Sourdough sandwich bread
(from Elms’s recipe box)
Molly and Sarah’s go-to bread
I (Sarah) use a mix of flours — about 50 g. of wheat bran, 300 – 350 g. wheat flour, and white flour to fill out the 500 g.; I’ve also used wheat germ (it adds a bit of nuttiness). I think Molly uses 100% whole wheat. Basically, as long as your total is 500 g., you can experiment with different wheat flours.
Categories: bread
Ingredients
- 300 g. sourdough starter (100% hydration)
- 500 g. flour
- 230 g. water
- 10 g. salt
- 21 g. honey
- 14 g. butter (softened or melted)
Directions
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Mix all ingredients together and knead until smooth and elastic (Sarah: I use my stand mixer with the dough hook, and it takes about 10 min.)
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Transfer to a greased bowl for the first rise. Let rise in a warm (but not too warm) place for about 3 hours; the dough won’t have doubled but it will have increased in size.
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Gently deflate the dough and shape into a loaf (Sarah: I fold the dough in thirds 3 times then roll into a loaf shape). At this point, you can either put the loaf in the refrigerator overnight or allow it to rise for another 3 hours or so, until it’s just over the top of your loaf pan. If you refrigerate the loaf, take it out of the fridge and let it warm up to room temperature (about 2 hours) before baking.
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Bake at 350 for 55 minutes. Remove from pan immediately and cool; you’ll be able to get thinner sandwich-like slices if you wait until it’s cool, but of course thick warm slices are also great!