Sourdough Sandwich Bread

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Levain

1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*

½ cup plus 1 tablespoon (128g) water, cool (60° to 70°F)

3 tablespoons (44g) ripe (fed) sourdough starter

Dough

5 ¼ cups (630g) King Arthur Unbleached Bread Flour*

6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk

¼ cup (50g) granulated sugar

2 ½ teaspoons (15g) table salt

2 teaspoons instant yeast

4 tablespoons (57g) unsalted butter, room temperature

1 ½ cups (340g) water, warm (70° to 80°F)

all of the ripe levain

note: ubstitute an equal amount of all-purpose flour, if needed; it'll produce a somewhat stickier dough.

Directions at kingarthurbaking.com

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