Sourdough Sandwich Bread

• 分量: 24 servings
• 調理時間: 20 minutes
• 総時間: 17 hours 5 minutes

材料

1/2 cup butter (softened or coconut oil)

2 tablespoons honey or sugar (If using sugar, note that it will be 24 g)

1 tablespoon salt

1 cup starter (active and bubbly)

2 1/2 cups water

8 cups all purpose flour*

手順

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.

Divide in two equal parts.

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.

栄養

• カロリー: 200 kcal
• 脂肪総量: 4 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 1.3 g
• トランス脂肪: 0.2 g
• コレステロール: 10 mg
• ナトリウム: 323 mg
• 炭水化物総量: 35 g
• 食物繊維: 1 g
• 糖質総量: 2 g
• タンパク質: 5 g