Step 1

Feed Sourdough Starter

Step 2

To a small amount of starter (no more than ½ cup), you’ll want to add at least 2 cups of flour, and about 1 ⅓ cups warm water.  I like to feed my starter lots of flour and water when I prepare to make bread, and then I save the extra starter in my refrigerator to use in all my favorite sourdough discard recipes.  Feel free to add more flour and water to your starter if desired, but you’ll want to feed it at least 2 cups of flour, as you’ll need 2 cups of starter for the bread recipe.  I like to complete this step in the morning.

Step 4

Allow fed starter to become active while sitting out at room temperature.  When starter has risen all the way to the top and is happy and active, proceed to the next step.

Step 6

Combine Pre-ferment IngredientsIn the bowl of a stand mixer, combine 2 cups milk or buttermilk (warm if it’s winter), 2 cups active sourdough starter, and 3 cups all purpose or bread flour.  Mix on low speed for a minute or so using the dough hook attachment.  Cover and allow to ferment in the bowl of the stand mixer overnight.  I like the Bosch mixer because it is so heavy duty, and also because it has a lid that can easily be put on while the bowl is on the stand mixer.  I like to complete this step in the evening before going to bed.

Step 8

Mix Up The BreadThe next morning, add your fat of choice (I prefer butter and like it to be warm in winter and room temperature in summer), sweetener, salt, milk (warm in winter and cold in summer).  Turn on the mixer and allow to partially combine.

Step 10

Then add 5 cups of all purpose or bread flour and mix on medium speed for about 5-10 minutes.  This will help to develop the gluten and make the bread soft and pliable.  Then add another 4-6 cups of flour until the dough pulls away from the sides of the bowl.  Continue to mix another couple minutes.  Turn off mixer and check to make sure dough isn’t really sticky.  You want it to be a little sticky, but not so sticky that you can’t handle it.  (See video below).

Step 12

First RisePut dough into a large oiled mixing bowl, cover with a towel or plastic wrap and let the dough rise in a warm place for 2-3 hours or until close to double.  If it’s winter and your house is cold, it may take longer to raise.  That’s okay, let it raise as long as it needs to until it gets close to doubling in size.

Step 14

Once dough has risen, punch it down and dump it out onto a lightly floured surface.  Shape into loaves by dividing dough into four pieces using a bench scraper.  Flatten each piece of dough into a rectangle.  Take each corner of dough that is closest to you and place in the middle of the rectangle forming a triangle.  Take tip of triangle that is closest to you and roll away from you until the dough has formed into a loaf.  Tuck the edges under if needed and place in greased loaf pans.  (See video below).

Step 16

Second RiseAllow dough to do it's second rise until its just above the edges of the loaf pans.  This usually takes another 2-3 hours, but watch them closely if your house is warm so they don’t raise too far and over ferment.

Step 18

BakePreheat the oven to 375 degrees.  Using a bread lame or razor blade, slash the tops of the loaves to allow more room for the loaf to expand.

Step 20

Place loaves into oven and bake for 30 minutes or until the internal temperature of the bread is 190 degrees.

Step 22

Remove from the oven and bread pans, and place on cooling rack.  Brush the golden brown crust with butter to keep it nice and soft, and allow bread to cool.

Step 24

EnjoySlice and enjoy a couple of slices with fresh butter and strawberry jam. There's nothing better!

Step 26

Can be stored in a plastic bag on counter or refrigerator for up to a week, or frozen for up to three months. You can even slice and freeze a few slices in separate bags so you only have to take out a little bit of bread at a time.  It’s best to freeze bread the same day that it is baked for the freshest taste.