Great recipe with a few modifications. First off I don't care for the onion so I eliminated the egg, water and onion from the recipe. Second, using "all" bread flour makes it too fluffy and difficult to cut so I cut the flour 50/50 with general purpose and bread flour. I don't raise my bread in front of a heat source. I lightly oil a large bowl and the dough ball, and place it on a surface where there is good normal room temperature. No direct sun just steady temps. I raise mine for at least two sometimes three hours. I punch the dough down, let it rest for 15 then divide and form my loaves. I do not over handle my dough. I cut it in half, form it and put it on a cookie sheet to raise an additional two hours. I also lightly spray the loaves with oil, mainly to keep the plastic wrap from sticking. I weigh my flour. There is so much variance in packed and unpacked flour I found 120 grams per cup works perfectly every time. I only use King Arthur flours. These flours are non Bro-mated and healthier. If you are diabetic or pre-diabetic, Sourdough has been shown to be better for you. Or at least not as bad as other breads. The sour in the sourdough slows digestion thus slowing the rapid rise in blood glucose that all other flours do. Just a tid bit fact. Do the research yourself.
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Great recipe with a few modifications. First off I don't care for the onion so I eliminated...