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Wheat sourdough sandwich bread

This bread is perfect for sourdough beginners and pros alike.  The dough handles a lot like a slightly soft "normal" dough.  The butter and milk soften the otherwise chewy texture associated with "typical" sourdough bread and the honey neutralises any acidic flavour, associated with "typical" sourdough bread.  So if you are not familiar with sourdough or you would like to be surprised by it - this is a great place to start.

Ingredients

90 g refreshed wheat sourdough starter
230 g white or whole wheat or spelt flour or a mix
60 g water
60 g milk*
30 g honey
30 g butter
5 g salt

Method

Measure all the ingredients into a big bowl and knead well for 10 minutes.  Cover the bowl with a shower hat and leave on the counter for 4 hours or until it has doubled in size.  When you press it with your finger it should feel light and airy.

Grease a 500 g bread tin. 

Turn the dough out on to a lightly floured surface and shape it into a tight sausage.  Gently pop it into the tin.  Click here to watch a video of how to do that.  Cover it with a shower hat and let it rise for 2-3 hours or until it passes the probe test. 

Preheat the oven to 230 celsius, pop the tin in, and bake for 10 minutes.  Reduce the heat to 200 and bake for a further 30 minutes.  Remove from the oven and remove from the tin and cool completely on a wire rack.  Tap the bottom of the bread - it will sound hollow when it's done.

If you need to refresh your starter, follow this method and start the day before you want to bake.

Day One

Measure 30 g sourdough starter from the vat in the fridge into a large bowl.  Add 30 g of wheat flour and 30 g of water.  Stir and cover with plastic wrap, and leave on the counter for around 8 hours or over night.

Day Two

Add the remaining ingredients and knead well for 10 minutes.  Cover the bowl with a shower hat and leave on the counter for 4 hours or until it has doubled in size.  When you press it with your finger it should feel light and airy.

Grease a 500 g bread tin. 

Turn the dough out on to a lightly floured surface and shape it into a tight sausage.  Gently pop it into the tin.  Click here to watch a video of how to do that.  Cover it with a shower hat and let it rise for 2-3 hours or until it passes the probe test. 

Preheat the oven to 230 celsius, pop the tin in, and bake for 10 minutes.  Reduce the heat to 200 and bake for a further 30 minutes.  Remove from the oven and remove from the tin and cool completely on a wire rack.  Tap the bottom of the bread - it will sound hollow when it's done.

This loaf has a closed texture in the crumb and is perfect for toast and sandwiches because the ham and the jam don't fall through!

Want to learn more?  Click here and book our amazing sourdough bread class.

*You can use 60 grams of water a a big spoon of milk powder if you don't have milk.  You can also substitute non dairy if you would like to or 100% water.

The soft and airy dough - what a wonderful surprise! The soft and airy dough - what a wonderful surprise!

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