Bread - Sourdough Sandwich (2 loaves) 

The addition of butter and honey make this a sandwich bread rather than an artisan style crispy crust bread.

Stretch and fold the dough. Form into a ball and cover. Let sit 10 minutes, stretch and fold into a nice ball again. Do this one more time. It should have become more elastic and strong and less sticky.

Put into a lightly buttered 16 cup (1 gal) sized bowl or jar to rise in the refrigerator. Keep in the refrigerator for 8 hours up to 4 days, but I think it is best at 1-2 days.

~Makes TWO 9 inch loaf pans.
~Each 9 inch pan can be made into TWO smaller 5 inch loaves.

If you've let it proof too long - it feels too soft and not resiliant - don't bother with slits - they will only rip. Spray with water just before baking to allow it to come to a full rise before the crust forms.

Bake at convection roast 375* 30-45 minutes depending on the size of the loaves. Should sound hollow, be well browned, and register 200 on the instant thermometer.

~When making cinnamon swirl bread spray the dough with water rather than brush with butter when putting the cinnamon sugar on the dough.
In bosch mixer with the dough hook combine:
12 oz freshly mixed sourdough starter
1/2 stick melted and cooled unsalted butter
3 oz honey
2 eggs AND
filtered water to total 11 oz
(eggs and water equal 11 oz)
Warm gently to 95*
1 T yeast (optional)

Let stand several minutes to soften.

Add:
17 oz whole wheat bread flour
1 T salt

Mix:
1 minute
Rest:
5 minutes
Mix:
4 minutes #1
2 minutes #2
Should form a nice ball and clean the sides but be soft and just a bit sticky. When it is fully kneaded you will hear the mixer strain with each knead. Wait for that!

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