I’m looking for a sandwich bread recipe with ingredients measured by weight. I have bread flour and whole wheat flour and both pizza and regular Fleischmann’s yeast on hand, but no AP flour until I go shopping at the end of the week. If you have a good recipe, I’d really appreciate y’all sharing.
Imma second king Arthur flour’s web site. Their recipes are all by weight and they champion using weight over volume.
They have a pumpkin bread/roll recipe that’s really nice. It’s a dinner roll type bread, not cakey “bread”.
I just wish I could filter their recipes by ingredient. “bread flour” site:kingarthurbaking.com didn’t help either, got a bunch of links where that string was only in the comments.
I’ve had good success with KAF’s recipes (even if I don’t necessarily use their flour.) their recipes include grams usually. I like their collection of sourdough if you feel up to keeping a pet (aka the sourdough starter) but they also have ciabatta that uses a polish id recommend for Demi loaves/buns
Here’s a whole wheat recipe
Measuring by weight is the only real way I get any consistency in baking. I’m notoriously bad at baking but am looking to improve. Meats, soups, stews, main dishes, and potato side dishes are where my skills particularly excel.
I appreciate the recipe, I have some pulled pork leftover, I might try my hand at making some buns for sandwiches, maybe even a Cuban.
Baking is extremely formulaic, measuring by weight is the best way. Unless, like, you’re Paul Hollywood, or something.
I’d highly recommend perusing KAF’s recipes. There’s a lot of gems there. (Particularly well loved are the sourdough popovers and waffles, the Carmel-nut cinnamon rolls- which you can just make “normal” rolls, too, using the dough instructions.)
One of the nice things about KAF is they have a hotline if something is giving you trouble. Goes straight to the bakers (more or less?) in the test kitchen.
Edit: they also have instructions on how to start and care for a sourdough starter. (Basically consists of leave a lump of dough on the counter until wild yeast moves in. At which point you have pretty much the worlds easiest to care for pet.)
King Arthur is usually pretty good, but I haven’t tried this specific recipe. That calls for AP, but you could sub 10% WW and get pretty close. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
Stella parks is also good: https://www.seriouseats.com/100-whole-wheat-sandwich-bread
Lastly Sally’s baking is almost always great. Their recipe are usually well tested and dependable. https://www.kingarthurbaking.com/recipes/classic-sandwich-bread-recipe
Generally, you could probably follow any recipe that calls for AP and directly sub bread flour. For bread, the difference isn’t going to be a problem. You would have problems in a cake or biscuits, but you’ll be fine here. Additionally, subbing 10 - 20 % WW will effectively get you too about the same protein content as AP since WW doesn’t form gluten as easily.
I can vouch for the first recipe linked. It’s great.
Thanks, that was what I was looking for on making sure my gluten amount was at the expected amount.
Have you looked at afraid_of_zombies posts in lemmybread? This for instance https://lemmy.world/post/9201901
They post quite frequently with sandwich loaves
I’ve got a new community to sub to. Thanks!
