Sandwich Bread

Sandwich Bread

One Loaf
385 g flour (combination of about 275-300 white and the rest wheat)
6 g yeast
6 g salt
300 ml cold water

Two loaves
675 g flour (combination of about 550 white and the rest wheat)
11 g yeast
11 g salt
525 ml cold water

Directions

1. Put the mixing bowl on the scale and tare it.
2. Put the flour into the mixing bowl, followed by the yeast and salt.  Mix with a spoon.
3. Pour the cold water into the mixing bowl and mix for just over 1 minute on medium speed.
4. Put the dough into a sealable container and refrigerate for up to 24 hours.
5. Pull the dough from the refrigerator and knead on a slightly floured countertop.
6. For two loaves, cut the kneaded dough in two.
7. Form the dough into one (or two) loaves, put the loaves onto parchment paper, and drop the parchment paper into 9 inch loaf pan(s).
8. Cover, and let the dough rise in the pans for 2 hours.
9. Preheat the over to 425, and put an empty pan on the bottom rack to heat up during the final 5 minutes of preheating.
10. Uncover the rising loaves, put the pans into the preheated oven, and then pour cold water into the heated pan on the bottom to create some steam.  Quickly close the oven door.
11. Bake for about 40 minutes, until the internal temperature of the loaf reaches 209 and then remove from the oven.