Enriched Sandwich Bread

I bake a lot of sourdough bread and grind my own flour with a Mockmill Professional 200 grain mill. I am a mad scientist experimenting with many different ancient grains and wheats. I am addicted to the smell of sourdough starter! Some fails, but also many successes. Follow me on Instagram: @pzpbakes.

subheading: For the dough:

115g warm milk (23%) (98°F/37°C)

200g warm water (40%) (98°F/37°C)

20g melted unsalted butter (4%)

12g salt (2.4%)

18g maple syrup (3.4%)

135g peaked sourdough starter (27%)

500g bread flour (100%)

Directions at rosehillsourdough.com

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