Sandwich Loaf for Clay Pan

This is a soft, tender sandwich loaf recipe for baking in a clay loaf pan. The cold start method and enriched dough create a fine, even crumb perfect for slicing.

I make this in my Emile Henry Pullman/Long Loaf Bread Baker, but any clay or ceramic loaf pan with a lid will work well.

Ingredients

• Bread flour: 400g
• Water: 260g
• Milk: 40g
• Salt: 8g
• Sugar or honey: 15g
• Neutral oil or melted butter: 20g
• Instant yeast: 6g

Instructions

1. Mix Combine all ingredients until no dry flour remains.

2. Rest Cover and rest 15 minutes.

3. Knead Knead about 5 minutes, until smooth and elastic.

4. Bulk ferment Cover and let rise until doubled, 60–90 minutes.

5. Shape Gently flatten, roll into a tight log.

6. Pan Place seam-side down in the loaf pan. No spray needed; parchment is optional.

7. Final proof Cover loosely; rise until 1–2 cm below the rim, 30–45 minutes.

8. Bake (cold start) Put pan in a cold oven. Set to 375°F / 190°C.

If using a lid:

• Lid on 30 minutes, then remove
• Total bake: 40–45 minutes

1. Cool Rest in pan 5–10 minutes, then turn out and cool completely.