SOURDOUGH Sandwich Bread

 

2 Loaves Ingredients-6hr/3hr rise

2 c. warm water (105*)

3 T. powdered milk 

¼ c. sugar

¼ c. canola oil

3 c. flour 

1 c. sourdough start (I like south african)

¼ t. baking soda

2 ½ t. salt

3 c. flour

Directions:

1. Beat all ingredients with beaters except the last half of flour. (warm water helps keep the dough at 76*)

2. Knead in the last half of flour for 5-10 min (5 min- white flour, 7-10 min wheat flour)   

(you may add 1T. more at a time until it pulls away from the bowl or can be handled with oil on hands) ***Do NOT ADD too much flour. A stiff dough will not rise well.  (If using wheat flour- replace 1 c. flour with 3T. wheat gluten)

3. Place the  dough a covered bowl or container and keep dough at 76* and rise in pans for 7 hours OR in bulk for 4-6 hours (until double) and in pans 2-3 more hours. *To make sourdough rise faster, add ½ t. instant yeast and rise in pans for 3-4 hours…OR in  bulk for 2 hours and in greased pans, covered for 2 hours

4. Bake at 350 for 30 min (internal bread temp = 180/190*)  *Do NOT OVERBAKE- it will be too dry. 

5. Remove from pans with a spatula and cool on racks.

6. Freeze unused loaves + defrost on counter for a couple hours or microwave 2½ min

*Feed remaining  sourdough start once a week by adding 1 ½ c. flour + 1 c. water  and keep in fridge in glass jar w/lid