Sourdough Sandwich Bread

This recipe is a variation of a milk bread using a sourdough starter. Milk bread recipes are commonly used for buns and sandwich breads. This recipe is simple and follows the same approach for a sourdough bread. It will make two nice size loaves, use the loaf style you prefer.

Ingredients

• 1/2 C sourdough starter
• 200 g milk
• 2 egg (~50 g)
• 600 g bread flour ( 50 to 150g of the flour could be whole wheat, rye or spelt.)
• ~1 Tbls honey
• 1 1/2 tsp salt

1. Measure 100 g of milk and heat til simmering, this can be done in a microwave. Set aside to cool to 80F or less. Can be put into a refrigerator to cool. When cool, add the egg and whisk or put the milk + egg in a jar and give it a good shake.
2. Mix the sourdough, cooled scaled milk mixture, honey and 300 g of flour in a bowl/dough bucket (will need a lid or something to cover). Let sit at room temp for a few hours. Place in refrigerator over night.
3. Measure out another 100 g of milk and heat to simmer like in Step 1. Cover and let sit on counter overnight to cool.
4. Next day :
   Add an egg to the milk and whisk.
   If you have a stand mixer, scrap the dough out of the bucket into the mixer bowl. Add the milk, another Tbls of honey and 300 g of flour. Knead dough for 5 minutes.
   If you do not have a stand mixer, Add the scaled milk, another Tbls of honey and same amount of flour to the bowl/bucket. Using a dough whisk or your hands incorporate the new ingredients. I like squeezing the mixture through my fingers to knead. Try to scrap all the bits into the dough and clean the sides of the bowl.
5. Place the dough in a proof bin or keep in the bowl Sprinkle the salt over and let rest.
6. Repeat the following 2 to 3 times. Let dough rest for at least 45 mins. After rest, stretch and fold dough a few times to build the gluten. The dough should stretch quite a distance without breaking if gluten has developed. First time, it will show holes and feel tough when pulling.
7. Once the dough has a nice stretch, shape it into your desired loaf; buns, baguette, round, etc. Let rest for 1 hour.
8. Heat oven to 400F. Place loaf in oven and cook for ~20 mins til the interior temp reads 180F. I often let cook for 15 mins then turn off oven and keep the dough in the oven for another 15 mins.
9. The bread should have a soft consistency like a quality sandwich bread.