Honey Wheat Sourdough Sandwich Bread Full Process, Soft Sourdough Loaf

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.

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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
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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
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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
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