Wholemeal Sourdough Sandwich Loaf

Love to make sandwich loaf. Easy, simple and many way to eat with it.😘 

Wholemeal Sourdough Sandwich Loaf

40g starter + 40g flour + 40g water 

~~Use at peak.

* I prepared the levain at night and ready to use it on next morning. My starter rose too tall till overflow. I used the remaining starter in the jar. It's about 114g. 

Ingredients:

200g   Bread flour

60g     All purpose flour

30g     Wholemeal flour

110g-120g    Levain

1          Large Egg

100g    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 covered. 1st proofing for 2 hours in room temperature.

5. Punch the dough to degas it and take out the dough. Divide the dough into two equal portions(308g+/- each). (2nd proofing).

6. Round the dough and rest for 15 mins.

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

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

Happy Baking!