Sandwich Bread - My Everyday Recipe 

Using 1:1:1 very active bubbly starter. No commercial yeast.

~136 oz 4 loaves
In mixer bowl combine:
20 oz warm milk
24 oz warm water
4 oz melted butter
6 oz honey
20 oz active starter
-(mix the day before to ensure a bubbly active starter)

Option: Add:
16 oz whole wheat bread flour
48 oz all-purpose white flour
2 T salt

OR Option: Add:
44 oz whole wheat bread flour
16 oz all-purpose white flour
2 T salt

Mix into a very smooth batter, then mix in the rest of the flour and the salt. It will not clean the bowl yet, but should be a cohesive and shaggy ball.

Rest 1 hour (resting the whole hour makes a lighter bread because it starts up the gluten development without kneading, adding texture and height.)

Knead gently (recipe says about 15-20 seconds). The dough should be supple and smooth and clean the bowl. Knead and rest until it does, but knead very gently.

Rise in 2 gallon jar until double. Dough should be nice and domed when ready. It can rise out the top.
8-12 hours at 67* (overnight)
6-8 hours at 70*
4-6 hours on proof in oven

Remove and gently disperse the bottom to the top.

Divide into:
FOUR 34 oz loaves (9x5 inch pan)

Cover with damp towel and rest until it is puffy and fills the pan. 2 to 3 hours.

Bake, with steam, at convection 350* 45-50 min until internal temp is 190*-200*.

-Note to self, top should be smooth. You don't need to score this loaf. A split or crack indicates that it did not rise enough. However, I am thinking to make one deep slit down the middle. The loaves keep cracking out the side.
~68 oz just 2 loaves
In mixer bowl combine:
10 oz warm milk
12 oz warm water
2 oz melted butter
3 oz honey
10 oz active starter
-(mix the day before to ensure a bubbly active starter)

Option: Add:
8 oz whole wheat bread flour
24 oz all-purpose white flour
1 T salt

OR Option: Add:
22 oz whole wheat bread flour
8 oz all-purpose white flour
1 T salt

Mix into a very smooth batter, then mix in the rest of the flour and the salt. It will not clean the bowl yet, but should be a cohesive and shaggy ball.

Rest 1 hour (resting the whole hour makes a lighter bread because it starts up the gluten development without kneading, adding texture and height.)

Knead gently (recipe says about 15-20 seconds). The dough should be supple and smooth and clean the bowl. Knead and rest until it does, but knead very gently.

Rise in 1 gallon jar until double. Dough should be nice and domed when ready. It can rise out the top.
8-12 hours at 67* (overnight)
6-8 hours at 70*
4-6 hours on proof in oven

Remove and gently disperse the bottom to the top.

Divide into:
TWO 34 oz loaves (9x5 inch pan)

Cover with damp towel and rest until it is puffy and fills the pan. 2 to 3 hours.

Bake, with steam, at convection 350* 45-50 min until internal temp is 190*-200*.

-Note to self, top should be smooth. You don't need to score this loaf. A split or crack indicates that it did not rise enough. However, I am thinking to make one deep slit down the middle. The loaves keep cracking out the side.

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