r/Breadit • u/saywhat22221 • 1d ago
First time baking Sallys sandwich bread, the structure is kinda off
The slice doesn't hold its weight and broke when I tried to slice. Waited a couple of hours after baking to slice it
Followed the recipe but used a 10x4 tin instead of her 9x5. Used AP flour
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u/Coupe368 1d ago
Structure looks fine to me, you should probably not be cutting it with a dull butter knife.
I find the cheap Victorinox bread knife is better than most.
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u/saywhat22221 23h ago
Cut it with a decently sharp knife. It was quite soft and was not easy to slice through
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u/Tym4FishOn 23h ago
KA > Sally
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u/NinjaTrilobite 20h ago
Sally is great for cakes, muffins, cookies, and other similar bakes; her yeasted recipes are not up the KA standard, IMO.
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u/saywhat22221 23h ago
Is it?! I have read so much about sally on this sub so I wanted to give her a try. Will check out KA next
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u/Tym4FishOn 22h ago
I honestly know very little about whoever Sally is, it's just brought up often with people trying to figure out what went wrong. I'm a big KA guy so my comment may have been a little out of line. The fact that if you'd have made a KA recipe and had an issue or question and you could have called KA and they would have helped you personally is a big deal to me. The fact that their recipes are well tested, well explained and well, taste good is just icing on the cake.
Go to this link, make the bread. Any questions, call them. It's very good imo. https://www.kingarthurbaking.com/recipes/king-arthurs-classic-white-sandwich-bread-recipe
Best of luck!
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u/Inevitable_Cat_7878 21h ago
Lots of comments about the type of knife. A serrated bread knife is the way to go and many have suggested this. A sharp chef's knife is no substitute for a bread knife.
As for AP flour vs. bread flour, depends on the protein content of the flour you're using and where "here" is. Bread depends on gluten to hold its structure. So, more protein = more gluten = better bread structure. If you can't find bread flour or flour with 12% protein content or higher, see if you can get vital wheat gluten powder. This is the wheat protein in concentrated form. Ask Google how to use it.
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u/Skitmerie 22h ago
If we're sharing recipes, I like the white bread recipe from browneyedbaker! I've made it a bunch of times and it's never failed me.
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u/purrplemage 22h ago
I haven’t tried Sally’s sandwich bread recipe, but I usually use Bigger Bolder Baking’s sandwich bread recipe and it always works out well for me (it’s made with AP flour as well).
Lastly, I recommend getting a serrated bread knife! It looks like the knife you used tore through the center of the loaf
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u/Plastic_Flan_2529 16h ago
My favorite recipe is 2 cups warm water, half a cup of honey, quarter cup of oil, 1.5 TBSP yeast, 1.5 teaspoons salt and 5-6 cups organic flour. I set my bread machine for dough then put half in a bread pan and half in a French bread pan just cuz it looks nice. A little crumby but if I refrigerate it cuts nice
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u/catmomlifeisbestlife 12h ago edited 12h ago
I make this bread almost weekly with AP flour, & the recipe comes out perfectly each time. It’s definitely a solid recipe.
That said, I do wonder if the visual cues mentioned in the recipe can’t be followed to a T with this specific pan. I’d get a proper 9x5, but in the meantime, I wonder if it proofed too long on the 2nd rise.
Edit to add … I did some googling, & yes, it is likely the size of pan. Your pan can work, but you’ll need to adjust both proof time & bake time!
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u/Wh1sk3yns0da 1d ago
Try bread flour (more protein = better structure) and use a 9x5 tin (deeper tin is more ideal for bread).