100% WW Overnight Sandwich Loaf
Today’s bake was based on this method with really only a change in hydration to suit my flours. That, and I made a sandwich loaf versus a boule.
Built the WW starter from my rye starter over two builds. First build was at 100% hydration (1.5:6:6) and then the levain at 80% hydration (per method in attached photo). Levain had a very nice smell, almost buttery, when ripe. I have some coarse, local flour that I’ve been slowly using up, and I used it for the levain. Used KAF WW for the main dough.
Overall, very happy with the loaf. Crumb turned out uniform and what I really like for a sandwich bread. I think this will be my go to recipe for the weekly sandwich loaf. The color in the photo at the top of the post is very accurate. The crust is really nice reddish brown. Crispy but not tough.
Crumb was still a little moist after 4+ hours of cooling. Will see if it dries a little more. Finding the endpoint on my bakes is still elusive for me. I’ve tried temp, but it seems to vary from loaf to loaf. I’ve tried listening for the hollow thump. I think I hear a good hollow sound, but either I’m not listening for the right sound or too many years of industrial noise exposure has made hearing that sound not possible. 🙂 Something to continue working on…