Easy Freshly Milled Sourdough Sandwich Bread

Requires a stand mixer and two loaf pans.

Ingredients

• 700g hard white or red wheat flour

• 420g water

• 400g active sourdough starter (100 percent hydration)

• 65g honey

• 40g grass fed butter

• 1 egg

• 15g salt

Starter Prep Day 1

Feed starter as usual in the evening.

Starter Prep Day 2 (Morning)

• 70g starter

• 140g water, about 100 degrees F

• 140g flour

Let rise 4 to 6 hours until active. This yields 400g starter.

Bread Instructions

1. Mill flour.

2. Add all ingredients except salt to mixer bowl.

3. Knead on speed 2 for a few minutes until combined.

4. Cover and rest 15 to 30 minutes.

5. Add salt and knead 8 to 10 minutes.

6. Transfer to clear bowl and let rise until nearly doubled.

7. Divide into two loaves and gently deflate.

8. Shape into logs and place in lined pans.

9. Cover and let rise until doubled and just above pan rim.

10. Bake at 350 degrees F for 35 to 40 minutes.
    Internal temp should reach 190 to 200 degrees F.

11. Cool completely before slicing.