Sourdough Spelt Pan de Mie Sandwich Bread
INGREDIENTS
120g ripe sourdough starter
100g spelt flour
282g bread flour (or All Purpose)
90g whole milk
150g water + 12g (for later on)
30g maple syrup
8g sea salt
50g butter (softened)
INSTRUCTIONS
Make sure butter is softened and set aside. In the bowl of a stand mixer combine ripe sourdough starter, both flours, milk & 150g water. Fit your stand mixer with a dough hook attachment and mix on low speed until the dough comes together but is still dry. Cover with a kitchen towel and let rest for 30 minutes. After 30 minutes add maple syrup, salt, & the 12g of water. Mix for 2 minutes on low speed. Increase speed to medium and mix for another 3-5 minutes. Reduce speed and add in butter one pad at a time. Adding the next once the previous is fully mixed in. This could take 5-8 minutes total. Once the butter is fully mixed in, transfer dough into a bulk fermentation container and keep it in a warm spot in your kitchen for 3 hours. Stretch and fold the dough 3 times, every half hour. Then let it sit the remainder of the time. After 3 hours, turn your dough out onto a floured work surface and shape into a taut round. Cover with a kitchen towel and let rest for 30 minutes. After 30 minutes fold your loaf into a tight tube shape and place it into a loaf pan (seam side down) that has been lined with parchment paper. Cover the loaf pan with a large resealable plastic bag (or a produce bag from the grocery store :)) and let it sit for roughly 4 hours. If its warmer outside the time will be closer to 3 hours. If its colder, closer to 4. Once the dough has risen in the loaf pan and is giggly when you shake the pan, its ready to bake. Preheat your oven to 425 F and place loaf on the middle rack for 15 minutes. After 15 minutes, rotate the pan, turn oven down to 350 F and bake for an additional 30-35 minutes. Once the loaf is baked, allow it to cool in the pan for 10 minutes before turning it out onto a cooling rack. Allow to cool completely before you slice (I wait until the next day).
Note: If you want to make this all white bread, you can substitute the spelt for more bread/AP flour. I’ve used almond milk instead of whole milk and the recipe works. I’ve also used honey instead of maple syrup which works great, too!
