Sourdough Sandwich Bread

appsrust.com

Patti Jones

500 g ( 4 cups) all purpose flour

60 g ( 4 tbsp.) unsalted butter, softened, cut into cubes

12 g ( 1 tbsp.) sugar

9 g fine sea salt

50 g ( ¼ cup) bubbly, active sourdough starter (100% hydration)**

270 g ( 1 cup + 2 tbsp) warm water

subheading: Helpful Tips:

note: If the weather is not warm enough, sometimes the second risecan take longer than expected. To speed up the rise, use an 8.5×4 inch loaf pan (instead of a 9×5 inch pan), increase the amount of starter and decrease the amount of water for best results. Please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same

100 g starter + 255 g water

150 g starter + 250 g water

Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm. Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75 to 80 F. Or, preheat your home oven to 75 to 80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.

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