I love those round loaves of sourdough bread, crunchy crust, chewy interior with lots of holes …… but this is not one of them. Sometimes I also just want a soft sandwich loaf with all the flavour of my sourdough breads. This makes enough for 2 loaves. I made one in a traditional loaf pan and the rest of the dough turned into the most amazing rolls I’ve ever come up with.
- 1 cup + 1 tablespoon (128g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup + 1 tablespoon (128g) cool water (60° to 70°F)
- 3 tablespoons (44g) ripe (fed) sourdough starter
- 5 1/4 cups (631g) Unbleached Bread Flour or Unbleached All-Purpose Flour*
- scant 6 tablespoons (50g) milk powder
- 1/4 cup (50g) sugar
- 2 1/2 teaspoons salt
- 2 teaspoons instant yeast
- 1/4 cup (4 tablespoons, 57g) unsalted butter, room temperature
- 1 1/2 cups (340g) water (70° to 80°F)
- all of the ripe levain
- To make the levain: Mix all of the levain ingredients together and place in a covered container with room for the levain to grow. It will almost double in size, and will take about 12 hours to ripen (ferment) at room temperature (70°F). When perfectly ripened, there’ll be large bubbles (mostly below the surface) creating a somewhat rippled effect. It’ll appear almost fluffy. If the levain is covered with a froth of tiny bubbles, it’s a bit over-ripened; but don’t worry, you can still use it.
- To make the dough: Mix and then knead together all of the dough ingredients, including the levain, to make a smooth, supple, and not overly sticky dough.
- Place the kneaded dough in a lightly greased bowl, cover the bowl, and let the dough rise for 1 to 2 hours, until doubled in size.
- Divide the dough in half, and shape each half into 8″ logs. Place the logs in two lightly greased 8 1/2″ x 4 1/2″ bread pans. Cover the pans with lightly greased plastic wrap (or a couple of plastic shower caps), and let the loaves rise until they’ve crowned about 1″ over the rim of the pan, about 1 to 2 hours.
This recipe yielded such a beautiful soft sandwich loaf for sure, but it was these rolls that stole the show. The dough is tender and incredibly flavourful.
Today I got frustrated because I wasn’t able to use tomato sauce like the pizza roll I envisioned. So, Plan B …… I defrosted one of my basil almond pesto blocks, stirred in a bit more olive oil and spread that over the dough. In the end, it was the happiest of Plan B’s ever! In fact I got so excited by how good it was smelling that I rolled it all up, forgetting to add cheese. Oh well, another Plan B – cheese sprinkled over the top before baking.
I’ve been reading a lot of the King Arthur Flour website recipes during my sourdough explorations, and this recipe also came from there. We don’t have any of that particular flour around here, but I wonder how much difference that makes? We do have Rogers Flour locally and that is what I have been using with great success.
The smell of fresh bread is the best thing in the world! Love this!