Sourdough White Bread
I got this from Grant Bakes. Tweaked the hydration up to 62% . Bread Flour 450g Water 140g Milk 140g (or 70g half and half with 70g water) Sugar 25g Salt 10g Butter 50g Sourdough Levain 100g Sourdough Levain 8g sourdough starter 52g water 52g bread flour In the morning, mix active sourdough levain with the rest of the ingredients. Cover up the dough and let it rise at room temperature for about 6-8 hours, or until it roughly doubles in size. Do a few sets of stretch and folds every 45 mins to 1 hour. Shape the dough into a ball and let sit overnight in the fridge. Next morning, take out of fridge. Butter a bread pan. Flatten into a rectangle with stick side up. Roll into a cylinder the same length as bread pan. Let it rise for about 4 hours until the top is to the brim of the pan. Bake at 400 F with boiling water dish in the oven for steam. Tent with foil for first 20 minutes then remove. Bake for an additional 15 t...