Sourdough Sandwich Bread

• 份量: 24 servings
• 活動時間: 20 minutes
• 總時間: 17 hours 5 minutes

食材

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*

步驟

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.

營養

• 卡路里: 200 kcal
• 總脂肪: 4 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 1.3 g
• 反式脂肪: 0.2 g
• 膽固醇: 10 mg
• 鈉: 323 mg
• 總碳水化合物: 35 g
• 膳食纖維: 1 g
• 總糖: 2 g
• 蛋白質: 5 g