I had been wanting to make a sandwich bread for a while, so I gave it a try with the Low-Knead Sandwich Bread recipe from J. Kenji Lopez-Alt with NYTCooking. According to the NYT, this recipe was inspired by Jim Lahey’s influential no-knead bread recipe.
The recipe was easy to follow, and cooked beautifully. I used egg wash on the top before baking, and sprinkled it with some sea salt and sesame seeds for a little more flavor. Look at the beautiful crumb! I’ll definitely be making this one again. I think next time I’ll replace 100g of water with 100 g of whole milk for a softer, richer loaf as suggested.
In terms of timing/schedule, I started at noon, then alternating folding and resting until 3pm and then transferred it to the fridge to rest overnight.
The next morning I took it out at 8am, placed it in the loaf pan and let it rise at room temperature. The recipe calls for this to take 2 hours, but mine took 3. Probably because the house is cool with the AC.
I put it in the oven at 11, and it was done in 35 minutes.
If you make this one, let me know how it goes!
Kris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA.