Multigrain toast bread

With this cold and rainy weather, as much as I like doing bread in the wood fire oven it becomes a bit difficult to make it every weekend. This is how, today I said I am going back to the conventional oven this time.
Also due to the lack of time, I chose a yeast based bread and added an extra sourdough that was meant to be discarded.

Uh... it was so quick and so easy to do it. No bannetons were needed, the loaves were put straight into the pans after the first fermentation. However with all these advantages, I find that the sourdough bread is always superior.

I went back looking for my pans as lately, I discovered that my daughter likes very much sandwiches that I make in the sandwich maker. As my bread slices coming generally from rustic breads are not having the nice squared shapes that suits best the sandwiches, preparing them in the sandwich maker was always a challenge. And you probably know, for kids is so important that the sandwiches look so much with the ones seen on commercials, photos or simply colleagues or friends.
As the problem was only about the shape, I had to adapt and make my breads more squared. This was simply achieved by using some classic cake pans. So here they are, not perfectly square but almost.

Merry Christmas !

Ingredients:

• 840g water (room temperature) 
• 780g white bread flour 
• 570g multigrain flour 
• 80g discarded sourdough 
• 18g fresh yeast 
• 15g salt

Directions:

1. 9:00AM Mix all ingredients with a standing mixer.
2. 9:15AM Cover the bowl with a lid and let it stand for the first fermentation.
3. 12:15AM Take the dough out of the bowl and shape it in 2 big oblong loaves.
4. 12:20AM Prepare 2 cake pans, layered with baking paper on the bottom. Put the dough in the pans and let them raise for the 2nd fermentation. Cover them with a towel.
5. 13:30 Turn on the oven at 200ºC and put the 2 pans inside. Let them bake for one hour.
6. 14:30 Take the breads out of the oven and let them cool on a wire rack.

This recipe was inspired from Pain maison : Spécial machine à pain- Cathy Yta, page 26.