WHITE SOURDOUGH SANDWICH BREAD (72% HYDRATION)

 
 
The addition of milk to this basic sourdough recipe makes the small-sized crumb softer, with a crunchy, thin crust - ideal for baking in bannetons or in a bread tin for the classic sandwich-style loaf!

Ingredients for WHITE SOURDOUGH SANDWICH BREAD (72% HYDRATION)

340g
450g
680g
900g
1kg
Rye Sourdough Starter, Active
58g
76g
116g
153g
170g
Water, Filtered
88g
117g
177g
234g
260g
Milk, UHT
17g
23g
34g
45g
50g
White Bread Flour
173g
228g
345g
457g
508g
Salt, Finely Ground
4g
6g
8g
11g
12g
Dusting Flour
Toppings (optional): i.e. herbs, flour, poppy seeds, rolled oats, sesame seeds or sunflower seeds.
   
METHOD:
1. Activate sourdough starter.
2. Autolyse: weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours. 
3. Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature. Keep dough covered.
4. Pre-shape. Cover and rest the dough for 15 minutes on the bench.
5. Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).
6. If dough was refrigerated, bring to room temperature. Rise in banneton for 1-3 hours or until ready.
7. Pre-heat oven, baking tray and roasting lid (or ceramic casserole dish including lid) for 1 hour before baking (260°C).
8. Sprinkle the dough surface (base) with dusting flour. Turn out dough onto a peel or onto a sheet of baking paper (if using a casserole dish). Brush away excess flour (optional). Spray lightly with water (if adding topping). Sprinkle with topping (if using). Score bread. Spray lightly with water. Remove hot tray from the oven. Place the dough onto the hot tray immediately (or lower into the hot casserole dish using the baking paper). Bake at 250°C for 15 minutes (lid on).
9. Bake at 230°C for 15-30 minutes (lid off) until golden and cooked.
10. Remove bread from the oven. Cool completely on a wire rack.
11. Slice bread and serve.
12. Store bread at room temperature (covered) or wrap and freeze (whole or sliced).   

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