-
1
The night before you plan to bake, make the sponge.
-
2
Feed your sourdough starter to activate it, and let it sit until it's nice and bubbly.
-
3
I found this takes around an hour.
-
4
Mix together the 2 flours in a bowl.
-
5
(I use a whisk to get them nicely integrated.
-
6
).
-
7
In a mixing bowl, (I use my KitchenAid stand mixer), add the sponge ingredients and whisk for 2 minutes, until the sponge is the consistency of a thin batter.
-
8
Pour the remaining flour mix blanket over the top.
-
9
Cover tightly with plastic wrap, and let sit overnight, 12 - 14 hours.
-
10
Cut the butter into small bits for easier integration, and let it soften at room temperature.
-
11
Mix the dough together for about 1 minute (on speed 2 if using a KitchenAid), until it comes together into a rough ball.
-
12
Cover with plastic wrap and let rest for 20 minutes.
-
13
Add the butter, honey, and salt, and knead for about 6 minutes (on speed 4 if using a KitchenAid).
-
14
Properly kneaded, it will be just the slightest bit sticky.
-
15
Scrape the dough into an oiled container, cover, and let rise until doubled.
-
16
(About 3 hours, but you really just have to watch it).
-
17
Oil 2 loaf pans (mine are 9x5).
-
18
Divide the dough into halves with a bench scraper.
-
19
Shape each half into a loaf, and place in the pans.
-
20
Cover loosely with plastic wrap, and let rise until puffed up over the tops of the pans.
-
21
(About 1 1/2 hours, but again, watch it.
-
22
).
-
23
Meanwhile, preheat the oven to 400 degrees, and have a baking stone or tiles on the lowest shelf.
-
24
Bake the loaves for 35-40 minutes.
-
25
Remove from the pans immediately and cool on a wire rack.
-
26
Let them cool completely before storing or slicing.
![Perfect Light Wheat Bread #3 [sourdough] — General recipe](/images/categories/general.jpg)