Classic Sandwich Bread with Poolish - San Diego Artisan Bread School

Name: Classic Sandwich Bread with Poolish - San Diego Artisan Bread School
Ingredients: 105 grams White whole wheat flour ((Regular whole wheat may be used.)); 105 grams Water, room temperature; pinch Instant yeast; 210 grams Poolish, made last night.; 280 grams Unbleached all-purpose flour; 1 ½ tablespoon Granulated sugar; 1 ½ teaspoon Instant yeast; 55 grams Water ((Warm 70°F/21°C-85°F/29°C)); 115 grams Milk-Whole is best for flavor. ((Warm 70°F/21°C-85°F/2/°C) (Any milk may be used.)); 1 ½ teaspoon Salt ((fine sea salt)); 1 tablespoon Unsalted butter ((Melted and cooled))

"This delightful and versatile classic soft sandwich bread is wonderful for sandwiches, toast or French Toast. The addition of whole wheat makes the bread more nutritious with additional vitamins and fiber...."

INGREDIENTS

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105 grams White whole wheat flour ((Regular whole wheat may be used.))

•

105 grams Water, room temperature

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pinch Instant yeast

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210 grams Poolish, made last night.

•

280 grams Unbleached all-purpose flour

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1 ½ tablespoon Granulated sugar

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1 ½ teaspoon Instant yeast

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55 grams Water ((Warm 70°F/21°C-85°F/29°C))

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115 grams Milk-Whole is best for flavor. ((Warm 70°F/21°C-85°F/2/°C) (Any milk may be used.))

•

1 ½ teaspoon Salt ((fine sea salt))

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1 tablespoon Unsalted butter ((Melted and cooled))

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