Martha de Lacey advocates for soft sourdough as the best sandwich bread, citing its complex flavor and ideal texture, especially when freshly baked. She recommends using high-quality flour and emphasizes the importance of practice in mastering sourdough baking. Phil King suggests a modified white tin loaf with rye for added nuttiness without heaviness. He details a two-stage rising process for achieving fluffiness. Richard Snapes recommends experimenting with Italian-style breads like focaccia or ciabatta, which offer unique texture and flavor, despite initial baking challenges.
"Obviously I'm biased, but soft and squishy sourdough makes the best sandwiches. The flavour is so much more complex and exciting than anything else you could use."
"To achieve something similar, King suggests taking a white bread recipe, cutting the yeast by 80% and using a two-stage rising process: one before you shape it, then knock it back..."
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