Sandwich Bread - White 

Soft and chewy extremely flavorful sandwich bread. Slice it thin for sandwiches, though. Makes 11 lb bread dough! SIX 32 oz loaves.

* Can use milk and butter in this recipe.

*For more wheat presence, I'm going to try:
50 oz whole wheat bread flour
25 oz all-purpose white flour
20 oz artisan white flour
and add 2 t yeast
In bosch mixer combine:
62 oz warm water
16 oz starter
1/2 c sugar
3 oz sunflower oil
Let soften just a minute.

20 oz all-purpose flour
20 oz whole wheat bread flour
3 full T salt
Mix until smooth batter forms because is a BIG mix for the bosch. Add in increments:
60 oz artisan white bread flour
Knead until mixed but still shaggy. Should be a little bit of a stiff dough, and it cleans the side of the bowl. (Sandwich breads are a little stiffer.)

Rest 1 hour.
*Add 1-2 t active dry yeast if desired to lighten the crumb just a bit.

Knead again LID OFF until smooth and uniform.

Turn out onto moist counter and stretch and fold with the bench scraper. Rest 5-10 min and stretch again. Continue to rest and stretch until it stands up in a ball. (Not because it is a stiff dough but because you've worked the gluten. It should be springy.)

Rise in 2 gal jar until doubled. It will come to the top or out the top if you've used the extra yeast!

Shape into 6 pans - 32 oz loaves.
OR 4 commercial size - 46 oz loaves!

Cover with damp towel and rise 1-2 hours until it has filled the pans. (They will crown in the oven.)

Preheat to 500*. Score tops (making very deep slits), spray with water, bake at convection bake 375* with steam 45-60 minutes until golden (these don't brown, just golden) and 200+* internal temperature.

Remove gently from especially the really large pans and place on their sides to cool, covered with the damp towel. This keeps it from collapsing and gives you just a bit more height and air structure.

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