Sourdough Sandwich Loaf

Ingredients:

For one bread loaf:

• 150g of ripe white levain (1:1:1 - feed twice with organic all-purpose or bread flour)

• 315g organic all-purpose flour

• 25g powder dry milk

• 25g of honey (or you can use sugar instead)

• one teaspoon salt

• one teaspoon instant yeast (you can skip it if you prefer to use levain only)

• 30g unsalted butter, room temperature

• 170g of water

Directions:

• Mix and then knead together all of the dough ingredients. You can do by hand, using a stand mixer with the dough hook, or even your Thermomix (55 seconds - knead function), until smooth.

• Grease a clean bowl lightly and cover it to avoid it to dry and to let it rise until double the size.

  • With dry yeast takes around 2 hours.

  • Without dry yeast / levain only will take around 5 to 6 hours.

  • Keep on eye on it from time to time! ;-)

• Shape the dough and place it in a loaf pan using parchment paper on the bottom. (It will help to release the bread more easily), and cover with a lighted grease plastic wrap or a shower cap - my option!)

• Let it rise until it is almost triple the original size - it might take around 2 hours.

• Just before going to the oven, lightly brush with egg wash (optional)

• Preheat the oven to 375F/195C

• Bake until you have a golden crust (around 30 minutes)

• Dough temperature should be around 203F/95C when done

Tip: you might need to lightly cover your bread after 20 minutes in the oven with aluminum foil to avoid burning the top.

Note:

Adapted from King Arthur