EASY WHEAT SOURDOUGH BREAD (ABM)

Steps:

• FOR THE SPONGE. (This will make the proofed sourdough starter.).
• 1 cup starter, 3/4 cup water & 2 cups flour.
• Mix the starter with the flour & water.
• Set aside and let sit 4-8 hours or overnight in the refrigerator.
• Let proceed till it expands 3 times it's original size.
• FOR THE DOUGH.
• Add in all ingredients starting from 1 1/4 proofed starter into the bread machine.
• Let the bread machine mix, kneed and do the first rise.
• Remove at beep to lightly floured surface.
• Divide dough into 2 equal portions.
• Pat each dough portion out into a flat circle.
• Gently stretch and fold the left side over the middle, then the right over the middle.
• Like folding a letter.
• Shape, always keeping the folded side on the bottom.
• Spray pan with pam & then place shaped dough into pans.
• Spray the tops and cover with plastic wrap.
• Refrigerate over night.
• Take out in the morning and let them finish rising at room temperature.
• They should be light.
• Don't rush the rising or your bread will be dense.
• Bake at 350 until done, about 30 minutes.
• If your bread is browning too fast, tent with aluminum foil.
• The bread is done when internal temperature reaches 210.