Sourdough Sandwich Bread King Arthur 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 (about 700g per piece), 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 your favorite. Preheat the oven to 350°f. bake the bread for 40 to 50 minutes, until it's light gold and a digital thermometer inserted into the center reads 190°f. remove the bread from the oven, and after a couple of minutes turn it out of the pan onto a rack to cool. store, well wrapped, at room temperature for several days; freeze for longer storage.
Sourdough Sandwich Bread Recipe King Arthur Baking Place the dough in a lightly greased bowl, cover it, and allow it to rise for about 90 minutes. the dough will become puffy, though it may not double in bulk. lightly grease an 8 1 2" x 4 1 2" loaf pan. gently deflate the risen dough, and shape it into a log. place it in the pan, cover it lightly, and allow it to rise until it crests at least 1. Shape the dough. the following morning, coat a 8.5×4 inch loaf pan (or 9×5 inch pan) with softened butter. remove the dough onto a lightly floured surface. gently flatten the surface to release some of the air bubbles. sandwich bread should not have any large holes (unless you like jelly in your lap). Add 2 cups of your active starter to the water and stir. mix in 5 cups of king arthur unbleached all purpose flour and 3 4 cup of king arthur whole wheat flour into your bowl. mix well until all bits of flour are moistened and you’ve formed a soft tacky dough. cover with a damp towel and let rest for 20 minutes. Any medium protein bread flour (around 11% protein) or all purpose flour will work well in this recipe. i’ve made this with king arthur baking all purpose with excellent results. and similarly, for the whole wheat portion, any whole wheat flour will work well. baking schedule.
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