I have posted my recipe for Linda’s Sourdough Bread before. It is a standard sandwich loaf for me. However, since I first posted it, I have updated the method to make it a bit easier. It is the same recipe and the same great bread with a couple of short cuts.
One of the major changes is to use weight measures for the flour. It is just so much more accurate.
I put the yeast in the warm water and let it sit for 10 minutes. Then I added the whole wheat flour an 120 grams (4.25 ounces) of the white flour. I added the sourdough starter, the butter, salt and sugar.
I put the paddle on my stand mixer. I turned it on low and when the flour was moistened, I mixed at medium for 2 minutes.
I mixed the baking soda into the remaining 240 grams (8 1/2 ounces) of white flour and then put that in the mixer bowl. I changed from the paddle to the dough hook in my stand mixer and turned it on low.
When the dough started to come together, I used the dough hook to knead it for 7 minutes.
I put the dough on a floured surface and kneaded it 4 or 5 times and made it into a ball. I greased the bowl with oil and put the ball in it, turning it to get coated with the oil. I covered the bowl with a tea towel and put it in the oven. I boiled a saucepan of water and put it in the oven with the dough.
I let the dough rise until doubled in bulk, about 1 1/2 hours. You can make sure it is doubled by pushing your fingertips into the dough. If they don’t bounce back you are ready.
I turned the dough onto a floured surface and kneaded it 7 or 8 times to get rid of any large bubbles. Cut it in half and make two balls.
Stretch each ball into a rectangle with a width the same as your bread pan. Roll the rectangle into a log and pinch the seam shut.
Fold the ends over and pinch the end to the bottom. Put the dough into bread pans that have been sprayed with baking spray.
Cover the loaves with a tea towel and put them in the oven. Boil a saucepan of water and put it in the oven with the bread.
Let it rise until doubled, about 1 hours. Cut a slash lengthwise in each loaf with a very sharp knife. This allows it to rise better when baking.
Heat the oven to 375 F. When the oven is at temperature, put the loaves in the oven for 30 minutes.
Make sure the internal temperature of the loaves is over 200 F.
Run a knife around the edges of the pans and turn the loaves onto a rack to cool.
I really like this bread. It has just enough whole wheat to be healthy without making it heavy. There is a nice sourdough tang but it mild and doesn’t overpower sandwich fillings. It has a nice soft texture that makes it a treat. Sigh, I love bread. Thanks again for the source recipe, Linda.
The Old Fat Guy
- 1 package - 12 ml (2 1/4 teaspoon) yeast
- 375 ml (1 1/2 cups) warm water
- 240 grams (8 1/2 ounces) whole wheat flour (500 ml (2 cups))
- 360 grams (12 3/4 ounces) all purpose flour (750 ml (3 cups))
- 250 ml (1 cup) sourdough starter
- 25 ml (2 tablespoons) butter, melted
- 10 ml (2 teaspoons) salt
- 50 ml (1/4 cup) sugar
- 3 ml (1/2 teaspoon) baking soda
- 10 ml (2 teaspoons) oil
- Mix water and yeast in mixing bowl of a stand mixer. Let sit for 10 minutes.
- Add whole wheat flour and 120 grams (4 1/4 ounces) of the white flour, sourdough starter, melted butter, and the sugar.
- Using the mixing paddle, start on low to moisten the flour and then mix at medium for two minutes.
- Mix the remaining 240 grams (8 1/2 ounces) of the all purpose flour with the baking soda. Put this in the bowl with the dough.
- Change to a dough hook and mix until the dough starts to form a ball.
- Knead with the dough hook for 7 minutes.
- Put the dough on a floured surface and knead three or four times and form into a ball.
- Grease the bowl with the oil.
- Put the ball of dough into the bowl and turn to coat with oil.
- Cover and put in a warm place. I put it in the oven with a saucepan of water I have just boiled.
- Let it rise until doubled, about 1 1/2 hours.
- Turn the dough onto a floured surface and knead seven or eight times to break up any large bubbles.
- Make 2 balls out of the dough and stretch each ball into a rectangle with the short edge the same as the width of a bread pan.
- Roll the dough into a log and pinch the seam together.
- Tuck the ends under and pinch the seam.
- Put the loaves in two bread pans that have been sprayed with baking spray.
- Cover the loaves and put in a warm place until doubled, about 1 hour.
- Put the loaves in a preheated 375 F oven for 30 minutes.
- Make sure the internal temperature of the loaves is over 200 F.
- Run a knife around the edge of the pans and turn the loaves onto a rack to cool.