Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Sign in to follow this  
Anonymous Modernist 14405

[Modernist Cuisine at Home] Sandwich Bread

Recommended Posts

I tried making the Sandwich Bread from MCAH last night. It turned out okay in terms of crumb size and flavor (a little too salty for my taste, but that's easy to fix). When I tried make a sandwich with it this morning, I toasted the slices and it nearly fell apart coming out of the toaster.

What can I do to make the bread stronger?

Share this post

Link to post
Share on other sites

hi mrestko,

I'm not sure about the toasting issue, but as far as salt goes, did you use kosher salt or a fine table salt, and did you weigh it out or did you use the volumetric measurements? We tested the recipes with kosher salt, so if you used a finer-grained salt, and used volumetric measurements, that might have affected the saltiness.

Hope that helps!


Judy Wilson

Editorial Assistant

Modernist Cuisine

Share this post

Link to post
Share on other sites

I used kosher salt that I weighed out, I think it's just a personal preference thing.

Do you know if a low hydration level would cause the bread to be weaker? I'm think that maybe because I heated the water mixture and then let it cool on a countertop, maybe a significant quantity of water evaporated (though this seems unlikely). Should the dough be tacky at all when it's done kneading? Mine was pretty dry when I shaped it and put it into the pan to rise.

Share this post

Link to post
Share on other sites


The dough should be pretty moist when it‚’s finished mixing, but it might need additional water. Flours can also vary a lot from brand to brand. For the best results, we recommend bread flour from the brand King Arthur.


Share this post

Link to post
Share on other sites

I tried this white sandwich bread recipe and the finished product was very dense and tasted doughy and under cooked.

On my first attempt, I made the full quantity, weighed exactly as specified in the book (850g flour, etc.). This came out very undercooked when i cut into it after it had cooled down, and my attempts to cook it longer didn't really do much except for overcooking the crust. I attribute this failure to my terrible oven thermostat, as I don't believe it returned to 190°C even after 15 minutes.

The second attempt was slightly better, as there was no clearly undercooked sections inside, but it still tasted very doughy. This time, I very closely monitored the temperature with a digital thermometer, with the probe sitting on the rack in the middle of the oven with the bread. Although the temperature dropped to about 180°C when I first put the bread it, I got it back up within about 3 minutes and managed to keep it between 189 and 194°C for the remaining 17 minutes, for a total of about 20 minutes cooking time as specified in the book.

I also scaled down the recipe on my second attempt to compensate for my smaller bread tin. The book specified 400ƒâ€”120mm, but I measured mine as 300ƒâ€”130mm. So I scaled the recipe down by 20% (from 850g to 680g flour, and other ingredients accordingly). For the ingredients with small quantities, I used a 0.01g precision scale, so I know they were accurate.

For the ingredients

* I used all purpose flour, or at least what I presume is equivalent in my country. This particular one I used says it contains 13% protein (13g/100g).

* I used a fine grain sea salt. I don't really know what kosher salt is and it doesn't seem to be available in my country. But since I weighed it, I assume this shouldn't be a problem.

* I wasn't able to find butter milk powder or non-fat milk powder, so I used regular milk powder with fat. I hope that isn't a problem.

* I omitted the sesame seeds and poppy seeds, which I assumed were optional.

Any advice on how to improve my results would be appreciated.

Share this post

Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Okanagancook
      I was reminded the other day of the egg-in-plastic-wrap-poach method.
    • By MSRadell
      GE is entering the SV field in an innovative way. They are doing a crowdfunding approach through one of their Innovation technology centers. The device itself is also innovative in that it uses a Inductive cooktop for the heating element with a wireless temperature sensor. It's also unique in that it does not include any type of water circulation.
      Here's a link to the crowdfunding site: https://www.indiegogo.com/projects/paragon-induction-cooktop/
      What does everybody think about this entry into the field? If nothing else it certainly shows that SV has gotten the attention of major appliance makers. A few weeks ago GE also announced that one of their new lines of stoves will have the same type of temperature control as this device uses so you can do SV on your stovetop.
    • By Luke
      I made the Creme Anglaise recipe from Myhrvold Modernist Cuisine - it did look curdled and lumpy coming out of the zip lock bag as described in the recipe.
      I used my stick blender to smooth it out as instructed, but I think I blended it for too long, and it went from lumpy to smooth to watery. Did I make a fatal mistake of over blending the custard?
      The recipe does not say how to blend or when to stop.
      Hoping one of the gurus can give me guidance before I try this again.
      Many Thanks
    • By onemorebitedelara.com
      Has anyone used Valrhona Absolut Crystal neutral glaze particularly to thicken a coulis or to glaze a tart?  If so, how did you like it and is there another glaze you think worked as well but is less expensive or can be purchased in smaller quantities?  
    • By kostbill
      I would like to buy some pectinex ultra sp-l.
      However I am worried about the temperature during the shipping time.
      I read that the storage temperature should be between 2 and 8 C. It works best from 15 to 50 C, and if it stays a lot of time in 25 C, it will gradually be deactivated.
      It needs a week to come here (Greece), then will it affect its abilities?
      Do you know if I can find a document somewhere that explains the gradual loss of power as a function of time and temperature?
      Did you have any experience with pectinex not working well due to bad storage?
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...