Long-time lurker, first time poster! I have been making no-knead and rustic sourdough bread for years, with decent results. Now that my kids older and we are eating a regular loaf of sandwich bread every few days, my wife requested I start making daily sandwich bread. Still wanting to use sourdough starter, I experimented, using "http://www.kingarthurflour.com/recipes/sourdough-sandwich-bread-recipe" as a starting place. Only change I made was using half milk and half water for the liquid and I only used sourdough starter, no yeast. I adjusted for this through a longer first proof (2.5 hours) and an even longer 2nd proof in the pans (3.5 hours). I just waited until it rose a half-inch above the pan.
Excellent result! Super light and airy with tons of flavour. I also adjusted heat - heating the oven to 425, the lowering it to 375 when I put the pans in, baking for 40 mins. I also put a large ice cube in a heated empty pan for some steam. It made the crust nice, but perhaps a tad bit chewier than I usually like. I might use a smaller ice cube next time. Anyways, just thought I'd share! Also, I would love it if someone could share a tried and true Sourdough Sandwich Bread recipe.
I may have to try that.
If I say that bread in the store, I would buy it! I will that recipe with your changes.
Do you have dry milk AND liquid milk in your recipe? Does it taste sweet from the 1/4 c sugar?
The crust and crumb look lovely!
I didn't use any powdered. Just changed liquids to 50 milk, 50 water.
I have used a recipe from food.com by Donna M., Basic Sourdough Bread, with good results. Changed it a little, used more starter & milk. There is also a recipe in The Village Baker by Joe Ortiz, page 194 in my book. Capitola Sourdough Sandwich Loaf. Have not tried it yet.
Thanks! I'll have to check those out!