Prep 1 hr
Cook 48 hrs
This recipe goes along with Easy wheat sourdough starter. Directions are included for the sponge and the dough. Good Luck :) Dough is to be mixed in a bread machine.
- 236.59 ml sourdough starter
- 177.44 ml warm water
- 473.18 ml flour
- 295.73 ml proofed sourdough starter
- 236.59 ml water
- 44.37 ml powdered milk
- 14.79 ml lemon juice
- 59.14 ml instant potato flakes
- 59.14 ml white whole wheat flour
- 887.21 ml bread flour
- 29.58 ml sugar
- 44.37 ml butter (oil is fine)
- 9.85 ml salt
- FOR THE SPONGE. (This will make the proofed sourdough starter.).
- 1 cup starter, 3/4 cup water & 2 cups flour.
- Mix the starter with the flour & water.
- Set aside and let sit 4-8 hours or overnight in the refrigerator.
- Let proceed till it expands 3 times it's original size.
- FOR THE DOUGH.
- Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
- Let the bread machine mix, kneed and do the first rise.
- Remove at beep to lightly floured surface.
- Divide dough into 2 equal portions.
- Pat each dough portion out into a flat circle.
- Gently stretch and fold the left side over the middle, then the right over the middle.
- Like folding a letter.
- Shape, always keeping the folded side on the bottom.
- Spray pan with pam & then place shaped dough into pans.
- Spray the tops and cover with plastic wrap.
- Refrigerate over night.
- Take out in the morning and let them finish rising at room temperature.
- They should be light.
- Don't rush the rising or your bread will be dense.
- Bake at 350 until done, about 30 minutes.
- If your bread is browning too fast, tent with aluminum foil.
- The bread is done when internal temperature reaches 210.
I was very happy to see this recipe and am very glad that I gave it a try. I was a little disappointed in the rise of my bread but I am sure that was due to a couple of factors. I used a higher ratio of whole wheat pastry flour to bread flour and being more aware of how "wet" the dough is during the kneading process. I did find that I had to knead in additional flour after the initial mixing so all these factors contributed to the reduction in the rising of the bread. Also, I plan to try this again and add additional wheat gluten