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Honey Wheat Sourdough Sandwich Bread is soft and fluffy and the perfect bread for a PB & J sandwich, or your morning toast with eggs! This bread comes to you after many requests when I posted my white sourdough sandwich bread. If you bake it the same day its made the flavor is only slightly sour, but it increases in complexity if you let it rest in the refrigerator before baking. FULL RECIPE ► https://bakerbettie.com/wheat-sourdou... SUBSCRIBE ► https://www.youtube.com/c/BakerBettie... Online Baking School ►https://betterbakingschool.com/ ------------------------------------------------------------------------- PRODUCTS USED IN THIS RECIPE (affiliate links) Kitchen Scale: https://amzn.to/2Da2PMs Silicone Spatula: https://amzn.to/33n9g9J Shower Cap: https://amzn.to/33jLJX6 Bowl Scraper: https://amzn.to/3gnikz1 Bench Knife: https://amzn.to/30o1VVH Loaf Pans: https://amzn.to/3k3l5Ia Baking Stone: https://amzn.to/33cQHmS Bread Knife: https://amzn.to/2D3V0YZ The Bread Box I use to Store my Bread: https://amzn.to/33iNe87 ------------------------------------------------------------------------- INGREDIENTS FOR A FULL BATCH (MAKES 2 LOAVES) -650 grams water at 90-95 F (32-35 C) -300 grams mature sourdough starter -680 grams bread flour or unbleached all-purpose flour -320 grams whole wheat flour -50 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter -80 grams honey -20 grams kosher salt or fine sea salt FOR A HALF BATCH (MAKES 1 LOAF) -325 grams water -150 grams mature sourdough starter -340 grams bread flour or unbleached all-purpose flour -160 grams whole wheat flour -25 grams oil neutral-flavored oil (canola, vegetable, sunflower, or avocado) or soft butter -40 grams sugar or honey -10 grams kosher salt or fine sea salt --------------------------------------------------------------------------- TIMESTAMPS: 0:00 Introduction 0:38 Ingredients in Wheat Sourdough Sandwich Bread 3:47 Mixing the Dough 5:13 Stretch & Folds (Building Gluten & Strength) 7:14 Bulk Fermentation 8:00 Checking when Bulk Fermentation is Done 8:25 Shaping the Dough 10:28 Proofing the Dough 12:05 Prepping the Oven 12:38 Checking the Proof on the Dough 13:43 Baking the Bread 14:37 Checking that the Loaf is Finished Baking 15:34 Outro -------------------------------------------------------------------------- FOLLOW ME ON: Facebook: / bakerbettie Instagram: / bakerbettie Email Subscription: https://bit.ly/2RJS1ZA Website: http://BakerBettie.com --------------------------------------------------------------------------