Soft Sourdough Sandwich Bread
Directions
- 1Mix starter, water, oil, and honey until milky.
- 2Mix starter, water, oil, and honey until milky.
- 3Mix starter, water, oil, and honey until milky.
- 4Add flour and salt, cover and rest for 1 hour.
- 5Add flour and salt, cover and rest for 1 hour.
- 6Add flour and salt, cover and rest for 1 hour.
- 7Do four sets of stretch and folds, 30 minutes apart.
- 8Do four sets of stretch and folds, 30 minutes apart.
- 9Do four sets of stretch and folds, 30 minutes apart.
- 10Cover and let rise for 4-8 hours or overnight until doubled in size, bubbly, jiggly, and airy.
- 11Cover and let rise for 4-8 hours or overnight until doubled in size, bubbly, jiggly, and airy.
- 12Cover and let rise for 4-8 hours or overnight until doubled in size, bubbly, jiggly, and airy.
- 13Shape dough into a rectangle, then roll it up into a log.
- 14Shape dough into a rectangle, then roll it up into a log.
- 15Shape dough into a rectangle, then roll it up into a log.
- 16Place dough into a greased loaf pan, seam side down.
- 17Place dough into a greased loaf pan, seam side down.
- 18Place dough into a greased loaf pan, seam side down.
- 19Cover and let rise for about 2 hours until puffed up.
- 20Cover and let rise for about 2 hours until puffed up.
- 21Cover and let rise for about 2 hours until puffed up.
Ingredients
- 150 g active sourdough starter
- 150 g active sourdough starter
- 150 g active sourdough starter
- 325 g warm filtered water
- 325 g warm filtered water
- 325 g warm filtered water
- 20 g avocado oil
- 20 g avocado oil
- 20 g avocado oil
- 25 g honey
- 25 g honey
- 25 g honey
- 500 g unbleached bread flour
- 500 g unbleached bread flour
- 500 g unbleached bread flour
- 10 g salt
- 10 g salt
- 10 g salt
Equipment
bowlscaleplastic wrapbread knifeloaf pan