Soft Sourdough Sandwich Bread/Still Easy

I can't wait to try this for my artesian loaves and rolls too. This was a little more hands-on than normal but still not bad. I say only 30min of hands-on time and so worth it.
Ingredients:
*1c active starter
*1c warm water
*1 1/2 cups flour
*2 tablespoons butter
*2 tablespoons honey (any sweetener)
*1 1/2 cups milk
*5c flour
*1 tablespoon salt
"First Ferment" (Making Second Starter)-
-Add 1 cup of the active starter and 1 cup of the warm water in a bowl and mix together
-Add 1 1/2 cups of flour and mix all ingredients together until the flour is wet and there are no dry spots
-Cover with plastic and let ferment over night for an active starter in the morning
"Second Ferment" (Making the Dough)-
-The next morning melt butter, honey (any sweetener) and milk in a small pot on low heat till smooth
-Add milk mixture to the starter and mix
-Add 5ish cups of flour and the salt and mix until it's smooth and stretchy
-Cover with plastic and let double in size (2-4 hours)
-Poor out onto floured surface and divide dough in 2
-Roll out into a rectangle and then fold 1 corner over to make a triangle. Then take the other corner and fold to a triangle again
-Now roll it into a log while tuck and folding to get it smooth on top
-Place dough in a bread pan and set somewhere warm covered for another 2-4 hours till it rises again (looking for it to not spring back out when you push it in)
-Bake at 475 degrees Fahrenheit for 25-35 minutes or until it's golden on top
-Let cool on a cooling rack for at least 20 minutes

[@teresaspensley5640]

Sound is very poor 😢

[@threestrandshomegrown]

I'm sorry. I had lost my voice and did my best. Most people have heard it ok turning their sound up. I make the same recipe again in the video titled "filling a Christmas order". You should be able to hear that one better. I hope that helps

[@welshrarebit1153]

Yes it rises very quickly I suppose it’s because of the levain. I probably shouldn’t have let it go overnight proofing

[@welshrarebit1153]

Ok I made this and I had to use up to seven cups of flour. I’ll try the recipe again if could be that I let it ferment overnight without kneading it and it was almost a soupy in the morning. So that’s when I started to add the flour

[@threestrandshomegrown]

Going off of cup measurements instead of using scale measurements when baking can differ depending on weather. You might find that sometimes you'll need less flour and sometimes you'll need more. It's ok to add more if you need to get the consistency. This is a faster rising sourdough recipe, so if it's rising in somewhat warmer temperatures it might rise too fast to let it rise overnight. When I make this I mix my freshened starter (first step) and that sit over night. The next morning is when I mix my dough and work with it throughout the day.

[@welshrarebit1153]

@@threestrandshomegrown thanks for the quick reply. Yes I realise that now. And my ambient temp is significantly higher now that it’s summer. And I learnt after the fact levain shortens proofing time and makes dough rise really fast. The bread has a very delicate almost cake like crumb. I’m not exactly complaining 😃

[@jamespeat91]

Turn your sound on.

[@threestrandshomegrown]

You might need to try turning your volume up. I had lost my voice when I did the voiceover for this video so I couldn't talk really talk loud. I'm sorry about that. Others who have watched this have just had to turn the volume up a little bit

[@jemsmom97]

You added more flour to your starter jar but didn't explain why? Assuming you were feeding your starter but didn't see you add any water.

[@threestrandshomegrown]

Yes, that would have been me feeding it. I don't usually show me putting the filtered water in it because our filter is on the other side of the kitchen ☺

[@bonniesandersfeld6502]

It should not be in a metal bowl, at least that is my understanding 😊

[@threestrandshomegrown]

Yes, I have heard that too. I tried it with using no metal for a while, but honestly never found a difference. I'm sure it must make some kind of difference, but not enough of one for me to worry about it too much. I've started using whatever it is I have and not making it complicated lol. I always tell people to use or do whatever it is they're comfortable with and don't get overwhelmed. Everyone has their own way of doing things ☺