I have been making our own sandwich loaf bread for almost 2 years. And in that time, I've perfected the recipe so you don't have to make the same mistakes. You can make your own starter, get some from a friend or purchase online.
I used an organic hard white wheat flour (hard red wheat will work too), and I purchased the wheat berries from Azure Standard.
Master Recipe:
500 grams strong bread flour
350 grams water
5-8 grams sea salt
50-75 grams fed and active sourdough starter
Mix your fed starter with the water, and then combine all ingredients in a large bowl. Mix with a spoon, and eventually with your hand. Cover, and let sit for 1.5 hours.
Perform 3-4 sets of pulls over the next few hours, with 60-90 mins between pulls.
After the last set of pulls, place in your loaf pan, cover and let proof in your fridge. In the morning, you'll most likely need to let it finish proofing on your counter for 2-4 hours. Once dough is level or slightly above the edge of the pan, preheat your oven to 450 degrees F.
Bake for 40-45 mins, checking at 40 first. You want a beautiful brown color, without any burning.
Remove from pan, and let cool for a few hours. Slice with a sharp serrated knife and enjoy!
Waxed cloth bread wrap:
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Loaf Pan:
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Bread Knife:
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MockMill:
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Mountain Rose Herbs (where I buy all our home apothecary herbs and spices in bulk):
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Azure Standard – Organic bulk Food Buying, free to join!
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