Artisan Sandwich Bread
Created by Chef Caroline Achard
Baking bread can be an intimidating task, especially if you don't consider yourself much of a baker or if you're lacking experience. Luckily this easy to bake recipe will give you a beautiful and delicious loaf of bread every single time.
Using only a few ingredients, and a few hours (including rise and proof time) you can prepare and bake this loaf in the early morning and serve it for lunch.
Of course, the recipe has been prepared, proofed, and baked in our Panibois - Duc baking mold adding that classic artisan touch and feel. You can get a small discovery pack to recreate the recipe by following the link here but of course, this will work for any traditional metal loaf pan. This recipe requires no kneading, rather just forming into a simple 'batard' shape. Baking with some water in the oven helps give the crust a perfect crisp.
All around, this recipe is extremely easy to prep and bake, and yields some delicious results. This is one recipe you'll definitely want to add to your collection. If you're looking for something a bit sweeter, check out our pastry cream brioche recipe.
Get the downloadable Sandwich Bread PDF recipe below.
Makes 9 to 12 amuse-bouche molds
- 3 cups (450g) bread flour
- 1 tsp active dry yeast
- 1 ½ tsp (9g) salt
- 1 ½ cups (350ml) water
- 2 tbsp + 1 tsp: sesame, poppy, sunflower, and flax seeds
- ¼ cup rye berries
- ¼ cup oat groats
- 7 oz boiling water
- In a large bowl combine flour, yeast, and salt.
- Add water and stir until blended (dough will be shaggy and sticky).
- If you plan on adding seeds, you can add them now and mix.
- Note: the night before you plan on baking, place all seeds/grains in a bowl, add 7oz boiling water and mix everything. Cover the bowl with a lid and let sit at room temperature overnight.
- After completely mixing all ingredients cover bowl with a kitchen towel and let rest at room temperature for 4 hours.
- Preheat oven to 475°F with a rimmed baking sheet on the lower rack.
- Place dough on a lightly floured work surface, and sprinkle the top with a little more flour.
- Divide dough into two equal pieces. Shape one piece of dough into a "batard" and place into a Panibois - Duc baking mold. Repeat with other piece of dough.
- Cover the molds with kitchen towels and let proof at room temperature for 15 to 30 minutes, until dough reaches the top of the molds.
- While oven is finishing preheating, put one cup of water to boil.
- Using a razor blade or a knife, score the top of the dough.
- Place bread in the oven and pour the boiling water into the rimmed baking sheet on the lower rack.
- Bake at 475°F for 30 minutes until the top is golden. Let cool on a wire rack before slicing