Sourdough sandwich bread

I bake in Pullman pan

2 c levain ( well fed, room temp)

2 ½ C flour

2 ½ tsp salt

1 c water ( more or less)

½ tsp diastatic malt

Mix all w dough hook. Add just enough water for dough to pull away from sides of bowl. Knead 10 min ( less) let rest 5 min. Shape and place in greased pan.

Cover and let rise until at least double ( overnight)

Bake at 400 F 25 to 30 min (190 F internal)

Brush with butter or coconut oil for soft crust as soon as it comes out of oven if soft crust is desired.

272 g levain, 340 g flour, 10 g salt, 237 g water

about a day or so prior to planned baking, take starter out of fridge- add 50 g water (filtered or bottled) and 50 g flour (i use bread flour) and let ferment til bubbly and doubled. add 100 g water 100 g water and let ferment- and so on until you have about 2 1/4 c starter (this doesn't need to be exact. you want 2 c for the bread and then about 1/4 c to save for next starter. ) you can skip the diastatic malt- i use that bc i have it. it makes the bread rise a little faster and the crumb seems to be a little softer? i add about 3/4 c water and then tiny bits until the dough comes together in the mixer and you don't need to knead w dough hook for ten minutes. five maybe. you can use a regular loaf pan- if you do it should rise up above the rim an inch or two even. you can make a slash in the top with a sharp knife or razor (if you don't it may split naturally, thats ok too!) when your starter is sitting out at room temp to become active keep it covered in order to keep out dust/flies etc. about a day or so prior to planned baking, take starter out of fridge- add 50 g water (filtered or bottled) and 50 g flour (i use bread flour) and let ferment til bubbly and doubled. add 100 g water 100 g water and let ferment- and so on until you have about 2 ¼ c starter (this doesn't need to be exact. you want 2 c for the bread and then about ¼ c to save for next starter. ) you can skip the diastatic malt- i use that bc i have it. it makes the bread rise a little faster and the crumb seems to be a little softer? i add about ¾ c water and then tiny bits until the dough comes together in the mixer and you don't need to knead w dough hook for ten minutes. five maybe. you can use a regular loaf pan- if you do it should rise up above the rim an inch or two even. you can make a slash in the top with a sharp knife or razor (if you don't it may split naturally, thats ok too!) when your starter is sitting out at room temp to become active keep it covered in order to keep out dust/flies etc.

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