SAVE this recipe with simple real ingredients if your kids prefer soft sandwich bread to artisan loaf. And do yourself a favor, DON’T buy supermarket packaged sandwich bread that contains dozens of artificial preservatives and had no expiration date.
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Ingredients for 2 loaves:
✅520 g @kingarthurbaking bread flour
✅110 g stiff sourdough starter (2:2:1)
✅135g milk
✅225g water
✅40g honey
✅10g salt
✅70g butter
Mix all ingredients except butter on low in stand mixer with hook attachment for 10 minutes until the dough forms a ball and pulls away from the sides of the bowl. It looks uniform & somewhat smooth. Slowly add pats of room temperature butter, until all the butter is incorporated. Increase speed to medium (my @kitchenaidusa mixer is speed 4) and let it mix for 5 minutes. Stop move to a large container & cover for 30 minutes on the counter.
Perform 2 sets of stretch and folds and 1 set of coil folds every 30 minutes. Cover & let it proof on the counter (my kitchen is 68F) for 6 hours – total bulk proof about 7.5-8 hours – the dough almost doubles. You can shape at this stage & or put it in the fridge for cold proofing & until later.
I shaped the dough & prepared for baking. Divided the dough into 6 equal parts (use a kitchen scale to be totally accurate or eyeball it) . Pat down the dough and roll into a tight log. Put seam-side down into a loaf pan ( 1lb pans that are 8.5” long) three logs per pan. No liner required. Cover with a plastic bag & let it proof on the counter for 3 .5 hrs . Preheat the oven to 400F- glaze loaves with egg wash, bake 15 min , then rotate pans, lower temps to 350F & bake 10-15 minutes until internal temp measures 200F. Let the loaves cool in the pan for 10-15 minutes, then remove them from the pan & let them cook completely on a cooling rack. Slice, butter, and enjoy the cloudy soft goodness.
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