Sourdough sandwich loaf Weizenkastenbrot

Flavourful sourdough sandwich loaf, Weizenkastenbrot, not very rich in sugar and fat, and with the pinch of sourness of the typical german breads. Good to eat just some slices alone, or to make sandwiches.

Day 1: prepare 250 grams of whole wheat sourdough (Mix with a spoon 120 gr whole wheat flour + 120 ml warm water at 40C.  Then add 12 gr of active sourdough starter and mix). Let it rest 16-18 hours at 20ºC. 

Day 2: Mix 500 gr of bread flour with 275 ml of warm water at 40ºC. Then add 250 gr of sourdough you prepared the day before, 12 gr salt and 12 gr sugar. Mix, and add 25 gr softened butter at the end. Proof at 24-25ºC, about 1 hours of bulk fermentation, shape and place into a greased mold. Final proof should be about 4 hours, also at 24-25ºC or until you reach a nice volume. Bake about 55 minutes for a kilo loaf, 240ºC at the beginning with some steam and 200ºC to the end.