Directions
- 1Add 300 grams of sourdough starter to 650 grams of water and mix well until the starter dissolves.
- 2Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt.
- 3Add 1000 grams of bread flour and mix until fully incorporated.
- 4Let the mixture sit for one hour, then perform coil folds as you would for regular sourdough bread.
- 5Repeat the stretch and folds every 30 minutes for a total of four sets.
- 6After the final folds, cover and refrigerate overnight.
- 7The next morning, let the dough sit at room temperature for two hours.
- 8Uncover, and cut the dough into two pieces. Shape each piece into a loaf, and place them in loaf pans that have been sprayed with nonstick spray or lined with parchment paper. Cover with a towel for about one hour.
- 9Uncover the loaves, score the tops, cover the pans with tin foil and bake at 400 degrees for 30 minutes.
- 10Remove the tin foil, and continue baking for another 20–25 minutes depending on how golden brown you want the loaves.
Ingredients
- 300 grams sourdough starter
- 650 grams water
- 45 grams honey
- 40 grams olive oil
- 20 grams salt
- 1000 grams bread flour
Equipment
bowlwhiskplastic wraploaf panknifealuminum foil
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