Light My Path.

Sourdough Sandwich Bread (makes 1 loaf)

I mill my own bread flour, but you can use any flour you like.

Fresh milled flour is more nutritious but to get a good quality mill can be expensive. I made my own sourdough bread long before I got a mill.

I like to start my bread process the night before I intend on baking. You will need to make a pre-ferment.

Preferment (night before or 8 hours earlier)

½ cup starter

1 cup flour

½ cup water

Let the preferment sit overnight in a covered bowl.

Use the preferment as your starter next day, then add:

2 tsp salt

2 T olive oil

2 T honey or sugar

350g or 1 ½ cups of water or other liquid (whey from yogurt for instance)

500g flour or approx. 4 cups (if milling your grain, measure the grain before you mill it)

Mix wet ingredients together then add flours. Let sit for 1 hour then stretch and fold four times every 30 min. I usually use a rubber spatula to stretch and fold the dough instead of my hands. Place the spatula under the dough and pull it up and over a few times. Every 30 minutes you will notice the dough change and get smoother.

After the 4^th stretch and fold, let it rise until light and airy. If using fresh milled whole wheat, it will not double in size. Shape and place into a loaf pan for the second rise. I use a buttered cast iron loaf pan.

When your loaf has risen sufficiently and is ready to bake, (usually just above the edge of the pan) score the top of the loaf with a serrated knife (helps prevent splitting) then Bake at 400 for 40 min.

Or bake put the loaf pan in a covered roasting pan and bake from a cold oven at 425 for 55 minutes. This may sound unusual but it really works.

Turn out on a rack to cool. It is best not to cut into the loaf for a least 1 hour.

Timing:

Scenario #1

Take starter out of fridge in the morning and feed it.

Mix pre-ferment before going to bed and leave on counter overnight.

Mix all bread ingredients in the morning and do stretch and folds and risings during the day. Bake when proofed enough usually early evening.

Scenario #2

Take starter out of the fridge and feed before going to bed at night.

Make the pre-ferment in the morning.

Mix all bread ingredients in the late afternoon or early evening. Do stretch and folds and first rising. Shape and put into a loaf pan before going to bed and put in the fridge for the second proof. Then it can be baked anytime.

How to use and store your starter:

Store your starter in the fridge until you need it. Take it out of the fridge the morning on the day before you intend to bake. Feed it enough to provide what you need for your recipe. Add enough flour and water to make a fairly thick starter. It should double in size by evening. Then you are ready to make the pre-ferment that evening.