KAF Sourdough Sandwich Bread

 KAF Sourdough Sandwich Bread 

This is so easy and good, a perfect hybrid of sourdough and yeasted bread.  The only change I've made from the KAF recipe is that I don't use powdered milk.  Instead, I replace some of the water with whole milk. 

1.  Prepare your Levain the night before, cover and let sit on counter overnight, about 12 hours: 

127 grams bread flour 

128 grams water

44 grams ripe sourdough starter 

2.  Mix together the following.   Knead in mixer 3-4 minutes, or until dough has taken shape.  5-6 minutes by hand. 

All of the ripe levain

630 grams bread flour

1/4 C sugar

2 1/2 teaspoons table salt

2 teaspoons instand yeast

4 T butter, room temperature 

300 grams water, warmed in microwave 30 seconds.  

40 grams whole milk. 

3.  Place kneaded dough in lightly greased bowl; cover and let rise until about doubled, 1-2 hours. 

4.  Divide dough, form into logs, place in lightly greased small (8.5x4.5) loaf pans.  Cover and let rise until crowned over the rims (1-2 hours).   Optional:  lightly score with a lame. 

5.  Preheat to 375 degrees. 

6. Bake 30-35 minutes.  Turn loaves out onto racks to cool.  

-YUM- 

I am experimenting with subbing in some whole wheat flour.  100 grams worked great.