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## Whole Wheat Sourdough Sandwich Bread
***JMonkey***
This is another of my favorite breads. Slightly sweet, but also tangy,
it's perfect for sandwiches, but also stands well alone, with just a
bit of butter.
**Formula**
* Whole wheat flour: 100%
* Salt: 2%
* Water or milk: 75%
* Honey: 4.2%
* Unsalted butter: 2.8%
30% of the flour is in the whole-wheat starter. (I’ll give two
options, one for starter at 100% hydration and another at 60%
hydration)
**Ingredients**
* Whole wheat flour: 500 grams or about 4 cups
* Salt: 10 grams or 1.25 tsp
* Water:
* Using a wet starter: 225 grams or 1 cup
* Using a stiff starter: 285 grams or 1.25 cups
* Whole wheat starter
* Wet starter (100% hydration) 300 grams or 1 ¼ cup
* Stiff starter (60% hydration) 240 grams or 1 cup
* Honey: 21 grams or 1 Tbs
* Unsalted butter: 14 grams or 1 Tbs
**Mixing**
Dissolve the starter into the water, and then add the salt. Melt the
butter and stir in the honey – add both to the water. Finally add the
flour and mix until all is hydrated.
**Dough development and the first rise**
However you develop the dough, from the time you mix until the time
you shape the dough, it’ll take about 3 to 4 hours for the first rise
at room temperature.
**Shaping**
Shape into a sandwich loaf and place it in a greased 8½”x 4½” pan.
**Second rise and retarding**
Sourdoughs benefit quite a bit from retarding – they often taste
better. You can simply cover the shaped dough and place it in the
fridge or, if you’re lucky and the overnight temperature will be
between 45 and 55, you can simply place it outside, in which case the
bread will probably be ready to bake when you wake up.
If you put it in the fridge, it’ll need to warm up for 3-4 hours to
complete its rise.
If you don't want to bother with retarding, you can let it rise for
another 3 hours at room temperature. You can also speed things up (and
increase sourness) by placing the dough on an upturned bowl in the
bottom of a picnic cooler, throwing a cup of boiling water in the
bottom and covering it quickly. After an hour, throw another cup of
hot water in. The rise should only take a couple of hours this way.
**Baking**
There's no need to score the bread, but I often do anyway. Bake for
about 55 minutes at 350 degrees F. No steam or pre-heating required.
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