Name: Summertime Sourdough Bread
Ingredients: 50 GMs sourdough starter; 100 GMs high-quality all-purpose flour; 100 GMs room temp water; 2 cups active starter; 2 cups room temp water; 3 cups high-quality all-purpose flour; 2 eggs; 4 tbs honey; 4 tsp salt; 2 cups milk; 1 cup cultured dairy yogurt, buttermilk, clabber, kefir; 9-11 cups flour

Summertime Sourdough Bread

Servings 4 Loaves

Ingredients

50 GMs sourdough starter
100 GMs high-quality all-purpose flour
100 GMs room temp water
2 cups active starter
2 cups room temp water
3 cups high-quality all-purpose flour
2 eggs
4 tbs honey
4 tsp salt
2 cups milk
1 cup cultured dairy yogurt, buttermilk, clabber, kefir
9-11 cups flour

Instructions

(9pm: if your sourdough starter has been in the refrigerator set it on the counter overnight)
6am: Start with: 50GMs sourdough starter, Feed it: 100 GMs high-quality all-purpose flour, 100 GMs room temp water
3-4 pm: Your starter should have risen to around 2 cups of active starter, It’s now time to make your preferment:
Mix: 2 cups active starter, 2 cups room temp water, 3 cups high-quality, all-purpose flour, Cover the preferment tightly and let it set on your counter.
9 pm: Your preferment should be about double in size and its now time to add the rest of your ingredients: Into your mixer put: Your preferment, 2 eggs, 4 tbs honey, 4 tsp salt, 2 cups milk, 1 cup cultured dairy (yogurt, buttermilk, clabber, kefir), 9-11 cups flour. Add 4-5 cups of the flour, mix for 3-5 minutes until all ingredients are incorporated, then add addition 4-5 cups of flour, kneading for 3-5 minutes. Add additional flour if needed to reach desired consistency. Kneading for 3-5 minutes after each addition. (too much flour, makes a crumbly bread, so err on the side of a bit sticky)
Use a large bowl, place the dough into the bowl, coat it with flour if the dough is still sticky, cover the bowl tightly and let rise until double (overnight). If your kitchen is 80F or more find a cooler spot for the overnight rise. Otherwise, the kitchen counter is fine.
6am: If dough has risen to double, (If it’s not double, give it more time in a warm place.) Divide into 4 even parts and shape into loaves. Let loaves rise until poke test shows they are ready for the oven. (Poke test in YouTube video)
9am: Bake bread at 400F for 40-45 minutes or as long as it takes for the internal temp to reach 190F-200F (190F is my favorite) Brush loaves with butter as soon as they are removed from the oven, remove them from pans as soon as they are cool enough to handle. When bread is cool we slice and put into freezer in meal size portions.