Kent's Sandwich Bread

Make Biga on the afternoon before baking.

16 Ounces bread flour
10 Ounces cool water (65º to 70ºF)
1 Teaspoon instant yeast

Combine all ingredients in mixing bowl. Stir with wooden or metal spoon until dough forms a ball.

Transfer to a lightly floured surface and knead for 5 minutes until flour is fully incorporated and the dough is smooth and tacky but not sticky. Adjust as needed with flour or water as needed.

Place in a clean bowl large enough to allow doubling. Cover with plastic wrap and allow to rise at room temperature for 3 to 5 hours until the dough increases at least 1 ½ times.

Use immediately or punch down and refrigerate, well covered, overnight.


16 Ounces Biga
16 Ounces Bread Flour
2 Teaspoons Salt (0.5 oz)
3 Tablespoons Sugar (1.5 oz)
1 1/4 Teaspoon instant yeast (0.15 oz)
6 Ounces Whole Milk, at room temperature
4 Ounces Unsalted Butter, softened

Cut Biga into small pieces.

Combine all ingredients in mixing bowl with dough hook.

Mix for 1 minute on low speed and then 10 to 12 minutes on medium speed. Dough temperature should be between 77º and 80ºF and pass window pane test.

Round dough and place in greased container and allow to rise at room temperature for about 1 hour. Dough should be 1 ½ times original size.

Remove dough and knead by hand for 5 minutes. Round again and return to container. Rise for an additional hour until increased 1 ½ times again.

Divide into 2 equal pieces and shape.

Place into greased 5x9 loaf pans. Cover and rise at room temperature for 60 to 90 minutes until nearly doubled.

Bake at 350ºF for 45 minutes, rotating after 20 minutes.
Internal temperature will be 190º F.

Turn out onto racks and cool for at least 2 hours before slicing.