Sourdough Sandwich Bread - A Catholic Convert

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. To a stand mixer, add all except flour. Add 3 cups flour to the stand mixer as its mixing. Add other 5 cups of flour, one at a time and waiting for the mixer to incorporate each before adding another.

Step 2

Important Note you might not need all 5 cups, depending on how hydrated your starter is. You need just enough flour to create an elastic ball of dough. It should be stretchy and smooth, not goopy or chunky. Once you get to the 7th cup of flour, add the remaining flour in small portions until it reaches the smooth elastic consistency that is desirable.

Step 3

You want the dough to easily pull away from the mixing bowl. This usually takes about 8-10 minutes.

Step 4

The dough after mixing.

Step 5

2.Cover and allow to rise for 10-12 hours in a warm place. I usually let it rise on my stove top (that is off). Sometimes if the house is cold, I’ll turn on the oven for 10 minutes to warm the stove top slightly and then turn the oven off.

Step 6

3.After its risen, divide in two equal parts

Step 7

Turning the dough out on the counter.

Step 8

Dividing the dough into two pieces.

Step 9

4.Shape the loaves by rolling the dough flat into a rectangle and rolling it up.

Step 10

Rolling the dough into a loaf.

Step 11

5.Add to parchment lined or buttered loaf pans. Be sure your loaf pan is not too wide or your bread will expand horizontally to fill the pan instead of rising vertically.

Step 12

The rolled loaves in the pan. Now they will need to rise for a few hours.

Step 13

6.Allow a second rise for 2-4 hours at room temperature, or until doubled.

Step 14

7.Bake at 375 for 45 minutes, or until golden on top.

Step 15

After baking.

Step 16

8.Allow to cool completely before slicing.