Directions
- 1Add active sourdough starter into a bowl.
- 2Add warm filtered water into the bowl.
- 3Mix until milky.
- 4Add olive oil to the mixture.
- 5Add honey to the mixture.
- 6Mix the ingredients.
- 7Add flour to the mixture.
- 8Add salt to the mixture.
- 9Mix the ingredients.
- 10Knead the dough.
- 11Cover and let sit for 30 minutes.
- 12Let the dough sit by the fireplace to keep warm.
- 13After 30 minutes, do your first set of stretch and folds. You'll do this every 30 minutes, 4 times.
- 14Spray the loaf pan with cooking oil.
- 15Plop the dough onto a floured surface and shape.
- 16Use a rolling pin to get out as many bubbles as possible.
- 17Shape into a rectangle.
- 18Place down seam side down into a loaf pan.
- 19Cover the dough.
- 20Proof for 2ish hours, once your dough has filled the loaf pan it's ready to bake.
- 21Bake at 375 degrees Fahrenheit for 35 minutes.
- 22Cut the bread the next morning.
Ingredients
- 125 g active sourdough starter
- 325 g warm filtered water
- 12 g olive oil
- 12 g honey
- 500 g flour
- 12 g salt
Equipment
bowlwhiskloaf panrolling pin
Tips
- Proof for 2ish hours, once your dough has filled the loaf pan it's ready to bake. If you get busy and over proof it, it's still fine. I tried to get out as many bubbles as possible so my bread isn't holy (kneading is not for religious purposes).
- Shape into a rectangle
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