Basic Sourdough Sandwich Bread

I'm trying a new sandwich bread - the Basic Sourdough Bread from King Arthur. I tried to up the recipe by 20% to fit in my long bread pan.

Ingredients:

• 454  grams fed sourdough starter (about 16 ounces)
• 1.75    teaspoons instant yeast
• 181    grams lukewarm water
• 433     grams All-Purpose Flour
• 2    teaspoons salt
• 2    teaspoons sugar

Instructions:

1. Make up the starter in a stand mixer bowl.
   (This morning, I fed yesterday's fed starter with 8 ounces of water and 8 ounces of flour. I forgot to increase the starter amount, but the corrected flour/water additions take that into account.)
2. Mix in the sourdough starter, water, yeast, and about 1/4 of the flour. Let proof for 10 minutes or so. 
3. Add in the rest of the ingredients and knead for 6 to 7 minutes to make a soft, smooth dough.
4. Scoop the dough out of the bowl, lightly grease the bowl with cooking spray, and place the dough back in.
5. Let the dough rise for 45 to 60 minutes until puffy but not necessarily doubled in bulk.
   (Mine doubled in about 45 minutes.)
6. Lightly grease a 12" x 4.5" loaf pan.
7. Gently deflate the dough and form it into a 12" log. Place the log in the prepared pan, cover with lightly greased plastic wrap, and let it rise for 60 to 90 minutes, until it crests about 1" over the rim of the pan.
   (I let mine rise about an hour.)
8. Preheat the oven to 350°F.
9. Bake the bread for 25 to 40 minutes, until it's light gold.
   (A digital thermometer in the center read at least 190°F.)
10. Remove the bread from the oven, and cool bread in pan on a wire rack for a few minutes.
11. Turn bread out of the pan onto a rack to finish cooling. 
12. Store, well-wrapped, at room temperature for several days.

Carole's Notes:

This was a nice, soft sourdough bread. It slices well - and was great with grilled chicken and veggies.



We will try it on our sandwiches later this week.

The recipe is barely adapted from http://www.kingarthurflour.com/recipes/basic-sourdough-bread-recipe