Tacos, burgers and sandwiches

Made with honey. 7h 5m, makes 12, 8 ingredients.

Recipe by countryroadssourdough.com

Prep

20 min

Cook

45 min

Total

7h 5m

Makes

12

Ingredients

• 150 grams sourdough starter, active and bubbly (⅔ cup (see note below for overnight))
• 100 grams milk (⅓ cup + 2 Tablespoons)
• 160 grams water (⅔ cup)
• 50 grams sugar or honey (¼ cup)
• 57 grams unsalted butter, melted (¼ cup)
• 10 grams salt (1½ teaspoon)
• 100 grams whole wheat flour (¾ cup )
• 400 grams bread flour (2¾ cups)

Instructions

Method by countryroadssourdough.com. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Mix all ingredients together in a stand mixer or by hand. If you are doing the same-day schedule, use 150 grams of starter and warm liquids. If you are doing the overnight schedule, use 125 grams of starter and room-temperature liquid. 150 grams sourdough starter, active and bubbly , 100 grams milk, 160 grams water, 50 grams sugar or honey, 57 grams unsalted butter, melted, 10 grams salt, 100 grams whole wheat flour, 400 grams bread flour
2. After mixing, knead the dough for 10–15 minutes—either in a stand mixer with a dough hook on low speed or by hand on a lightly floured surface. It will feel sticky at first, but as the gluten develops the dough will strengthen and become just tacky and easier to handle. Try not to add extra flour unless it remains very sticky even after several minutes of kneading.To determine when the dough is done kneading, perform a windowpane test. This should be done on relaxed dough so let your dough rest for a minute or two before completing the test. Gently pull a section of the dough thin enough to see light through. If it doesn't tear, then it is ready. If it tears, continue kneading for a few more minutes.
3. Shape the dough into a ball and place it into a 2-quart straight-edge container or bowl. Cover the bowl and let it rise. Opt 1- Same Day Rise: Leave the dough at 80℉ to rise for 3-4 hours or until doubled in size. Opt 2- Overnight Rise: Leave the dough at 68-72℉ to rise for 8-12 hours or until doubled in size.
4. Once the dough has doubled, punch it down and turn it out onto an unfloured surface. Grease an 8.5" x 4.5" (1-pound) loaf pan. Shape the dough into a rectangle, making the width about the same as the length of the pan. Starting from one short end, roll the dough up tightly, pulling it slightly toward you as you go. Place the log seam-side down into the prepared pan.
5. Cover the pan and let the dough rise at 80℉ for about 2 hours or until the dough has risen about an inch above the loaf pan and fills the pan. The dough should feel light and if you poke the dough the indent should stay.
6. Bake at 350℉ for 40-50 minutes (45 minutes is the sweet spot for me) until the internal temperature reaches 190℉ and the crust is browned.
7. Remove the loaf from the loaf pan and place the bread on a cooling rack to cool before slicing.