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Sourdough: White bread
Equipment:
digital kitchen scale
1 qt measuring bowl (if scale does not have a measuring vessel of 1000 ml or larger)
2 cup Pyrex measuring cup
plastic dough scraper
Kitchen Aid Countertop mixer with bread hook
large buttered bowl
loaf pans (2)
silicon loaf pan liner/lifter
spray bottle filled with filtered water
cookie sheet
ice cubes (4 large)
cooling rack
Sourdough Starter: 100g (active)
Dough:
Combine unfed starter & warm water in Pyrex measuring cup mix until fully disolved.
Add 45g bread flour and mix until thick & smooth
Note: This is a 1:4.5:4.5 feeding ratio and will measure as 100 ml.
Place starter in warm water bath to promote activity - ready when it has doubled in size (200 ml+).
Optional: 30-60 minutes after you combine these ingredients, mix again for about 30 seconds.
Prepare Dough:
(Prepare loaf pan by pre-staging silicon liner/lifter)
In mixer bowl, Add 425g unbleached bread flour, 25g rye flour, an 9g salt
In 1 qt. measuring bowl, Combine active starter with 330 warm water, 100g active starter and completely dissolve the active starter.
Start mixer on low speed with dough hook
Add melted butter to liquid starter and stir well to fully incorporate
Slowly add resultant liquid starter to into mixer around the edges to fully saturate flour blend.
Mix until a semi-smooth dough forms and scrape out into buttered bowl.
Roll dough around bowl, forming into ball and coating the dough with butter
Let the dough rest for 30 minutes.
Perform 4 sets of stretch and folds, each set 30 minutes apart.
Note: You can also switch to coil folds for the final sets, which are gentler on the dough.
Let the dough ferment until it has visibly risen, is puffy and jiggles when you nudge the bowl, is domed on top, is not overly sticky to the touch, and passes the float test.** If your dough has maintained a temperature of 78-80°F up to this point, it will take about 4 hours (that timer starts when you mix the starter in your dough). Please refer to the Notes and the bulk fermentation deep dive earlier in this post to help you with this step.
Turn dough out onto lightly floured table top and let rest 5 minutes
Stretch dough into a rectangle, fold bottom to center, stretch sides left/right and fold to center (overlapping) pull top down, tuck and drag to build tension in shape of a roll, and place in loaf pan seam side down.
Note: You can also use the caddy clasp, my new preferred shaping method!
Lightly mist dough
Mist inside 2nd loaf pan and place inverted over the dough.
Place in oven or microwave with light on and let rise until the dough reaches just level with pan lip.
Refrigerate overnight. Ideal cold retard: 12-36 hours.
Prepare for baking:
Place cookie sheet on lowest most rack.
Place 2nd rack on next higher rack position.
Pre-heat oven to 450F
Remove dough from refrigerator and score deeply down center (longwise)
Brush dough with melted butter and lightly mist
Mist inside of 2nd loaf pan and place inverted over dough
Bake:
Place in oven for 6 minutes and place 2 ice cubes on cookie sheet
Remove from oven and lightly mist dough and replace lid
Return to oven and place 2 ice cubes on cookie sheet, bake with lid on for 30 minutes.
Remove lid, turn off oven, and bake until desired golden brown.
Remove from oven and allow to rest for 10 minutes in pan
Turn out loaf onto a wire rack for at least 1 hour before slicing.