Easy Freshly Milled Sourdough Sandwich Bread
Equipment
Stand mixer
Two loaf pans (9x4 Pullman pans recommended)
Ingredients
675 g hard white wheat berries
165 g khorasan berries
540 g water
173 g active sourdough starter (100% hydration)
90 g honey
63 g extra virgin olive oil
1 egg
14 g salt
Instructions
Day 1 (Evening)
Heavily feed your starter as you normally would.
I discard down to 60 g starter, then add 120 g flour and 120 g water.
Day 2 (Morning)
Start by milling your wheat berries.
Beginning with water, put oil, honey, salt, and egg in a mixer bowl. TIP - I use a glass mixer bowl so I don't have to then transfer into a clear bowl in step 6 below.
Knead on speed 2 for a couple of minutes until all ingredients are mixed. Add flour and mix until incorporated. Then add starter and mix until incorporated.
Cover with compostable wrap or damp towel and let rest for 30 min to an hour. This is the autolyse!
Start kneading process on speed 2 for 8-30 minutes until the dough stays together and is nice and stretchy. Use window pane test just to make sure.
Put dough in a clear bowl, cover with same damp towel or compostable wrap and let rise until it's ALMOST doubled in size (in my 76 degrees kitchen, it takes ~3 hours).
Lightly oil your counter. Once it's just about doubled (no need to be PRECISE, you just don't want it to OVER ferment), remove from bowl with lightly oiled hands and divide into 2 loaves making sure to gently pat down to remove any bubbles.
Shape into logs, making sure to build tension in the dough to increase its gluten strength and oven spring.
Place dough in two pans that are lined with unbleached parchment paper. Lightly oil compostable wrap and cover the pans.
Let the dough rise again until it has risen and looks puffy. This takes me ~2 hours at 76 degrees F. Preheat oven to 375 degrees F.
Bake at 375 degrees F for 35-40 min until bread reaches internal temp of 205-210F. Immediately remove from pan and place on cooling rack. For best results, wait a couple hours until you slice into it.