1Put 325 grams of water and 150 grams of active sourdough starter in a large bowl.
2Mix well.
3Add 20 grams of honey and 20 grams of oil.
4Mix well.
5Add 500 grams of flour and 10 grams of salt with a dough whisk.
6Mix well.
7With a wet hand, mix to combine until you feel no dry spots.
8Scrape the bowl with a dough scraper until it's clean and your dough will be shaggy looking like this.
9Cover and rest for 1 hour.
10Do the first set of stretching folds with a wet hand: Grab one side of the dough from the very bottom, stretch up and fold over.
11Turn your bowl a quarter turn, grab dough, stretch up and fold over.
12Turn, stretch up, fold over, and do the same on the fourth side.
13Cover and let rest for 30 minutes.
14Do the second set of stretching folds with wet hands (coil fold): Grab both sides of the dough in the middle, pull up and fold onto itself.
15Repeat this multiple times.
16Turn the bowl and do it on the other side.
17Cover and let rest for 30 minutes.
18Do the third set of stretching folds with wet hands (coil fold again).
19Continue until the dough is a nice round ball.
20Cover and let rest for 30 minutes.
21Do the fourth set of stretching folds with wet hands (one more set of coil folds).
22After this set of stretching and folds, cover and let rest until the dough has doubled in size.
23Once your dough is doubled, flour the counter well so it doesn't stick and turn out your dough.
24Stretch out your dough into a large rectangle until it's nice and thin.
25Pop any large air bubbles that you see.
26Fold over one side to the middle and fold the other side to meet it in the center.
27Starting at one end, roll up the dough as tightly as possible into a log, popping any air bubbles.
28Tuck in your ends to create surface tension.
29Place your dough in a prepared bread pan, seam side down.
30Let this rest until the dough has risen to peeking over the side of the bread pan.
31With your bread lame, pop any large bubbles that you see, and make three large expansion scores along the top.
32Bake at 400 degrees Fahrenheit for 30 minutes with the lid on.
33Reduce the heat to 375 degrees Fahrenheit for 15 minutes with the lid off.
34Remove immediately from the bread pan to cool.
Ingredients
325 g water
150 g active sourdough starter
20 g honey
20 g oil
500 g flour
10 g salt
Equipment
large bowldough whiskdough scraperbread panbread lame
Tips
As you continue to do the coil folds or stretch and folds, you'll notice the dough starts to smooth out a bit and gets a lot tighter. This is because we're building gluten structure, and this is going to help During the rising of the dough and the baking of the dough to get nice and fluffy.
Each time you do stretch and folds, the dough will stick to your hands less and less.
Pop any large air bubbles that you see. You don't want any holes in your sandwich bread.
Tuck in your ends to create surface tension.
Wait at least 1 to 2 hours before slicing. I waited overnight.