Wholemeal Sourdough Sandwich Loaf

Baking sandwich loaf again😉

Wholemeal Sourdough Sandwich Loaf

Levain 

50g starter + 50g flour + 50g water 

~~Use at peak.

Ingredients:

180g   Bread flour

40g     All purpose flour

40g     Wholemeal flour

150g    Levain

1          Large Egg

105g    Water

25g      Sugar

5g        Salt

1g        Instant yeast

25g     Softened Butter

Method:

1. First build the levain and leave it to rise to peak.

2. Add the levain to all the ingredients (except butter) and knead until it comes together in a ball.

3. Add the butter slowly and continue kneading the dough until it is smooth, shiny and elastic.

4. Round the dough and leave in the fridge overnight (1st proofing).

5. Next day~ take out the dough from fridge. Leave in room temperature for 2 hours (2nd proofing).

6. Transfer the dough to a clean floured surface then divide into 2 equal portions. Round it and rest for 10mins.

7. Shape the dough into your desired shape. Place in a greased Pullman tin. Cover with cling wrap and proof until the dough fills 90% of the loaf tin (about 2-3 hrs at 28-30C). 

6. Bake the bread in the preheated oven at 180°C for 35 to 40 minutes.

Happy Baking!