Is it the same as the Classic Sourdough?
Well, mostly. There are some different steps with how the dough is prepared and leavened, but for the most part, it’s the same process for starter and for mixing the ingredients. Times and temperatures are a little more finicky too. The result is that as the bread rises from a rectangular pan, a very uniform shape is created down the length of the pan. Each slice is very similar in size and shape to the slice before and after, thereby making nice and tidy sandwich slices.
The greatest thing BEFORE sliced bread!
Why the Sandwich loaf?
I once sharpened a bread knife for a neighbor because as she put it, she “was arguing with the bread.” To her credit, have you ever tried to cut the Classic Sourdough (the round loaf) into sandwich slices? First, you cut the thing in half, then in half again to quarter it up. Sure, you can manage the slices more easily, but now every sandwich is tapering like pyramid, getting progressively smaller. Suppose that you don’t like halves and quarters. Well, now you have a sandwich slice longer than the alleged ‘foot-long’ sized subs from a local sandwich shop. In addition, none of your slices will be uniformed in thickness, let alone straight lines; a round loaf will appear as if Roger Rabbit sliced it while in toon town.
Are there other sizes?
The sandwich loaf is fairly consistent in size. Depending on how it’s leavened, the top can be a little more fluffy sometimes (like a chef hat). The weight and length is consistent because the dough is measured and placed into the same size pan for every bake. If you like sourdough and you like sourdough for sandwiches, this loaf is for you.
Checkout some general information on our sourdough products Sourdough preparation
