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Sourdough Sandwich Bread
Ingredients
  • Levain
  • 1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour*
  •  
  • ½ cup plus 1 tablespoon (128g) water, cool (60° to 70°F)
  •  
  • 3 tablespoons (44g) ripe (fed) sourdough starter
  •  
  • Dough
  • 5 ¼ cups (630g) King Arthur Unbleached Bread Flour*
  •  
  • 6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk
  •  
  • ¼ cup (50g) granulated sugar
  •  
  • 2 ½ teaspoons (15g) salt
  •  
  • 2 teaspoons instant yeast
  •  
  • 4 tablespoons (57g) unsalted butter, room temperature
  •  
  • 1 ½ cups (340g) water, warm (70° to 80°F)
  •  
  • all of the ripe levain
  •  
  • note: Substitute an equal amount of all-purpose flour, if needed; it'll produce a somewhat stickier dough.
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