Sandwich Bread

For this bread I've used the French baguettes' dough.

Ingredients-

1000g strong bread flour
750g tepid water
100g madre
10g salt
1g yeast

Note:  For information on the Madre, please see the French baguettes recipe.

Instructions-  

• Add the madre to the tepid water.
• Add the flour to a mixer and mix for 3 minutes.  
• Add the water mixture to the flour and mix for 10 minutes.  This is to warm the mixture to speed the fermentation process.
• Now add the yeast to one side of the mixing bowl and the salt on the opposite side. Remember:  The salt retards the yeast, which in return will take longer to rise.
• Mix the mixture for a further 10 minutes.
• Now let the dough rest in the mixer for 30 minutes.

• Take out the dough which will be risen and stretch it on a lightly floured work surface and fold it in thirds as a letter.
• Now fold it in thirds again.

• Place the dough in a covered container and let rest for 45 minutes in a warm, 24C, place.

• Lightly flour a work surface and flip the dough out of the container.
• Stretch it a bit to create a rectangle.  Please note: Don't over use the flour as it will prevent the dough from sticking back together later on.
• With a dough cutter, divide the dough in 3 parts.

• Now out of each third of dough, measure 300g parts of dough. 
• Let rest for 45 minutes.
• Flatten one piece of dough with the palm of your hand to stretch it a bit, don't get all the air bubbles out. 

• Turn both short ends inwards.

• Length ways, roll the dough to form a log big enough to fit into a bread tin and by making sure the ends are completely sealed.
• Let rest for 5 to 10 minutes.
• Flatten the dough.
• Length ways, roll over one side whilst pressing down in the center with the palm of your hand to close it.
• Lift the dough, stretch it slightly and roll over the other side towards the middle. 
• Now, close both side as a book whilst pressing down on the edges to make sure it has closed properly.
• Roll your dough from the center outwards to fit into a bread tin.
• Let rest for 45 minutes on a slightly floured cloth on a baking tray.
• Preheat the oven to 240C.  
• Bake for 20-22 minutes.
• Enjoy!
• For left over bread, wrap it in cling film.  This bread will not go stale.  The next day just toast it and voila!