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.
