April 1, 2020 - 10:44am
Good results with this sourdough sandwich loaf
I've scaled down this recipe to fit in my tin but it is the best sourdough sandwich loaf I have made to date. I followed the instructions as written feeding my starter the night before. I don't keep to an exact hydration of starter and just go by eye. This loaf has a really nice texture and tastes really good. Thought I'd share.
My tin is 18cm(L) x 11.5cm (W) x 8.5cm (H) which is slightly smaller than a 2lb loaf tin. I did:
300g flour
100g water - I think I used about 85g for a wet dough - see recipe.
8g salt
32g butter
15g honey
55g milk
200g ripe starter
I'm not sure why this pic is on it's side. I can't figure out how to change it.
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I'm still pretty new to this, could you give me a rough outline for this recipe? Looks like you've listed ingredients but no process.
The list of ingredients look very similar (although with different proportions) to the recipe “Pain de Mie”, found at ThePerfectLoaf.com here.
I imagine that the process for these two recipes would be similar (although you will likely need a much shorter bulk ferment period for the recipe that uses a higher proportion of starter).