The Perfect Sourdough Sandwich Bread Momsdish Allow loaves to rise for an hour. bake the bread: bake the bread at 375°f for 45 minutes. remove the pans from the oven and brush the tops with butter. allow the bread to rest: let the loaves rest for 5 minutes and move them to a wire rack and let them rest for 30 minutes before slicing in. Prepping the dough. combine the water & starter: in a large mixing bowl, whisk the water and sourdough starter together. spoon in the salt and whisk again. add in the flour: next, stir in the flour until the dough looks dry, rough, shaggy, and a bit sticky. pro tip: to make bread dough more exact, get a scale and measure 520 grams of flour, 325.
The Perfect Sourdough Sandwich Bread Momsdish In a large bowl, whisk the water and sourdough starter together. add in the salt and whisk again. stir in bread flour and whole wheat flour. cover the bowl with plastic and set it aside at room temperature to rest for 30 minutes. after the sourdough rests, fold the sides of the dough over into the center to form a ball. Mix: to the bowl of a stand mixer, add the ripe levain, water, honey, salt, egg, coconut oil and most of the flour. i like to reserve a little of the flour (a little less than a cup) and add it in as needed. knead for 10 15 minutes until the dough is smooth, soft and cohesive. Gently ease your dough out into a rough rectangle, with the shortest side in front of you. pop any large bubbles and gently flatten the dough using your fingertips. then roll the dough up into a log (using the short side) and tuck the ends under. leave the dough to sit and relax for around 30 minutes. Pour in the organic bread flour, salt, and unsalted butter cubed to mixing bowl. with the paddle attachment, mix together on low speed until the flour and butter is combined. it will be pretty dry. next, place the mixing bowl with the flour and butter combo back on your kitchen scale. zero out the scale.
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