Loaf 87 – Lean Loaf for Sandwiches
This Lean recipe has become my “go to” loaf of bread. I love the flavor and it’s now very easy to make. This dough was mixed on Wednesday night and shaped, proofed and baked Thursday evening. One of the loaves is a gift for a friend that I had lunch with on Friday, the other was for weekend sandwiches.
I didn’t take any notes this time, as it is becoming routine. 1,200g of dough for two 600g batard loafs.
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- The dough is divided and shaped after a night in the fridge.
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- Shaped batards.
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- Batards after about 2 hours of proofing, ready to bake.
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- Half of the loaf I kept for weekend sandwiches.
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- Toasted roast beef sandwich.
