Easy Freshly Milled Sourdough Sandwich Bread

Honey Whole Wheat 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)

1. Mill your wheat berries.

2. In the mixer bowl, add water, olive oil, honey, salt, and egg.

   • Tip: using a glass mixer bowl makes it easier to monitor fermentation later.

3. Knead on speed 2 for a couple of minutes until combined.

4. Add the freshly milled flour and mix until incorporated.

5. Add the sourdough starter and mix until incorporated.

6. Cover with compostable wrap or a damp towel and let rest for 30 minutes to 1 hour. This is the autolyse.

7. Knead on speed 2 for 8 to 30 minutes, until the dough is cohesive and stretchy. Use the windowpane test to confirm gluten development.

8. Transfer dough to a clear bowl. Cover and let rise until almost doubled in size.

   • In a 76 F kitchen, this takes about 3 hours.

9. Lightly oil the counter. With lightly oiled hands, remove the dough and divide into two equal pieces. Gently pat down to release large air bubbles.

10. Shape each piece into a log, building surface tension to improve gluten strength and oven spring.

11. Place dough into parchment-lined loaf pans. Lightly oil compostable wrap and cover the pans.

12. Let rise again until puffy and well risen, about 2 hours at 76 F.

13. Preheat oven to 375 F.

14. Bake at 375 F for 35 to 40 minutes, until internal temperature reaches 205 to 210 F.

Cooling

• Immediately remove loaves from pans and place on a cooling rack.

• For best texture, wait at least 2 hours before slicing.