Sourdough Sandwich Bread

I've been looking for a nice sandwich loaf for my "Wilton Recipe Right 2 Piece Long Loaf Pan". The last couple of times the loaf was too short. From some reading on the Internet, I think I need a recipe with about 550 grams of flour to get a nicely domed loaf.  That would be about 3.5 to 3.75 cups of flour. So I tried out a new recipe today.

Ingredients:

• 454g “morning fed" sourdough starter (~16 ounces)
  (I fed my 12 ounce starter the day before when baking, let it sit out for an hour, and then in the refrigerator overnight. This morning I added 4 ounces of water, and 4 ounces of flour, and let it sit on the counter for about an hour. I saved 4 ounces, and used the rest in this recipe.)
• 113g lukewarm water (4 ounces)
• 1 1/2 teaspoons instant yeast
• 1 1/2 teaspoons sugar
• 110 grams All-Purpose Flour (about a cup)
• 220g Semolina + All-Purpose Flour
  (I used about a cup semolina flour, the rest all purpose by weight)
• 1 1/2 teaspoons salt
• 1 tablespoon Vital Wheat Gluten
• 1 tablespoon non-diastatic malt powder

Instructions:

1. Mix warm water into starter, mix in yeast, sugar, and about a cup AP flour into bowl of stand mixer.
2. Let proof for 5 to 10 minutes
3. Mix in rest of flour, salt, vital wheat gluten and malt powder.
4. Knead for 6 minutes or so, check for consistency.
   (You want a soft smooth dough that is not too sticky. You may need to add in another 30 grams or up to 1/4 cup AP flour.)
5. Scoop up dough, clean down sides of bowl as needed, and lightly spray with cooking spray. Plop dough back in bowl. Use a piece of tape and a marker to mark current volume of dough.
6. Let dough rise for 45 minutes to an hour
   (Mine doubled in volume, from about 3 cups to over 6 cups in 45 minutes.)



7. Lightly grease a 4.5 x 12 bread pan (or 9 x 5 bread pan).
8. On lightly greased surface, turn out dough and form into 12 inch log.
   (Pat it out to about 8 x 4 inch rectangle, and rolling up long side pressing edge to seal every rotation. Or divide into 3 pieces about 310 grams each, and roll into 3 small logs for a 'fancier' loaf.)
     
   


9. Place loaf in prepared pan, mist with cooking spray.
10. Let rise until it grows about 1 inch over top of pan, maybe 60 to 90 minutes.
    (Dough below at about 50 minutes - time to pre-heat oven.)
 


11. While bread is at end of rising, preheat oven to 350.
    (Dough below is ready to bake.)
         
12. Bake bread for 35 to 40 minutes, until crust is golden brown and instant read thermometer reads 190 degrees.
13. Cool bread in pan on a rack for a few minutes, then remove from pan and finish cooling.
     

Carole's Notes:

My bread pan is 4.5" x 12" at the top, with a narrower bottom. It is about 3" high - and the dough logs were each about 1.5 inches from the top of the pan when they started rising.
I was not sure how much dough my Kitchenaid stand mixer will knead, so I made just one loaf. I also wanted to test this new recipe before making two loaves.
There was little to any 'oven spring' in this recipe cooked at 350 degrees..

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