Naturally Fermented Sourdough Sandwich Bread.
Equipment
- 1 dough tub
- 1 stand mixer or knead by hand
- 2 loaf pans I like glass for the best heat distribution
Ingredients
- 200 grams active sourdough starter fed, bubbly, and doubled in size
- 500 grams filtered water slightly warm
- 24 grams local honey
- 18 grams sea salt
- 120 grams salted butter grass-fed is preferable
- 1000 grams organic, unbleached, all-purpose flour or bread flour
Instructions
Measure the ingredients using a digital scale
- Turn on your digital scale. Place the bowl of a stand mixer on it and press "tare" to zero the scale.Measure the ingredients one at a time, pressing "tare" in between to bring the scale to 0g. for proper measurements.
Make the dough
- In a stand mixer fitted with a dough hook, mix the ingredients on low speed until combined. Flour should have absorbed the water. Let the dough rest for 15-30 minutes in the stand mixer. then continue to step two.
- After the dough rests, turn the stand mixer to a medium-low speed (3 is good) and let the dough knead for 6-8 minutes. The dough should be soft and not stick to your hands very much.OR 8-10 minutes by hand until the dough is smooth and soft.
Ferment overnight
- Remove the dough from the stand mixer bowl and place in the dough tub and put the lid on. Let the dough rise about 8 hours on the countertop or after an hour or 2 on the counter you can place it in the fridge for roughly 10 hours.*I usually place mine in the fridge after about 30 minutes on the countertop and it still rises in the fridge just fine.
In the morning
- In the morning, 10 hours later, butter 2 loaf pans. Next, remove the dough from the dough tub and cut it into 2 pieces.Now shape the dough into logs and tuck the ends underneath until everything is nice and tight.Place the logs into the buttered loaf pans.
- Loosely cover the loaf pans with bees wax paper or buttered plastic wrap.Let the loaves rise for 1-2 hours on the counter. Until puffy and risen by about 1 inch (not doubled in size). OR 2-3 hours in the fridge for a slower rise. *Dough should rise by about 1 inch.
Bake the bread
- Preheat the oven to 375℉. Bake the sandwich bread on the middle rack of the oven for 45-50 minutes, until golden. If bread starts to brown too quickly, cover with a piece of parchment paper.Let the bread cool in the pan for at least 10 minutes, then place on a cooling rack to cool completely.Soft Sandwich bread will stay fresh for up to 4 days, stored properly at room temperature.