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Sourdough Sandwich Bread

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Sourdough Sandwich Bread

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Sourdough Sandwich Bread Recipe Sourdough Sandwich Bread Recipe

When you bring to mind sourdough bread, you almost certainly envision a crusty, chewy, artisan-style loaf. But this bread, made with levain (an in a single day starter in response to sourdough starter) is a richly flavored, soft-textured sandwich loaf, highest for your whole favourite sandwich fillings and for breakfast toast as smartly.

At a look

Prep
Bake
Total
Yield
2 loaves

Ingredients

Levain

  • 1 cup + 1 tablespoon King Arthur Unbleached All-Purpose Flour
  • 1/2 cup plus 1 tablespoon cool water (60° to 70°F)
  • three tablespoons fed sourdough starter

Dough

  • five 1/four cups King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour*
  • scant 6 tablespoons Baker’s Special Dry Milk or nonfat dry milk
  • 1/four cup sugar
  • 2 1/2 teaspoons salt
  • 2 teaspoons speedy yeast
  • 1/four cup (four tablespoons) unsalted butter, room temperature
  • 1 1/2 cups water (70° to 80°F)
  • the entire ripe levain
  • *All-purpose flour will produce a reasonably stickier dough.

Levain

  • four 1/2 oz. King Arthur Unbleached All-Purpose Flour
  • four 1/2 oz. cool water (60° to 70°F)
  • 1 1/2 oz. fed sourdough starter

Dough

  • 22 1/four oz. King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour*
  • 1 three/four oz. Baker’s Special Dry Milk or nonfat dry milk
  • 1 three/four oz. sugar
  • 2 1/2 teaspoons salt
  • 2 teaspoons speedy yeast
  • 2 oz. unsalted butter, room temperature
  • 12 oz. water (70° to 80°F)
  • 10 1/2 oz. ripe levain
  • *All-purpose flour will produce a reasonably stickier dough.

Levain

  • 128g King Arthur Unbleached All-Purpose Flour
  • 128g cool water (60° to 70°F)
  • 44g fed sourdough starter

Dough

  • 631g King Arthur Unbleached Bread Flour or King Arthur Unbleached All-Purpose Flour*
  • 50g Baker’s Special Dry Milk or nonfat dry milk
  • 50g sugar
  • 2 1/2 teaspoons salt
  • 2 teaspoons speedy yeast
  • 57g unsalted butter, room temperature
  • 340g water (70° to 80°F)
  • 298g ripe levain
  • *All-purpose flour will produce a reasonably stickier dough.

Instructions

  1. To make the levain: Mix the entire levain components in combination and position in a coated container with room for the levain to develop. It will nearly double in dimension, and can take about 12 hours to ripen (ferment) at room temperature (70°F). When completely ripened, there will be massive bubbles (most commonly under the skin) making a reasonably rippled impact. It’ll seem nearly fluffy. If the levain is roofed with a froth of tiny bubbles, it is a bit over-ripened; however do not fret, you’ll be able to nonetheless use it.
  2. To make the dough: Mix after which knead in combination the entire dough components, together with the levain, to make a clean, supple, and now not overly sticky dough.
  3. Place the kneaded dough in a frivolously greased bowl, duvet the bowl, and let the dough upward push for 1 to two hours, till doubled in dimension.
  4. Divide the dough in part, and form each and every part into eight” logs. Place the logs in two frivolously greased eight 1/2″ x four 1/2″ bread pans. Cover the pans with frivolously greased plastic wrap (or a few plastic bathe caps), and let the loaves upward push till they have got topped about 1″ over the rim of the pan, about 1 to two hours.
  5. Towards the tip of the emerging time, preheat the oven to 375°F.
  6. Bake the bread for 30 to 35 mins, till the crust is golden brown and the edges of the loaf really feel company. Remove the loaves from the oven, and switch them out of the pans onto a rack to chill. Let them cool totally ahead of cutting.
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