Sourdough Sandwich Bread & Other things...

This creates a simple and tasty dough that is good for pretty much anything: sandwich bread, cinnamon rolls, pizza crust, dinner rolls! This recipe is made with an active starter (fed and bubbly).

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Measure flour and salt into a bowl, zeroing out scale after each ingredient. In the bowl of the stand mixer, add water, butter, honey and active starter, zeroing out the scale after each ingredient.

Step 2

In the bowl of your stand mixer, using dough hook attachment, turn on low and mix the starter, water, honey and softened butter for approx. 1 min.

Step 3

Add in flour and salt. Continue to mix for approx. 5 mins until it starts to look smooth. I scrape down the sides and fold it into itself a few times during the process to make sure there are no flour pockets hiding in there.

Step 4

Cover loosely with plastic wrap or a shower cap and let rest for 1 hour.

Step 5

You'll do 4 sets of Stretch & Folds 20-30 minutes apart. Cover between each. (to stretch & fold: grab a handful of dough and pull up to stretch the whole thing up, then fold it over itself. Rotate bowl 1/2 turn and repeat stretch and fold dough over onto itself. cover and let rest 20-30 mins and repeat 4x)

Step 6

At this point, you can cover and let bulk ferment on counter 4-6 hours until ready to shape, or you can cover and let long ferment in the fridge. (I've let it set in the fridge for up to 1 week before).

Step 7

Shape your loaf.* Depending on what you're doing with it: Loaf: Cut your dough in half. Shape each half of your dough into a loaf (tri-fold long ways, then roll up in a log, pinch seams and ends and place seam-side down in an oiled loaf pan) makes 2 loafs approx 12-16 servings (slices) each. Rolls: I stretch it out into a rectangle and cut even peices with a dough scraper, then pinch the corners together and twist, push n pull to form a tight ball and arrange in an oiled casserole dish to rise) makes about 24 rolls. Pizza: stretch out to your desired size and shaped pan. makes 2 pizzas (16 in / med size) Cinnamon Rolls: stretch out a large rectangle in order to spread your filling on. Cut in strips after filling is spread on and roll individually (it's way easier that way!) depends on how big you make the rolls, but could probably make 24 rolls. *If you refrigerated your dough, let it come up in temp before you shape it.

Step 8

Bake in pre-heated 350-400 degree oven for approximately 40 minutes. Time and heat will vary depending on your elevation and oven. If you made a pizza, bake at 400 for 10 minutes and add toppings, then bake until toppings are done. Cinnamon rolls 350 for 35 mins. It all depends on what you're making with it!