This is our everyday bread at home. It's about as straightforward as a good daily bread can get. I use a stand mixer and dough hook to make it but hands/wooden spoon also work fine. It is a very soft dough that makes a flavorful but not overly sour and moist, large-crumbed bread that toasts well, makes a great cold sandwich and an unbeatable grilled sandwich!
If you want to, add up to 40 grams of vital wheat gluten if you're using a variety flour combined with the all purpose to ensure the light texture.
|Ingredient||Weight||US Volume||Bakers Percentage|
|White starter, 100% hydration||140 g||4.94 oz||1.1 cups||31.82%|
|Tepid water||300 g||10.58 oz||1.27 cups||68.18% (hydration)|
|Sugar, honey, agave...whatever!||30 g||1.06 oz||2.4 tbspns||6.82%|
|Flour (a/p or a combo using up to 100 g of variety flour)||440 g||15.52 oz||3.45 cups||100.00%|
|Salt||10 g||0.35 oz||0.64 tbspns||2.27%|
|Olive oil||0 g||0 oz||0 tbspns||0.00%|
Total Weight: 920 grams / 32.45 ounces
Total Flour Weight: 440 grams / 15.52 ounces
Bakers percentages are relative to flour weight (flour equals 100%) and every other ingredient is a percentage of this. Flour from the Starter is not counted. Note: This recipe was uploaded in grams and has been automatically converted to other measures, let us know  of any corrections.
Combine starter, water and sugar in in the mixer while weighing out the flour and salt. Mix flour and salt then add them to the mixer bowl all at once. Use the low speed to start or you'll be wearing it!
Mix on medium speed about two minutes. Wrap a clean tea towel over the top of the bowl and mixer hook and let it rest for 30 minutes.
Sprinkle about 25 g of flour on an oiled bread board and ease the very soft dough onto it. Sprinkle another handful of flour on top so you can pat/stretch the dough as far as you can. Letter-fold twice using the edge of a scraper. Spray the top lightly with olive oil, cover lightly with plastic wrap or an overturned bowl. Let proof for 1 hour and repeat the stretch and folds. Do this twice more for a total of three hours.
Heavily oil the bottom and lightly oil the sides of a largish loaf pan (5.25" x 9" x 4") or a couple of smaller ones. Dust the top generously with flour, cover and proof until it rises gently above the top edge of the pan. This takes mine anywhere from 8 to 16 hours - you'll have to see what happens with your starter, climate and ambient temperature. (I always start around 5 p.m. so we can bake early in the morning!)
Slash and bake at 380 degrees farenheit about 40 minutes.