Bread

Made a sourdough starter during the pandemic.  Just like so many others.  Ours is still going and produces our goto house bread.  The bread machine does the initial heavy lifting.  This recipe is for about a 70% hydration bread that's about 45% whole wheat.  The sourdough starter is half whole wheat flour, so an additional 50 g of whole wheat added to the initial 200 g.

Into the bread machine bucket put:

The preferred recipe is a 66% hydration and soft crust.

• 300 gm unbleached all purpose flour
• 200 gm water
• 1 tsp salt
• 1 tsp yeast

All ingredients into a bread machine and processed on the dough setting.  Takes 1.5 hrs and constitutes the first rise.  Then: