Sourdough Sandwich Bread

• porcje: 24 servings
• czas aktywny: 20 minutes
• całkowity czas: 17 hours 5 minutes

Składniki

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*

Wskazówki

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.

Wartości Odżywcze

• Kalorie: 200 kcal
• Tłuszcz Całkowity: 4 g
• Tłuszcz Nasycony: 2 g
• Tłuszcz Nienasycony: 1.3 g
• Tłuszcz Trans: 0.2 g
• Cholesterol: 10 mg
• Sód: 323 mg
• Węglowodany Całkowite: 35 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 2 g
• Białko: 5 g