This is my favorite all time sandwich bread recipe. I always use the basic recipe with changes to the types of flours just to make it fun and interesting to see the results. I bake it as a single loaf in the Emile Henry large covered loaf baker. My starter is very strong and active so I use a less yeast. I also like to let it ferment in the fridge overnight. The flavor is absolutely amazing. It has never done anything but come out fabulous! I wish I could send you a picture of this bread.

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