Ingredients: 56 g soft butter, 21 g sugar, 8.5 g salt, 114 g active starter, 295 g water, 560 g bread flour.
After 12 hour bulk rise, shape and roll dough. Place in buttered bread pan. Second rise at room temp for 2 – 4 hours until doubled.
Brush with egg wash.
Bake at 375° F for 45 minutes.
by PoeRaven1159
5 Comments
this looks so good!!! what recipe did you use??
Makes 1 loaf:
Ingredients: 56 g soft butter, 21 g sugar, 8.5 g salt, 114 g active starter, 295 g water, 560 g bread flour.
To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration. Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test. Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment lined or buttered loaf pans.
Second rise for 2-4 hours at room temperature, or until doubled.
Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
Allow to cool completely before slicing.
That looks delicious! I too love making sourdough sandwich bread. You can’t go back to that nasty store bought bread with the consistency of a twinkie.
This looks awesome!!
Oh my goodness, nice fermentation