Ingredients:
Sourdough Tin Loaf Recipe:
- Bread Flour: 362g
- Rye Flour: 91g
- Water: 340g
- Butter: 34g
- Honey: 34g
- Salt: 10g
- Levain: 55g
Method:
- Autolyse: Combine the bread flour, rye flour, and water. Let the mixture rest for 1 hour to allow the flour to fully hydrate.
- Mixing: After the autolyse, add the levain, butter, honey, and salt. Mix the dough by machine until fully incorporated about 10-12 minutes.
- First Fermentation: Allow the dough to ferment for 4 hours, performing 2 folds during this time.
- Shape: Shape the dough into a tin loaf and allow it to rise on the counter for 3 hours before placing it into the fridge.
- Bake: Score the bread and bake at 450-485°F with steam for 20 minutes, then vent and continue baking for another 20 minutes until the loaf is golden and fully baked.
Sandwich Assembly:
- Edamame Spread: Shuck the edamame and blend with cilantro, green onions, olive oil, and salt until smooth.
- Pickled Red Onions: Slice 1/2 red onion and pour a boiling vinegar solution (200ml water, 200ml champagne vinegar, 1 tbsp sugar, 1 tsp salt) over the onions. Let them sit until cooled.
- Assemble the Sandwich:
- Slice the sourdough tin loaf.
- Spread a generous layer of the edamame mixture on one slice.
- Add pickled red onions, cucumber slices, avocado slices, and fresh sprouts.
- Finish with a spread of Crystal Margarine on the top slice of bread for a creamy finish.