Andrew Fiorillo

Hi!

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© Copyright 2024, Andrew Fiorillo
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I’ve been working on a sandwich bread that satisfied three requirements:

  1. I can bake it on Sunday, and it’ll avoid staleness until Friday.
  2. It does not require a 12+ hour pre-ferment.
  3. It is lactose-free (and easily made vegan) to share with coworkers.

This recipe meets those requirements (though it need some serious wrapping to last until Friday). It uses the tangzhong method to get away with a higher moisture content, prolonging the staling process.

Ingredients

Ingredient Quantity Mass (g)
Bread Flour 20
Oat Milk 120
White Sugar 25
Unsalted Butter 30
Bread Flour 365
Dry Coconut Milk Powder 10
Salt 1.25 tsp 4
Active Dry Yeast 2 tsp 5
Oat Milk 150
Gross Mass 729
Dough Tangzhong

Equipment

  • A small saucepan
  • Whisk
  • Large mixing bowl
  • Dough hook
  • 22cm (~8.5 inch) greased loaf pan
  • Oven set to 175 ℃ (~350 ℉), after fermentation.

Procedure

The tangzhong is prepared over low-heat, then cooled with the sugar and butter before working it into the dough. Once the dough is mixed, ferment for at least two hours, and then bake.
  1. For the tangzhong, whisk the flour and oat milk together in the small saucepan over medium-low heat. Continue whisking without stopping until the mixture has thickened – the final state has roughly a molasses-like consistency.
  2. Whisk the sugar and butter into the tangzhong until the mix is uniform. If it’s not already, let the mixture cool to no hotter than 38 ℃ (~100 ℉) – any hotter risks killing the yeast.
  3. Begin the dough by whisking together all the dry ingredients in the mixing bowl. Once combined, use the dough hook to work together the oat milk, tangzhong, and flour mixture. With a standmixer, this could is done by mixing on 1st speed for two minutes.
  4. At this point the dough should be mostly together though very sticky. Knead for an additional four minutes (or three minutes on 2nd speed with a mixer).
  5. Ferment the dough for a total of two hours. After the first hour, turn the dough out onto a lightly floured surface and “fold” the dough – stretch outwards and fold in half – a few times. The dough should be noticably smoother an additional hour after folding.
  6. Place the dough in the greased loaf pan, lightly patting it to fill the corners. Let the dough proof (final rise) for an additional 30 minutes.
  7. To help with browning, brush a little extra oat milk onto the dough before it enter the oven.
  8. Bake for 30 minutes in a 175 ℃ oven. The loaf is ready when the crust is a golden brown and knocking on the bottom sounds hollow.

Notes