Sourdough sandwich bread
Directions
- 1Add active sourdough starter into a bowl.
- 2Add active sourdough starter into a bowl.
- 3Add active sourdough starter into a bowl.
- 4Add warm filtered water into the bowl.
- 5Add warm filtered water into the bowl.
- 6Add warm filtered water into the bowl.
- 7Mix until milky.
- 8Mix until milky.
- 9Mix until milky.
- 10Add olive oil to the mixture.
- 11Add olive oil to the mixture.
- 12Add olive oil to the mixture.
- 13Add honey to the mixture.
- 14Add honey to the mixture.
- 15Add honey to the mixture.
- 16Mix the ingredients.
- 17Mix the ingredients.
- 18Mix the ingredients.
- 19Add flour to the mixture.
- 20Add flour to the mixture.
- 21Add flour to the mixture.
- 22Add salt to the mixture.
- 23Add salt to the mixture.
- 24Add salt to the mixture.
- 25Mix the ingredients.
- 26Mix the ingredients.
- 27Mix the ingredients.
- 28Knead the dough.
- 29Knead the dough.
- 30Knead the dough.
- 31Cover and let sit for 30 minutes.
- 32Cover and let sit for 30 minutes.
- 33Cover and let sit for 30 minutes.
- 34Let the dough sit by the fireplace to keep warm.
- 35Let the dough sit by the fireplace to keep warm.
- 36Let the dough sit by the fireplace to keep warm.
- 37After 30 minutes, do your first set of stretch and folds. You'll do this every 30 minutes, 4 times.
- 38After 30 minutes, do your first set of stretch and folds. You'll do this every 30 minutes, 4 times.
- 39After 30 minutes, do your first set of stretch and folds. You'll do this every 30 minutes, 4 times.
- 40Spray the loaf pan with cooking oil.
- 41Spray the loaf pan with cooking oil.
- 42Spray the loaf pan with cooking oil.
- 43Plop the dough onto a floured surface and shape.
- 44Plop the dough onto a floured surface and shape.
- 45Plop the dough onto a floured surface and shape.
- 46Use a rolling pin to get out as many bubbles as possible.
- 47Use a rolling pin to get out as many bubbles as possible.
- 48Use a rolling pin to get out as many bubbles as possible.
- 49Shape into a rectangle.
- 50Shape into a rectangle.
- 51Shape into a rectangle.
- 52Place down seam side down into a loaf pan.
- 53Place down seam side down into a loaf pan.
- 54Place down seam side down into a loaf pan.
- 55Cover the dough.
- 56Cover the dough.
- 57Cover the dough.
- 58Proof for 2ish hours, once your dough has filled the loaf pan it's ready to bake.
- 59Proof for 2ish hours, once your dough has filled the loaf pan it's ready to bake.
- 60Proof for 2ish hours, once your dough has filled the loaf pan it's ready to bake.
- 61Bake at 375 degrees Fahrenheit for 35 minutes.
- 62Bake at 375 degrees Fahrenheit for 35 minutes.
- 63Bake at 375 degrees Fahrenheit for 35 minutes.
- 64Cut the bread the next morning.
- 65Cut the bread the next morning.
- 66Cut the bread the next morning.
Ingredients
- 125 g active sourdough starter
- 125 g active sourdough starter
- 125 g active sourdough starter
- 325 g warm filtered water
- 325 g warm filtered water
- 325 g warm filtered water
- 12 g olive oil
- 12 g olive oil
- 12 g olive oil
- 12 g honey
- 12 g honey
- 12 g honey
- 500 g flour
- 500 g flour
- 500 g flour
- 12 g salt
- 12 g salt
- 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