Super Soft Fresh Milled Sourdough Sandwich Bread
Super Soft Fresh Milled Sourdough Sandwich Bread is perfect for soft, tender slices packed with flavor and nutrition. Made with fresh milled flour and naturally leavened, this wholesome bread is ideal for sandwiches or toast.
Equipment
Ingredients
2 9inch Loaves
- 700 g Hard white wheat flour 5&1/2 cups FLOUR or 3&2/3c wheat BERRIES
- 420 g Water 1&3/4 cups
- 400 g Active sourdough starter 2 cups (100% Hydration)
- 64 g Honey 3 Tablespoons
- 40 g Oil 3 Tablespoons
- 13 g Sunflower lecithin 1&1/2 Tablespoons (or substitute with 1 egg)
- 27 g Vital Wheat gluten 3 Tablespoons (optional)
- 15 g Salt 3 teaspoon
1 13in Loaf
- 525 g Hard white wheat flour 4&1/4 cups 2&3/4 cups wheat BERRIES
- 315 g Water 1&1/3 cups
- 300 g Active sourdough starter 100% Hydration
- 30 g Oil 2&1/4 Tablespoons
- 48 g Honey 2&1/4 Tablespoons
- 20 g Vital wheat gluten 2 Tablespoons Optional
- 10 g Sunflower lecithin 1 Tablespoon
- 11 g Salt 2&1/4 teaspoons
Instructions
- Start by milling your grain.
- Starting with the water, put everything in the mixer bowl EXCEPT the salt. Knead on speed 2 (if using KitchenAid) until all ingredients are well incorporated and a ball of dough forms. Let rest for 15-20 min covered with a damp towel or plastic wrap.
- Add in the salt and continue to knead for about 8-10 minutes.
- Put dough into an oiled bowl. Cover. Let rise until doubled in size. About 3 hours depending on the temperature in your home.
- Once dough has doubled, punch down and divide dough in half to make 2 loaves. I like to weigh mine, but you can also eyeball it.
- Shape dough into a log, making sure to build tension in the dough to increase gluten strength and oven spring. Place dough in oiled bread pans.
- I am using 2 9x4x4 USA Pullman pans which really helps to produce a nice tall loaf. A 9x5 pan would work as well. 8x4 would be too small.
- Let the dough rise until it has doubled in size and just over the rim of the pan. Bake at 350 for 35-40 min or until breads internal temperature is 190-200F. Immediately remove from pan and place on cooling rack. For best results, wait until bread is fully cooled to cut, about 2 hours. Enjoy!
Video
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