Section 1

Soft White Pan Sourdough

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Soft White Pan Sourdough is started in the evening as a preferment (sponge).

�� Soft White Pan Sourdough:

This dough is a moist dough made up to be a soft sandwich bread baked in a loaf pan.
For the preferment mix up the evening before bake day:

�� To a large container add:

v 2 cup vigorous sourdough starter � 18 oz

v 2 cups water� 16.0 oz

v 1/3 cup Rye Flour � 1.3 � oz

v 1 cup Whole Wheat flour � 4.3 oz

v 4 cups Bread flour � 18.0 oz

This will be a stiff sponge, mix with a strong wooden spoon. Cover and let the preferment/sponge ferment overnight at room temperature.

Next morning early, pour the sponge mixture into your dough mixer and add:

v 1 cup of � & �� or evaporated milk � 8.6 oz (if you use milk with cream{1/2 & �}, scald first and then cool before using)

v 4 Tablespoons Butter melted and cooled � 2 oz

v 1 Tablespoon of nondiastatic malt syrup or honey - .85 oz

v 4 teaspoons salt � 1.0 oz

v 5 cups Bread flour � 22.5 oz

Mix the ingredients well in your mixer for about 2 � 3 minutes (with the Blendtec mixer you would mix at level 2 or 3) or just until mixed. Then allow the dough to autolyse (rest) for 20 minutes.

After autolysis, mix dough on low speed (level 1 for the Blendtec) for about 1 minute. Then let the dough bulk ferment (which just means the first rise) for about 4 �hours or until doubled. Stir the dough down with just two turns of the dough hook twice during the bulk fermentation. This is to strengthen the gluten strands and line them up, much like folding would do plus it helps to keep the dough from over fermenting. After bulk fermentation, pour out the dough onto a lightly floured surface and knead a couple of times then gather into a ball. Divide the dough into three pieces. I divided the dough into three loaves weighing around 2 lbs each. Shape loaves into the general shape you wish and then allow the dough to rest for 5 � 10 minutes (bench rest). After benching (resting) shape loaves into their final shapes and put them into large loaf pans. Then allow the dough to raise until proofing is done. Proofing is the second raising of the dough. This can take anywhere from 1 � 3 hours. When the dough is ready and feels bubbly and� springy but not saggy, slash the bread down the middle, not too deep, about 3/8 inch or so, spread melted butter over the top of the loaf and bake all three in a preheated 400 degree oven for 30 � 40 minutes, turning halfway for even browning. You don�t need your baking stone for this recipe. If when you take out the bread, you want it a little browner on the bottom, turn out the loaf and put it back into the oven for a few more minutes. Cool the bread and eat with fresh butter. This bread slices up nicely and makes great sandwiches or toast.