My 2-week-old sourdough starter, Doughlene, delivered her first loaves. 🥹
Followed this recipe, with the exception of vegetable oil instead of butter (I’m out of butter). Used a mixer to knead. 7 hour bulk ferment with one stretch and fold after an hour. Second rise for 1 hour (should have been 2). Baked at 375 for 45 minutes. I covered with a tea towel while cooling and put in plastic bags after fully cool because I want a softer crust for sandwiches. Not a perfect texture or crumb, but still very yummy!
https://www.farmhouseonboone.com/sourdough-sandwich-bread/#wprm-recipe-container-35481
by MandiLandi
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