This bread takes a couple days to make. I make the dough at night before bed and let it do the first rise overnight. I then shape it and let it do the second rise in the morning. If I want a quicker white bread, then I make Amish White Bread. That one only takes about 2 1/2 hours or so. I weigh the ingredients when making bread. I think it turns out better that way.
SOURDOUGH WHITE BREAD
(1 loaf)
Ingredients:
*1/3 cup sourdough starter (65 grams)
*3/4 cup + 1 tablespoon warm buttermilk (200 grams)
*1/2 cup wam bottled warm water (100 grams)
*1 tablespoon olive oil (15 grams)
*3 1/2 cups bread flour (400 grams)
*3/4 cup all-purpose flour (100 grams)
*1 1/2 teaspoon salt (9 grams)
Directions:
~In a large bowl, whisk sourdough starter, buttermilk, water and olive oil together until well combined.
~Add in bread flour, all-purpose flour and salt and mix until shaggy (sticky and a little lumpy).
~If dough is too dry, add in another 1 or 2 tablespoons of water.
~Cover and allow dough to rest for 30 minutes.
~Uncover dough and slide your fingers under the dough and gently lift off of the bottom.
~Stretch the and fold in half towards you.
~Turn the bowl and quarter turn and stretch and fold towards you again (do this step two more times).
~Flip the dough and over it again and allow to set for 20 minutes.
~Cover and allow to sit for 20 minutes.
~Repeat the stretching and folding step one more time.
~Lightly brush a small amount of olive oil over the top and sides of the dough.
~Cover and allow to rest for 12-18 hours.
~Place dough on a very lightly floured surface.
~Shape dough into a rectangle.
~Lightly four your hands and pull the dough towards you, tuck in the ends and repeat several times to tighten the dough.
~Line a loaf pan with parchment paper or spray it with cooking spray.
~Place dough into loaf pan.
~Cover with a very damp tea towel.
~Allow to rise for 7-10 hours (dampening the towel every so often).
~Preheat oven to 400 degrees.
~Bake for 35-40 minutes crust will become a golden brown (internal temperature is 180-200 degrees).
~Remove from pan and allow to cool for at least one hour before cutting.