Sourdough starter (levain) can be used to make many types of bread, not just a classic sourdough loaf. This is an easy recipe to create a soft loaf of sandwich bread. It's nutritious and super versatile.
Recipe
How much time do you need?
Preparation time: 20 min
Cooking time: 40 min
Proofing time: 20 hrs
Total time: 21 hrs
Material:
Loaf pan
Spatula
Stand mixer (or your hands)
Mixing bowls
Kitchen towels
Cling wrap (film)
Baking paper
Rolling pin
Ingredients:
380 grs organic bread flour
150 grs organic wholewheat flour
150 grs active sourdough starter (100% hydration) Check my recipe for liquid starter here.
50 grs seeds and bran mix
250 grs warm milk
50 grs water
40 grs honey
30 grs light olive oil
14 grs unsalted butter at room temperature
10 grs fine salt
Method Day 1: Feed your starter 1 to 2 times. 2 times is better as it will have a lower acidic content. Dissolve the starter with the milk and water in a stand mixer at minimum speed. Scrape sides down when needed. Add honey and oil and mix for 1 minute. Add the flours and salt and mix to combine for 4-5 minutes. Transfer to a medium size bowl and cover with a damp towel or clinging wrap and let rest at room temperature (25 degrees C) for 3 hours until it almost doubles in size. If it's warmer, go for 2 hours or less. Place in the refrigerator to proof overnight. Day 2 in the morning: Take the dough out of the fridge and let it rest at room temperature for 1 hours. Remove the dough from the container onto a lightly floured work surface. It should look airy and full of bubbles. See picture below. Line a 30x10 cm loaf pan with baking paper. Press the dough with your fingers to release the air from it. Using a rolling pin form a rectangle of the length of your loaf pan. Roll the dough into a log and place in the loaf pan, seam side down. Cover with a damp towel and let it proof at room temperature (25-30 degrees Celsius) for 2 to 5 hours. If it's 25 degrees I would leave it fo 4-5 hours. If it's closer to 30 degrees, I would go only for 2-3 hours.
Before proofing:
Already proofed:
Pre-heat the oven to 190 degrees Celsius. Bake to 40-50 minutes until the top of the bread is golden brown. Once baked, let it cool down for 10 minutes before transfer to a cooling rack. Let it cool down 30-40 minutes before slicing it.
It’s ready to enjoy. Spread some butter, jam, make a sandwich or on it’s own. It work really well for a classic French toast too! 😊
Tip: If you live in a cold place or you’re in the middle of winter, you can create a 'homemade proofing area':
Use the oven with the door cracked open, the light will create an environment of around 25 to 30 degrees C.
Use an old-fashioned incandescent bulb. They heat up the surrounding area really quick, also reaching temperature of around 25 to 32 degrees C.
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