Sandwich sourdough loaf and sandwich ideas for Picnic

Published on 11/05/2011 | In Peru en | By Monica |

- Difficulty Level

As years go by, we get older and babies and children become part of plans with friends. So this year, I decided to celebrate my birthday with a Picnic Party at the park.

Brainstorming for picnic: sandwiches, fruit, cold pies, beer, pallets, cards, picnic basket, fun straws, bucket, squared blankets, muffins, etc. So I decided to try doing my own sandwich loaf and from there 4 different kinds of sandwichs (easy but ‘gourmet’ style). I also made a leek quiche (recipe coming up soon!), some fruit in different presentations and other Picnic stuff.

The sandwich loaf was a complete success. It came out so lovely that I only thought about singing outloud when I got it out of the oven and saw its crumb. So I made 3 of those for the sandwichs. Unfortunately everything could not be perfect and Saturday was a rainy rainy day. But we never give up (specially me!) so we celebrated the Picnic as an Indoor Picnic. That way we have the perfect excuse to make an outdoor one a.s.a.p!

So here’s the recipe for my sandwich loaf and 4 different kinds of sandwiches that I prepared and that are perfect for this type of occasion: birthday parties for you or your kids, for grownups, indoors, outdoors, wherever. The first two are typically present in Perú b-day parties, the other are new ideas! Piece of cake (you can buy a good bread if you don’t want to do it) and very very nice.

I manage to make like 200 sandwiches and there were so delicious they were all finished in half an hour!!!

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Ingredients

Sandwich loaf. For a mold of 18 x 7 x 21 cm (638 grs).
150 gr white sourdough 100% fed the night before with plain white flour
25 gr plain white flour
235 gr strong white flour
60 gr water
100 ml whole fresh milk at room temperature
43 gr of a good butter at room temperature
6 g salt
17 gr sugar
2 gr dry yeast
1/2 cup of mayonnaise (best if home-made)
1/2 roasted chicken
1 can of peaches in juice
sandwich loaf
Triple sandwich:
2 avocados
2 tomatoes cut into very fine slices
3 boiled eggs cut into slices
1 cup of home-made mayonnaise
For every sandwich you'll need 3 slices of bread
juice of 1 lime
salt and freshly ground pepper
Smoked turkey and apple sandwich:
Smoked turkey very thin slices
1 apple
Mustard
Sandwich loaf
Ratatouille sandwich with brie:
1/2 zucchini
1/4 red bell pepper
1/4 green pepper
1/2 white onion
150 grams of brie cheese
Sandwich bread

Instructions

Feed the sourdough the night before so that it is ready the next day when you start making the bread.
Mix in a bowl the sourdough, yeast, milk and water. Add flour,s sugar, salt. DON'T ADD BUTER. Mix well until no lumps. Let stand covered 10 minutes
Place the dough on a working surface. Add a little oil to your hands. Knead for 10 seconds. If the dough is too sticky apply Bertinet method.
Clean the bowl, add some oil to it and let the dough rest for 10 minutes. Repeat this procedure 2 more times.
Take out the dough from the bowl. Stretch it carefully a little and add the butter. You wil see it gets more humid again and difficult to handle. Knead well until the butter is well incorporated. Rest for 10 minutes.
The dough will have more strength once you've started kneading, this is because gluten will be more developed. This is why adding the butter here will not prevent it from developing as much as if it were added earlier. Lipids make it difficult for the protein chains of gluten to join and develop.
Knead 10 seconds and let it rest for 10 minutes. Repeat aprox. 3 more times.
Do the window pane test and see if the gluten is fully developed.
Let the dough covered until it doubles its volume. First fermentation. It took 2 h 15 min for my dough to rise.
Preshape like a batard. Let it rest for 10 minutes.
Shaping. Turn around the batard so that the tighter side faces the surface. Take one end and roll the dough very tightly into a cylindrical roll degassing very well so that the crumb results is homogeneous.
Grease and flour the loaf tin.
Cover and leave it to rise until double (look at the picture).
Preheat the oven to 210º. Put a small bowl with water inside.
Brush the top of te loaf with cream or milk and take to the oven. Make to parallel cuts.
Bake for 15 minutes at 210º and 25 at 180º.
Remove from the tin and leave to cool on a wire rack.
Chicken sandwich with peach.
Shred the chicken.
Mix with a little juice and add mayonnaise.
Put on top of a slice of bread.
Top with layers of peaches in syrup cut into fine slices.
Cover with another bread slice.
If it's a party and many guests, as in this case, with a good bread knife cut 3 vertical and 3 horizontal rows. You'll get 9 sandwiches for every two slices of bread. With 1/2 chicken sandwiches go about 6, ie 54 small sandwiches.
Triple sandwich.
Take three slices of bread and spread mayonnaise on them.
Place avocado over a slice first, pressing with a fork to make it compact. Be generous.
Cap. Put mayonnaise.
The same, cut into 3 vertical and horizontal rows for many and is a perfect and delicious lunch. Typical sandwich when birthday parties in Peru.
Smoked turkey and apple sandwich.
Put mustard on one side of a slice of bread.
Cover with bread.
Serve whole or cut into small sandwiches.
Ratatouille sandwich with brie.
With a mandolin cut the zucchini into thin slices.
Chop into very small cubes the onion and peppers.
Saute in separate pans with a little olive oil, salt and pepper both (peppers, onions, zucchini).
Over the first loaf of bread place zucchini, then sauteed peppers and onions.
A generous slice of brie cheese.
Cover with bread.