Stronghand Bakery

Sour Poolish Sandwich Loaf

This bread is an amazing middle ground between sourdough and yeasted breads. I simply replace the poolish with my standard sourdough starter, but the rest of the process is the same with the exception that I can use half of the yeast since my sourdough starter will add some leavening by itself. It is short ferment (4-6 hrs) so the addition of some yeast is required. The resulting loaf carries a lot of the health benefits, and texture of sourdough, but without the stronger sourdough flavor of the long ferment Standard Sourdough Sandwich loaf. This bread makes some of the best toast on the planet! I typically include a small amount of whole wheat (in this case 10%), but I can also make this as plain white, or 1/4 Wheat (25%), just ask. Sourdough Starter: -King Arthur Stone Ground Bread Flour -King Arthur Stone Ground Organic Rye Flour -Filtered Water Main Dough: -125g Sourdough Starter -480g King Arthur Stone Ground Bread Flour -50g Barton Springs Mill Bakers Gold Flour -350g Flitered Water -1.5g Active Dry Yeast -12g Granulated Sugar -11g Sea Salt -Time 4-6 hrs + 12 hrs+ on the SDS I also make a long ferment sourdough procees sandwich bread that does not contain any yeast. See the sourdough section.

$8.00

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Sourdough Sandwich Bread

This bread is a game changer for those who love good sourdough but don't like the hard crispy crust or the shape/size of a slice of traditional bread SourdoughStarter: -King Arthur Stone Ground Bread Flour -King Arthur Stone Groud Organic Rye -Filtered Water Main Dough: -125g Sourdough Starter -480g King Arthur Stone Ground Bread Flour -50g Barton Springs Mill Bakers Gold Flour -350g Flitered Water -1.5g Active Dry Yeast -12g Granulated Sugar -11g Sea Salt -Time 24 hrs+ The time ingredient is also a key component. Today there are many recipes for no knead, quick breads that you can bake within an hour or two of mixing the flour and water. While this solves for one problem (the time it takes to produce) it misses the benefits of time as the flour, water and sourdough bacteria transform it into something altogether different. Long ferment sourdough (>24hrs) is known to have a lower glycemic index, and the glutens present have by then been fermented, making them much easier to digest. This is why so many people that are self diagnosed as gluten intolerant can eat it without issue. Gluten, I belive, is not the enemy. The wheat strain, the additives, the milling process, and even the dough development (or lack there of) are. This bread is not like the others. It is most similar to the Traditional Sourdough but without the hard crust and has an even distribution of holes in the crumb. Since it is made using the long ferment process, it carries ALL of the benefits and texture as well as that signature tangy taste of a proper sourdough bread. The interior crumb is surprisingly moist with that otherwordly semi- glossy sheen of Sourdough. It is divine. Tip: If for some strange reason you are not able to eat an entire loaf in one sitting, slice it, and put it in a freezer safe container in the freezer where it will last for several months. Pull out a slice the next time you are ready and pop it in the toaster.

$9.00

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Poolish Sandwich Bread

This bread was developed to be simple and easy to make while still maintaining high quality flavor and is made with premium ingredients. My ultimate goal here is to provide an affordable replacement of store bought sandwich bread. Note:There is not any sour flavor to this bread. I typically include a small amount of whole wheat (in this case 10%), but I can also make this as plain white, or 1/4 Wheat (25%), just ask. Poolish: -King Arthur Stone Ground Bread Flour -Filtered Water -Pinch Active Dry Yeast Main Dough: -125g Poolish -480g King Arthur Stone Ground Bread Flour -50g Barton Springs Mill Bakers Gold Flour -350g Flitered Water -1.5g Active Dry Yeast -12g Granulated Sugar -11g Sea Salt -Time 4-6 hrs + 12 hrs on the poolish A Poolish is a bakers term for small but equal parts flour and water with a pinch of yeast that is allowed to mature overnight (8-18 hrs). This time brings out depth of flavor without the sourness of the sourdough process. This poolish is then added when the main dough is mixed along with yeast since the poolish, while bubbly, is not strong enough to leaven the bread by itself. Not counting the overnight poolish, it is 4-6 hours from the time I mix the dough to baking so I consider this a short ferment bread. It remains a staple in my house as our main sandwich bread and is better than any sandwich bread you can buy at the big box grocery stores. I also make a proper sourdough procees sandwich bread that does not contain any yeast. See the sourdough section.

$7.00

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Traditional Sourdough

Flour, water, salt, time. These are the only ingredients in this Traditional Sourdough bread. SourdoughStarter: -King Arthur Stone Ground Bread Flour -King Arthur Stone Groud Organic Rye -Filtered Water Main Dough: -85g Sourdough Starter -375g King Arthur Stone Ground Bread Flour -50g Barton Springs Mill Organic Heritage Grain Flour -600g Flitered Water -10g Sea Salt -Time >24 hrs 73% hydration My favorite heritage grain to use is Rouge de Bordeaux which was used extensively in Europe in the early 19th century. Heritage grains are ones in use prior to the industrial revolution where modern grains have been selectively grown to enhance traits that help the growing & harvesting but not to enhance flavor or nutrition. Often when one trait is selected, it is at the expense of others. Heritage grains are harder to harvest and don't have as many wheatberries per stalk than modern grains but they are more flavorful, and have more nutritional value so I include them in my products whenever I can. The time ingredient is also a key component. Today there are many recipes for no knead, quick breads that you can bake within an hour or two of mixing the flour and water. While this solves for one problem (the time it takes to produce) it misses the benefits of time as the flour, water and sourdough bacteria transform it into something altogether different. Long ferment sourdough (>24hrs) is known to have a lower glycemic index, and the glutens present have by then been fermented, making them much easier to digest. This is why so many people that are self diagnosed as gluten intolerant can eat it without issue. Gluten, I belive, is not the enemy. The wheat strain, the additives, the milling process, and even the dough development (or lack there of) are. I differentiate Traditional Sourdough from Artisan Sourdough by how it is scored. My traditional sourdough is shaped as a batard (oval) and has only one score down its length that allows for oven spring and gives it that distictive "ear". It is characterized by varied hues of brown from light yellow to deep walnut. It has a crispy outer crust and a moist, delicate interior. If fresh, mildly sour sourdough bread is what you like, and knowing what's in it is important to you, then I invite you to try mine!

$9.00

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Artisan Sourdough

Flour, water, salt, time. These are the only ingredients in this traditional Sourdough loaf SourdoughStarter: -King Arthur Stone Ground Bread Flour -King Arthur Stone Groud Organic Rye -Filtered Water Main Dough: -85g Sourdough Starter -375g King Arthur Stone Ground Bread Flour -50g Barton Springs Mill Organic Heritage Grain Flour -600g Flitered Water -10g Sea Salt -Time >24 hrs 73% hydration My favorite heritage grain to use is Rouge de Bordeaux which was used extensively in Europe in the early 19th century. Heritage grains are ones in use prior to the industrial revolution where modern grains have been selectively grown to enhance traits that help the growing & harvesting but not to enhance flavor or nutrition. Often when one trait is selected, it is at the expense of others. Heritage grains are harder to harvest and don't have as many wheatberries per stalk than modern grains but they are more flavorful, and have more nutritional value so I include them in my products whenever I can. The time ingredient is also a key component. Today there are many recipes for no knead, quick breads that you can bake within an hour or two of mixing the flour and water. While this solves for one problem (the time it takes to produce) it misses the benefits of time as the flour, water and sourdough bacteria transform it into something altogether different. Long ferment sourdough (>24hrs) is known to have a lower glycemic index, and the glutens present have by then been fermented, making them much easier to digest. This is why so many people that are self diagnosed as gluten intolerant can eat it without issue. Gluten, I belive, is not the enemy. The wheat strain, the additives, the milling process, and even the dough development (or lack there of) are. I differentiate Traditional Sourdough from Artisan Sourdough by how it is scored. My Artisan sourdough is shaped as a batard (oval) and is dusted in bread flour just before the bake to give the crust a white appearance, giving the artistic scores more contrast. It has deep score(s) for oven spring and shallow scores of some artistic image. Probably the most common being the wheat stalk but there are endless ways and endless designs. It has a crispy outer crust and a moist, delicate interior. If fresh, mildly sour sourdough bread is what you like, knowing what's in it is important to you, and you like the wheat stalks and other artistic scoring methods, then I invite you to try mine!

$10.00

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Sourdough English Muffins

This is the only way to English Muffin in our house! This recipe makes 12 - 500g KA Stone Milled Bread Flour - 100g BSM Organic Stone Milled Baker's Gold - 380g Whole milk - 150g Sourdough Starter - 40g Honey - 5g Sea Salt - 1 egg - Semolina flour dusted top and bottom - Time > 14 hrs

$8.00

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