LAB NOTES: Homemade Sandwich bread AKA The Two Hour Loaf.

     Hello all,
Wayne, AKA the Mad Food Scientist here.
I decided to jump back into baking my own bread again. I found this video.
https://www.youtube.com/watch?v=v_OkBy9REAI on John Kirkwood’s YouTube channel.
John is a retired cook from the North of England and has tonnes of interesting videos.
Here’s the link to the written recipe.
https://profoodhomemade.com/two-hour-loaf/

ORIGINAL: 
450g / 16oz Strong white bread flour
270g / 270mls Lukewarm water / 40°C / 104°F
15g / ½oz Soft butter
7g / 2tsp Instant dried yeast
6g / 1tsp Sugar
8g / 1tsp Salt

METHOD:
Place all of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
Place all of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
If you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.
Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 30 minutes, the dough should double in size (this may take longer depending on the temperature of your kitchen) if you can, proof your dough in the oven, with just the light bulb on.
Grease a 2lb / 900g loaf tin, see video for tin dimensions.
After the 30 minutes, turn out the risen dough onto a non-floured surface, and knock the dough back, this simply means force all of the gas out of it.
Form the dough into a sausage shape, and place it in the greased loaf tin, firmly pressing it down to fill in any gaps in the sides and corners.
Lightly flour the top of the dough, then cover it with a dry light weight cloth, and allow it to proof until it has risen approximately 6cm / 2½ inches, over the top of the tin, this should take approx, 30 minutes.
When you think there is only 5 minutes left on the proof time, preheat your oven to 180°C / 355°F / Gas Mark 4.
Once the dough has fully risen, sprinkle on a little flour, and get it into the preheated oven, and set your timer for 25 minutes.
After the 25 minutes, remove it from the oven, immediately take it out of the tin, and place it back in the oven, and increase the temperature to 200°C / 390°F / Gas mark 6, bake for a further3 minutes.
Remove from the oven, allow it to cool on a wire rack, before slicing and serving.
Enjoy.

LAB NOTES: 
INGREDIENTS:
450g / 16oz total: 225g White All Purpose bread flour + 225g Whole wheat flour
270g / 270mls Lukewarm water / 40°C / 104°F
15g / ½oz Soft butter
7g / 2tsp Instant dried yeast
6g / 1tsp Sugar
8g / 1tsp Salt
METHOD: 
Place all of the ingredients into your stand mixer bowl, and using the dough hook, knead for 10 minutes.
John Kirkwood suggests that if you are kneading this recipe by hand, add all of the ingredients to a bowl and partially mix it all together, tip it out onto your worktop and knead the dough for 10 minutes, then carry on with recipe.

Turn out the dough from the mixer and form it into a ball, place it into a lightly oiled bowl, cover the bowl and let it rise for at a minimum of 30 minutes, the dough should double in size (this may take longer depending on the temperature of your kitchen) If you can, proof your dough in the oven, with just the light bulb on.

Grease a 2lb / 900g loaf tin, see video for tin dimensions.
After the 30 minutes, turn out the risen dough onto a non-floured surface, and knock the dough back, this simply means force all of the gas out of it.
Put the dough back in the oiled bowl, cover and let rise again for 30 minutes.
Punch the dough back down. 
Form the dough into a sausage shape, and place it in the greased loaf tin, firmly pressing it down to fill in any gaps in the sides and corners.
Lightly flour the top of the dough, then cover it with a dry light weight cloth, and allow it to proof until it has risen approximately 6cm / 2½ inches, over the top of the tin, this should take approx, 30 minutes.
When you think there is only 5 minutes left on the proof time, preheat your oven to 180°C / 355°F / Gas Mark 4.
Once the dough has fully risen, sprinkle on a little flour, and get it into the preheated oven, and set your timer for 25 minutes.
After the 25 minutes, remove it from the oven,  immediately take it out of the tin, and place it back in the oven, and increase the temperature to 200°C / 390°F, bake for a further 3 minutes. Remove from the oven, allow it to cool on a wire rack, before slicing and serving.

OBSERVATIONS: 
I chose to use 50/50 All Purpose, and Whole Wheat flour.
I also chose to do a second rise before doing the final rise in the bread pan. To improve taste.
I have a cast iron bread pan and WOW does it bake bread nicely.
However, due to past bad experiences with bread sticking in greased bread pans I’ve chosen

to line the bread pan with parchment paper. 
This bread tastes phenomenal!
Ignore what your Mamma taught you. PLAY WITH YOUR FOOD!!