Soft Sourdough Sandwich Bread
Ingredients
- 200 g active sourdough starter
- 600 g warm water (not hot, think bathwater)
- 85 g honey (maple syrup works in a pinch)
- 1050 g all-purpose or bread flour
- 40 g olive oil (or avocado oil)
- 24 g salt
Instructions
- In a large bowl, stir together the warm water, starter, and honey until smooth and dissolved.
- Add the flour, salt, and olive oil. Stir until no dry flour is left. The dough should feel firm, not sticky.
- Cover and rest 30 minutes, then do a round of stretch and folds: grab one side, stretch it up, fold it over, and repeat around the bowl.
- Do 4 rounds of stretch and folds in total, 30 minutes apart, keeping the bowl covered in between.
- After the last fold, let the dough rest at room temperature for 2–3 hours, until relaxed and slightly puffy (not doubled).
- Divide the dough in two. Stretch each piece into a rectangle, roll it into a snug log, and set it seam-side down in a parchment-lined loaf pan.
- Cover the pans and refrigerate overnight to cold proof.
- Next morning, heat the oven to 400°F (205°C). Bake covered for 30 minutes.
- Uncover, lower the oven to 375°F (190°C), and bake 10 minutes more, until lightly golden.
- Remove from the pans and cool completely on a wire rack before slicing.
Notes
Softer crust: brush the tops with butter while warm. One loaf: halve everything. Whole wheat: swap up to 25% of the flour.