Soft Sourdough Sandwich Bread Loaf

 



Master Recipe & Process
  • 150g starter
  • 220g filtered water, warm ~112° (hold back 20g water, add a little at a time, if needed)
  • 30g sugar or honey
  • 50g olive oil or unsalted butter, room temperature
  • 500g unbleached all-purpose flour (or 300g flour & 200g white whole wheat)
  • 10g salt
Mix ins: 
1/2 c dry cranberries/raisins/apricots 
1/2 c pecan/walnut, rough chop
Parmesan 100g, fresh black pepper 10g
1 1/2 c blueberries (drained) rolled in lemon zest sugar
Apple
orange/lemon zest
4 tbsp sugar & 1.5 tbsp cinnamon mix
Chocolate chips
Rosemary and honey drizzle
Cheddar jalapeño 2 cups cubed cheddar cheese and 4oz canned drained or 2-3 chopped jalapeños
Rosemary Garlic (or roasted)
Italian seasoning or zatar
mustard or caraway seed
Roasted red pepper reduce ~2 oz water
Olives
Mushrooms 

Feed Starter the night before baking: determine the amount of starter left over and feed it that same amount of flour and water. Example: 50 g of starter left, feed it 50 g of flour and 50 g of water. Place on counter with lid loose, until it has doubled size. Then refrigerate until ready to use again.

In a large bowl, with a Dutch whisk mixed together starter, water and sweetener. Add oil/butter, flour, and salt using the whisk to combine and moving to wet hands, if needed. Shape into a ball and cover for 30 minutes. Every 30 minutes, do a round of stretch & folds with wet hands, totaling 3x, after 30 minutes do 1 set of coil folds. *Allow dough to rise until doubled, 2-5 hours. 

(*Alternately, after coil folds, put dough in a lightly oiled bowl of IP to proof on yogurt setting, approximately 1 1/2 hours, until doubled.)

Sandwich Loaf:
If refrigerated, pull out your dough and let sit at room temperature for 4 hours. Grease your loaf pan and position a heavy cookie sheet or Dutch oven in the bottom of your oven filled halfway with water. Lightly flour your workspace and gently slide out the dough, stretching it into a rectangle with the short end measuring the size of your loaf pan. Beginning at the short end, roll the dough up, making sure to press down on the dough to seal with each roll. Seal the seam sides and end. Flip the dough over and tuck your hands around it, pulling the dough under itself to create surface tension. Place bottom seam down in greased loaf pan, cover and place in the refrigerator overnight. 

Uncover and score the dough, as desired. Place the loaf pan in the middle of your cold oven and put about 10 ice cubes in the bottom vessel holding the water. Bake at 375° for 60-70 minutes. Bread is ready when the internal temperature is 205°. Allow to cool on a wire rack for 2 hours before slicing.



Rolls:
After first rise, cut dough into equal portions (see below), shape, place seam side down ~1/4 inch apart on an oiled baking pan or into muffin tin molds. Refrigerate overnight or allow dough to do a second rise covered with a tea towel, about 4 hours. Preheat oven to 375° and bake for 18-20 minutes or until internal temperature is 190°.
  • Dinner Rolls: divide into 16 ~67g portions or 12 ~85g portions for oiled muffin tin
  • Hamburger Rolls: divide into 6 ~110g portions 

Alternative Double Recipe: 
  • 220g starter
  • 500g filtered water, room temperature (hold back 20g water, add a little at a time, if needed)
  • 45g sugar or honey
  • 45g olive oil or unsalted butter, room temperature
  • 1000g unbleached all-purpose flour (or 650g flour & 350g white whole wheat)
  • 18g salt

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