This is my favorite make at home loaf bread recipe. I love the spongy, moist texture of the inside. The crust is quite…crusty (my son accidentally called it bark instead of crust one day.) This bread has a slight sourdough taste the first day but tastes more sour with each subsequent day. Makes six loaves. You must have a good kitchen scale like this one.
- 2166 g water (warm not scalding)
- 480 g starter (when scraping starter out of jar leave some to grow the next batch)
- 168 g coconut oil
- 168 g honey
- 48 g salt
- Water and flour measurements have to be exact but other ingredients can have a little give. Zero out scale between each ingredient
- Then add 2850 g flour (she added about 1450 then got it mixing)
- Mix for 10 minutes at lowest speed. You can add the rest of the flour while mixing.
- Once mixed use wet hands to put dough into greased bowl. Put wet rag on top and let rise until double 2-6 hours depending on temperature of room. (Nothing will happen for up to two hours)
- On a wet counter top divide dough into six parts. Pat each part down into a rectangle (or use rolling pin). Fold rectangle into thirds (like folding a letter) and then thirds again. Place into greased loaf pans and let rise another couple of hours until dough is just barely above the lip of the pan. Cover with wet cloth.
- Preheat oven to 425. (If using convection still bake at 425.) Once preheated let hot oven sit for ten minutes more before putting bread in. Bake for 35 minutes.
Feeding Starter
To original starter add:
250 g water
250 g flour
(you can add this to just a used starter jar with a little bit of starter in it)
Add water and swish it around the jar to get starter off sides then add flour. Mix well with a fork taking care to scrape the sides. Put it on your counter, leaving lid off until glob doubles in size and looks bubbly. Use right away or put in fridge. Sharine makes her starter the night before and uses it the next day.
You want to bake your bread when the starter is at it’s peak – once it doubles in size.
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