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    You are in: Home / Recipes / Perfect Light Wheat Bread #3 [sourdough] Recipe
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    Perfect Light Wheat Bread #3 [sourdough]

    Total Time:

    Prep Time:

    Cook Time:

    18 hrs 40 mins

    40 mins

    18 hrs

    dividend's Note:

    Attempt #3 at a nice everyday wheat bread. This is a modification of my Perfect Light Wheat Bread #2 to use a sourdough starter, thanks to the advice and support of the folks over in the Breads and Baking subforum. Making this bread as sourdough instead of using commercial yeast adds a depth and complexity of flavor that I really like. I think it keeps the intense wheatiness of the recipe from being overwhelming.

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    Ingredients:

    Serves: 20

    Yield:

    loaves

    Units: US | Metric

    FLOUR MIX

    SPONGE

    • 1 1/3 cups flour
    • 1 3/4 cups filter water, warmed if refrigerated
    • 2 1/2 tablespoons active sourdough starter

    BLANKET

    Directions:

    1. 1
      The night before you plan to bake, make the sponge.
    2. 2
      Feed your sourdough starter to activate it, and let it sit until it's nice and bubbly. I found this takes around an hour.
    3. 3
      Mix together the 2 flours in a bowl. (I use a whisk to get them nicely integrated.).
    4. 4
      In a mixing bowl, (I use my KitchenAid stand mixer), add the sponge ingredients and whisk for 2 minutes, until the sponge is the consistency of a thin batter.
    5. 5
      Pour the remaining flour mix blanket over the top.
    6. 6
      Cover tightly with plastic wrap, and let sit overnight, 12 - 14 hours.
    7. 7
      Cut the butter into small bits for easier integration, and let it soften at room temperature.
    8. 8
      Mix the dough together for about 1 minute (on speed 2 if using a KitchenAid), until it comes together into a rough ball.
    9. 9
      Cover with plastic wrap and let rest for 20 minutes.
    10. 10
      Add the butter, honey, and salt, and knead for about 6 minutes (on speed 4 if using a KitchenAid). Properly kneaded, it will be just the slightest bit sticky.
    11. 11
      Scrape the dough into an oiled container, cover, and let rise until doubled. (About 3 hours, but you really just have to watch it).
    12. 12
      Oil 2 loaf pans (mine are 9x5). Divide the dough into halves with a bench scraper. Shape each half into a loaf, and place in the pans.
    13. 13
      Cover loosely with plastic wrap, and let rise until puffed up over the tops of the pans. (About 1 1/2 hours, but again, watch it.).
    14. 14
      Meanwhile, preheat the oven to 400 degrees, and have a baking stone or tiles on the lowest shelf.
    15. 15
      Bake the loaves for 35-40 minutes. Remove from the pans immediately and cool on a wire rack. Let them cool completely before storing or slicing.

    Ratings & Reviews:

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    Nutritional Facts for Perfect Light Wheat Bread #3 [sourdough]

    Serving Size: 1 (74 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 193.7
     
    Calories from Fat 15
    82%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.8 g
    4%
    Cholesterol 3.0 mg
    1%
    Sodium 234.5 mg
    9%
    Total Carbohydrate 39.0 g
    13%
    Dietary Fiber 2.4 g
    9%
    Sugars 1.8 g
    7%
    Protein 5.5 g
    11%

    The following items or measurements are not included:

    sourdough starter

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