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 for 2-3 hours on the counter. It should rise significantly, nearly double if using yeast. {If you don't have this time frame you can: 100% starter can stay on the counter much longer, YEAST added can go into the fridge earlier.}

Move to 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.

Bake at convection roast 350* 30-45 minutes depending on the size of the loaves. Should sound hollow, be well browned, and register 200 on the instant thermometer.
In bosch mixer with the dough hook combine:
12 oz sourdough starter
1/2 stick melted unsalted butter
3 oz honey
2 eggs AND
filtered water to total 10 oz
(eggs and water equal 10 oz)
Warm gently to 95*
2 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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