Whole Wheat Sandwich 

I think one cannot make a 100% whole wheat bread with only sourdough starter. I think the lightness of this bread is worth the large amount of yeast. Makes 8 lb of dough!

Remove gently from rising jar and divide into FOUR loaves (33 oz each). Gently fold the single loaf dough over like a letter on a lightly floured work surface (or buttered) and shape it into an 8" log, and place each in a lightly greased 10" x 4.5" loaf pan.

~Each 33 oz 10x4.5 loaf can be baked in
~THREE 3x6 small loaf pans

Cover the loaves with a damp dish towel and let them rise until they are crowned 2" over the rim of the pan, about 60 to 90 minutes.

Towards the end of the rising time, preheat the oven to 500*, just to be sure you are using a well heated oven which will keep its temp. Heat the cast iron pan for steam as well.

~If using my 10x4.5 pans or the smaller ones, put them all on a 2/3 size sheet pan so you can get them all in the oven without losing all the heat! OR use my very long commercial pans! What fun.

Mist the top of the bread with water to keep it moist and prevent the crust from forming too soon, which prohibits the last bit of rise. Add 2 c water to the steam pan as you put the bread in.

Turn oven down and bake the bread for 45 to 60 minutes at convection bake 350*, or until the loaf is golden brown and a digital thermometer inserted into the center registers 200*.

Cool on rack and brush tops with butter to keep them soft. Or use your hands and butter all the crusts! Yum! Cover with the damp towel again also to keep crust soft.
In bosch mixer with the dough hook combine:
36 oz freshly mixed sourdough starter
1/2 c melted or very soft unsalted butter
3 oz honey
6 eggs
24 oz warm water
51 oz whole wheat bread flour
Let this rest 1 hour. (autolyse)

1/4 c yeast
3 T salt

Then Mix:
Should form a nice ball and clean the sides but be soft and just a bit sticky and make a friendly windowpane. Take the lid off towards the end to let the dough flip evenly as it kneads.

Put into a 32 cup (2 gal) sized bowl or jar to rise on the counter until doubled, about 60 to 90 minutes. It should feel resiliant but leave definite fingerprints.

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