Sandwich Bread - Everyday White 

Lightly enriched dough makes these loaves the lightest sandwich bread. 1:1:1 starter no commercial yeast

~153 oz - 4 big loaves
10 oz very fresh starter
50 oz water
4 oz unsalted butter
4 oz honey

85 oz all-purpose white flour
2 T salt

Knead until dough becomes a shaggy ball and cleans the bowl nicely.

Rest 30 minutes.

Knead gently just a few turns until dough becomes smooth and springy. Rest 5-10 min knead again very gently.

Rise in 2 gal jar only until doubled. It will come out the top if you let it rise to long.
Rise:
8-12 hours at 67* (overnight)
6-8 hours at 70*
4 hours on proof in oven (preferred so it doesn't taste too sour)

Form into 4 loaves 38 oz in long commercial bread pans.

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*.

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