This recipe makes 2 loaves. You’ll be using both leaven and Yeast.
If you do not have sourdough starter, you can still use this recipe but omit the autoalyse process. Just mix ALL ingredients for 5-6 minutes and allow to rest until it doubles. Follow the rest of the instructions as given. It will not have quite as soft results, but it’s still delicious.
Ingredients
- 180g Sourdough Starter
- 1000g Bread Flour
- 550g water
- 1 stick of butter softened
- 30g sugar
- 20g salt
- 20g honey (optional)
- 14g of Instant Yeast
Additional things needed:
- Stand Up or Hand Mixer
- 2 Glass or Metal Bread Pans
- Scale
In your stand up mixer, combine Starter, Flour, honey and Water ONLY. We’re going to autoalyse the dough. Mix for about 2-3 minutes with your bread hook on low and then cover.
Allow it to rest for 30-45 minutes.
Now add the rest of your ingredients and mix for around 5-6 minutes. You should have a very nice and squishy ball of dough that has some stretch to it.
Cover it again and allow it to rise. This takes about an hour. Maybe 2 if your home is cold. Dough should be doubled in size.
When your dough has doubled, lay it out on your countertop or doughnut and separate into halves.
Gently stretch each ball into a large rectangle. Now fold in the sides (left and right) and take the bottom and roll straight up. You should have a round roll. Put each of them into a buttered or oiled bread loaf pan, cover and allow to rise AGAIN.
It’s going to swell up and kind of “fill” your pan. It may not reach from end to end but it should swell above the pan’s height a bit. Usually about 20 minutes.
Now you’re ready to bake!
Preheat oven to 350F and bake for 40 minutes. It should have the internal temp of 180F.
Allow about an hour to cool and Enjoy!
Be sure to cover the end (as pictured) with a piece of wax paper or cloth or keep in a bread bag.
I adore my reusable wax cloths and my bread bags.
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