SERVINGS: 24
- 1/2 cup butter, softened or coconut oil
- 2 tablespoons honey or sugar, If using sugar, note that it will be 24 g
- 1 tablespoon salt
- 1 cup starter, active and bubbly
- 2 1/2 cups water
- 8 cups all purpose flour*
Instructions
- 1- In a bowl mix by hand, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration.
- 2- Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
- 3- Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
- 4- Divide in two equal parts.
- 6- Shape by rolling the dough flat into a rectangle and rolling it up.
- 7- Add to parchment lined or buttered loaf pans.
- 8- Second rise for 2-4 hours at room temperature, or until doubled.
- 9- Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
- Allow to cool completely before slicing.
-----------------------------Sandwich Bread sourdough process------------------------------------
Take sourdough mix out of fridge let sit for 30 min to warm up to room temperature
4/5pm Add flour and water, to the starter- mix and let sit for 30min-4 hours
8/9pm To make the Sandwich bread- Add and mix All the ingredients above ( butter, honey, salt, starter, water, flour)
9pm 1st rise- let sit overnight or all day on the counter (10-12 hours)
The next day
7am 2nd rise- separate into two loves. put into buttered bread pans, let rise for 2-4hours
12pm Cook the dough
