Soft Sourdough Bread - Sourdough Sandwich Loaf

I'm going to have to say that this was one of the most pleasantly surprising loaves of bread I've ever made. It looks so modest. Nothing studded or swirled inside. Nothing bursting from the top. But once you've sliced into it, you are met with a gorgeous crust and a soft inside. The flavor is both tangy (from the sourdough starter) and mildly sweet (from the honey). It made perfect toast and amazing sandwich ends and was my favorite way to start the day for the three days it lasted.

I'm sorry, I'm having a problem formulating words. It's far too gorgeous outside for me to think. Birds are chirping and chattering. Flowers are waving and showing off their fantastic colors. The blue sky has sent the clouds packing and is spending time with the sun. My new umbrella-shaded table with the book sitting on top and the soft, cushiony seats won't stop calling my name. So, I'll let the photos do any further convincing needed today. The breeze beckons...

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!

Yield: 1 loafAuthor: Heather Schmitt-Gonzalez

Soft Sourdough Bread - Sourdough Sandwich Loaf

prep time: 5 hour and 30 MINScook time: 35 MINStotal time: 5 hours and 65 mins

Mildly sweet and tangy, this soft sourdough loaf makes the perfect sandwich bread.

INGREDIENTS:

• 1 cup (265 grams) active starter
• 1/2 cup (131 grams) lukewarm whole milk
• 1/4 cup (58 grams) lukewarm water
• 2 tablespoons (27 grams) melted unsalted butter
• 2 tablespoons (42 grams) honey
• 1 1/4 cups (156 grams) whole wheat flour
• 1 1/2 cups (193 grams) bread flour + more as needed
• 1 1/2 teaspoons (8 grams) fine-grain salt

INSTRUCTIONS:

1. Mix all of the ingredients except the salt together, then turn out onto a lightly floured surface and knead for 2-3 minutes. Cover with plastic wrap and let rest 20 minutes.
2. Press dough out a little and sprinkle a the salt over it; knead it in and continue to knead for about 5 minutes longer. Dough should be soft and silky. If it seems too sticky, sprinkle on a bit more flour at a time, but not so much that it becomes stiff and dry.
3. Form the dough into a ball and place it in an oiled bowl, cover again with plastic wrap and let it sit at room temperature until it has almost doubled in size, 3-4 hours.
4. Press out the dough and roll it into a cylinder, then place it in a greased bread pan. Cover again and let rise another 2-3 hours at room temperature or until almost doubled in size.
5. Preheat oven to 400° F during the last 15-20 minutes of rise time.

6. Before sliding into the oven, slash the top of the loaf with a serrated knife or a lame. Spray the loaf with a bit of water (in a misting spray bottle), then slide into the oven. Bake for 30-35 minutes or until golden brown.

http://www.allroadsleadtothe.kitchen/2011/06/soft-sourdough-bread-sourdough-sandwich.html

©All Roads Lead to the Kitchen. Inspired by and adapted from Teresa Greenway Discovering Sourdough.

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