Baking sandwich bread can be extremely fulfilling for any baker. Homemade bread is truly amazing if you get it right. But many novice bakers and sometimes, more experienced ones as well, have trouble with slices that fall apart, soggy cores or flat loaves. Let’s take a look at some common mistakes you need to avoid when you make your sandwich bread.


#1 Over/Under-Kneading Your Dough

Over-kneading dough results in dense, crumbly or dry loaves. This typically occurs if you knead the dough in a stand mixer. The powerful mixer ends up overworking the dough.

At the other end of the spectrum, under-kneaded dough will result in loaves that fall apart when you try to slice them. Sometimes, they have holes in the middle or will lack structure too. These problems are common with no-knead breads because the dough isn’t sufficiently developed to form the right gluten structure.

Tip: Check the dough frequently while kneading rather than blindly following the time mentioned in the recipe. If your dough is able to hold its shape properly in a ball, it springs back when you lightly poke the surface and is smooth to the touch, its ready. On the other hand, if it feels limp and puddles in your hand while kneading or feels too tight, it’s important that you discontinue kneading right away.


#2 Use Of Excessive Flour

When you start to knead dough, it’s generally quite sticky. This can tempt you to keep adding excessive amounts of flour to make the kneading easier. But adding too much dough will only result in a crumbly and dry bread.

Tip: When you first start kneading the dough and find it excessively sticky to work with, allow it to rest in the mixing bowl for about half an hour. This will give the flour the time it needs to absorb all the liquid in the dough and you will find it’s far easier to work with. The other option is to keep folding the dough instead of simply kneading it. You can follow this sourdough kneading technique to any sticky, wet dough.


#3 Shaping Your Loaf Incorrectly

When you shape the dough into and place it in the pan, it needs to have a springy and taut surface. If you find that it’s too loose or limp, it just won’t rise well and you will end up with a dense and damp core.

Tip: Shape the dough by patting it slowly down into a rectangle shape. Then fold it up like a letter. Fold it in again to ensure it has a smooth and taut surface.


#4 Not Baking The Bread For The Right Amount Of Time

An under-baked loaf will always look crusty & dry on the exterior but will be gooey and soggy in the middle.

Tip: Make use of a thermometer while baking. A fully baked sandwich loaf should be 87°C and no more than 98°C at the core. You can also slide the loaf out of the pan and then thump the underside. A loaf that’s full-baked will have a hollow sound. If you are in doubt, simply bake the loaf a little longer.


#5 Don’t Be Hasty With Slicing

It can be extremely tempting to slice into freshly-based, great smelling bread. But it’s important to resist the temptation. Don’t slice the bread before it is completely cooled down. Even when the loaf is cooling down, the cooking process continues allowing the bread to firm up. Allow your bread to cool down for at least a couple of hours before slicing it.

At Ganache Patisserie, you will find fantastic breads and delicious croissants, layer cakes, cupcakes, pastries, sourdough and other baked goods for everyday consumption as well as for the holidays. We also have a wide variety of cupcakes for you to indulge in. Come; explore our scrumptious world of goodies.

Thanks for reading,
Ganache Patisserie
(02) 9967 2882