Here is another bread recipe from my favorite list.

There is nothing better than eating a slice of freshly baked bread with some butter and jam on top. The best dessert ever in my humble opinion 🙂 This bread is perfect for that!

Again, I found this recipe in the Artisan Sourdough Made Simple book, but I made one small change to the recipe. It makes it so much better!

Country Farmhouse White

Makes 1 loaf

Ingredients:

• 65 g active wheat starter
• 300 g warm water
• 12 g sugar (I add a bit more)
• 15 g melted butter (That’s the change I made. I add butter instead of oil. Original recipe calls for 15g of oil. You all know that butter makes everything taste better!)
• 500 g AP flour (All-Purpose flour)
• 9 g salt

Looks like I did not change one thing, but a few. First, I add more sugar. Second, I substitute oil with butter. And third, I only use AP flour when the recipe calls for bread flour and AP flour. I never use bread flour when I bake bread. I just don’t want to spend more money on flour if I already have AP flour in my pantry 🙂 Plus, people in the past did not have bread flour, they used what they had, and baked amazing breads. That’s how I look at it. Again, it is just my humble opinion. If you use bread flour or prefer using it when you bake bread, do it.

One more thing. Did you know that you can add more starter to the dough during winter months? That will help your dough to rise better.

Direction:

Evening, Day 1

In a large bowl, whisk starter, water, sugar, and melted butter together with a fork. Add flour and salt. Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits of flour. In the beginning it may look like your dough is too dry. But as you continue mixing it will get to the perfect consistency. Cover the dough and let it rest for about 30 minutes.

After the dough has rested, do a few stretches and folds to form a semi-smooth ball. Cover the bowl and let it rise at room temperature till morning.

Morning, Day 2

Lightly coat a 9×5 inch loaf pan with oil and set aside.

Remove the dough onto a lightly floured work surface. Gently dimple the surface of the dough with your fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Place into your loaf pan, seam side down.

Cover the dough with a towel and let it rest until it has risen about 1 inch above the rim of pan. Usually, recipes say it will take about 2 hours. Mine takes forever to rise 🙂 I leave mine for about 4-6 hours. Maybe during summer months, it will require less time? We’ll see 🙂

At the end of the second rise preheat oven to 375 F.

Bake the dough on the center rack for about 40-45 minutes. The loaf will be beautifully risen and golden brown when ready. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Perfect sandwich bread is now ready! Enjoy!

Try it and let me know what you think. Comment below.

Happy trying! Happy baking!

Natasha