Bread - Sourdough Whole Wheat 

Whole wheat sandwich bread, but made in 1 day without a planned refrigerator rise.

Place the dough in a lightly greased bowl, cover it, and let it rise until almost doubled, about 60 to 90 minutes.

Gently fold the dough over a few times on a lightly floured work surface.

Divide and shape it into Two 8" logs, and place it in TWO lightly greased 9" x 5" loaf pans. OR 1 loaf will make THREE smaller loaves.

Cover the loaf and let it rise until it's crowned 1" over the rim of the pan, about 60 to 90 minutes.

Towards the end of the rising time, preheat the oven to 500*. Place empty cast iron skillet below where breads will go. Boil some water in the kettle. Spray breads with filtered water just before putting in oven. Put breads in then cover window with towel and pour 2 c the boiling water into the hot skillet. Quickly close door.

Turn oven to convection bake 400* for 10 minutes. Turn down to convection 350* for remaining 30-35 minutes until the loaf is golden brown and a digital thermometer inserted into the center registers 210*.

Remove the bread from the oven, let it sit in the pan for 5 minutes, then turn it out onto a rack to cool.
Mix mother starter overnight then use the risen fresh starter here.
In mixer with dough hooks:
16 oz fresh sourdough starter
18 oz lukewarm water
4 T melted butter
Sprinkle in:
2 t yeast
Let sit a few minutes to dissolve.
Add:
24 oz whole wheat bread flour
2 t salt
mixing until a shaggy dough forms.

Let the dough rest, covered, for 20 minutes, then knead until fairly smooth and slightly sticky.

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