No more store-bought bread for me! (I)_ always feel so accomplished baking my own bread, and the taste is out of this world! Give it a try and let me know how it turns out! #BreadLovers #SourdoughStarter #FreshBread #Foodie #Yum
Total Time:13 hours
Yield:2 loaves
Ingredients
Butter (softened) or coconut oil: 1/2 cup (113 g)
Honey or sugar: 2 tablespoons (42 g for honey or 24 g for sugar)
Salt: 1 tablespoon (17 g)
Sourdough starter (active and bubbly): 1 cup (227 g)
Water (room temperature): 2 1/2 cups (590 g)
All-purpose flour: 8 cups (1120 g)
Instructions
Prepare the Dough:
Add all ingredients to a stand mixer, adding flour last to adjust hydration if needed.
Knead until the dough is stretchy, smooth, and pulls away from the sides of the bowl (about 10 minutes).
Perform the windowpane test by stretching a small ball of dough until you can see through it without breaking.
First Rise:
Allow dough to bulk rise for 10-12 hours in a warm place. In summer, 8 hours may suffice, while in colder months, it can take longer.
Shape the Loaves:
Grease two loaf pans or line them with parchment paper.
Divide the dough into two equal parts.
Roll each piece flat into a rectangle and then roll it up into a loaf shape.
Place the loaves in the prepared pans.
Second Rise:
Let the loaves rise for 2-4 hours at room temperature, until doubled in size. This could take as little as 1 hour if the room is warm and the starter is very active.
Bake:
Optionally, brush with egg wash for better browning.
Bake at 375°F (190°C) for 45 minutes, until golden on top.
Allow to cool completely before slicing.
Notes
Use very soft butter to ensure it blends easily.
Avoid over-fermenting to prevent the dough from becoming too wet and sloppy.
Using a stand mixer can simplify the kneading process.
