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U225X / ENGINEERING UNWARRANTED

French-Style Sandwich Loaves

Public record / DAT-0012 / Revision A

PUBLIC RECORD
U225X

The recovered notes focus on two standard loaf pans, a soft spreadable crumb, yeast mixed with warm water and honey, and a mixer-to-dough-hook transition. The successful final quantities still need to be copied from the kitchen notes, so this record remains a workflow rather than a complete formula.

STATUSUNDER TESTCLASSIFICATIONDATMATERIALKITCHEN / BREADDATE2026.07.22

A RECIPE TO MAKEADDED TO THIS RECORD

The complete two-loaf formula from FOOD-001, with the recorded mixing, proofing and baking method.

Added . This recipe addition is separate from the original notes below; it is not a claim of a tested batch.

Two French-style sandwich loaves

Adapted presentation of the existing canonical FOOD-001 and complete DAT-0012 downloadable batch sheet; quantities and bake targets are preserved.

YIELD
2 loaves in 9 × 5-inch pans
PREP / WAIT
25 minutes active; 75–105 minutes rising; 90 minutes cooling
COOK
28–34 minutes

Ingredients

  • 473 g warm water at 105–110°F (2 cups)
  • 7 g active dry yeast (2 1/4 tsp)
  • 42 g honey (2 tbsp)
  • 720–780 g all-purpose flour; begin with 720 g
  • 57 g salted butter, very soft (4 tbsp)
  • 12 g fine salt (2 tsp)
  • 2 tsp neutral oil or softened butter for bowl and pans
  • 1 tbsp melted butter for brushing (optional)

Method

  1. Stir water, honey and yeast together and let stand 5–10 minutes.
  2. Add 720 g flour and the salt. Mix on low with a flat beater until no dry flour remains, then add butter in pieces.
  3. Switch to a dough hook and knead 7–9 minutes. Add reserved flour a little at a time only if the dough stays wet and puddled; the finished dough should be soft and slightly tacky.
  4. Transfer to a lightly greased bowl, cover and rise 45–60 minutes, until approximately doubled.
  5. Grease two 9 × 5-inch pans. Divide dough evenly, flatten each portion into a rectangle, roll snugly into a log, pinch the seam and place seam-side down.
  6. Cover and proof 30–45 minutes, until the dough crowns about 1 inch above the rims. Preheat oven to 375°F while the loaves proof.
  7. Bake 28–34 minutes, rotating near 20 minutes if needed and tenting if tops brown early. Check for a 190–195°F center. Brush with optional melted butter.
  8. Cool in pans 5–10 minutes, then rack-cool at least 90 minutes before slicing or bagging.

Notes & storage

  • This is the existing canonical FOOD-001/DAT-0012 formula; the old DAT page's statement that quantities are missing is stale.
  • Once completely cool, keep airtight at room temperature about 2–3 days for best quality, or slice and freeze up to 3 months.
  • No new kitchen test is claimed; proofing depends on dough and room temperature.

Recipe basis & references

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TECHNICAL NOTES

A two-loaf sandwich-bread workflow with the texture target and handling lessons preserved.

SPECIFICATION

YieldTwo loaves
PanStandard loaf pans
TextureSoft / spreadable crumb
StatusQuantities missing

DEVELOPMENT HISTORY

2026.07.22Rev ARecovered the shaping, mixing, and cooling decisions for the sandwich-loaf project.