by Heather Schmitt-Gonzalez / Tuesday, June 14, 2011
Soft Sourdough Bread - Sourdough Sandwich Loaf
adapted from Teresa Greenway Discovering Sourdough ebook
yield: 1 loaf
1 c. (265 g./9.3 oz./8 flz.) active starter
½ c. (131 g./1.6 oz./4 flz.) milk
¼ c. (58 g./2 oz./2 flz.) water
2 Tbs. (27 g./1 oz.) melted butter
2 Tbs. (42 g./1.5 oz.) honey
1¼ c. (156 g./5.5 oz.) whole wheat flour
1½ c. (193 g./6.8 oz.) bread flour + more as needed
Mix ingredients together, turn out onto lightly floured surface and knead for 2-3 minutes. Cover with plastic wrap and let rest ~20 minutes.
1½ tsp. (8 g.) salt
Press dough out a little and sprinkle salt over. Knead in and continue to knead for ~5 minutes more. Dough should be soft and silky. If it seems too sticky, add a bit more flour at a time, but not so much that it becomes stiff and dry.
Turn dough out onto work surface and form into a round, placing it on a greased baking sheet or a peel that has been dusted well with semolina or form and place in a greased bread pan. Cover again and let rise another 2-3 hours at room temperature or until almost doubled.
Preheat oven to 400° F during last 15-20 minutes of rise time.
Sweet yet tangy...very addictive flavor. Would make an amazing cinnamon-raisin loaf. Not what you typically think of when you think sourdough...but so much flavor and depth for a softer bread!
Tasty Tuesday at Naptime Creations
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.