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WW Sandwich Bigger batch light whole wheat goodness. In bosch mixer with the dough hook combine:
35 oz freshly mixed sourdough starter 1/2 c unsalted butter 4 oz honey 4 eggs 34 oz warm water 70 oz whole wheat bread flour 3 T salt Mix until shaggy. Let rest 1 hour. (autolyse) Add: 1/4 c yeast [+ 1 T for added lightness] Knead with lid off, resting and kneading until smooth dough forms. Turn out onto moist counter and stretch and fold with the bench scraper. Rest 5-10 min and stretch again. Continue to rest and stretch until it stands up in a ball. (Not because it is a stiff dough but because you've worked the gluten. It should be springy.) Rise in 2 gal jar until almost doubled, about 40-90 minutes. Shape into SIX 10x4.5 inch pans - 25 oz each. OR FOUR commercial long loaves - 38 oz each. Rise 1-2 hours until full and puffy. Preheat to 500*. Score tops, spray with water, bake at convection bake 375* with steam 45-60 minutes until golden and 200* internal temperature.
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