water, at room temperature

1. In the bowl of a stand mixer, stir together the high-gluten/bread flour, whole-wheat flour, sugar (if using), salt, powdered milk, and yeast in a 4-quart mixing bowl.
2. Add the butter, honey (if using), and water.
3. Using the paddle attachment, mix on low speed until the ingredients form a ball. If there is still flour in the bottom of the bowl, dribble in additional water. The dough should feel soft and supple. It is better for it to be a little too soft that to be too stiff and tough.
4. Using a dough hook, knead the dough on medium speed for 6 to 8 minutes. (To knead by hand, sprinkle flour on the counter, and transfer the dough, and begin kneading, adding more flour if needed to make a firm, supple dough that is slightly tacky but not sticky. Kneading should take about 10 minutes.) The dough should pass the windowpane test and register 77 to 81 degrees F.
5. Lightly coat a large bowl with cooking spray and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
6. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size. (I used a proofing oven for 1 1/2 hours.)
7. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.
8. Form it into a loaf by working from the short side of the dough, rolling up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it.
9. Pinch the final seam closed with the back edge of your hand or with your thumbs.
10. Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Mist the top with spray oil and loosely cover with plastic wrap.
11. Proof at room temperature for approximately 60 to 90 minutes (final rising times vary), or until the dough crests above the lip of the pan. (I used a proofing oven and the dough was ready in about 45 to 50 minutes.)
12. Preheat the oven to 350° F with the oven rack on the middle shelf. (I used the true convection setting.)
13. Place the bread pan on a sheet pan and bake for 30 minutes.
14. Rotate the pan 180° for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190° F in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.
15. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours, before slicing or serving.