Soft Sourdough Sandwich Bread
Directions
- 1Add 300 grams of sourdough starter to 650 grams of water and mix well until the starter dissolves.
- 2Add 300 grams of sourdough starter to 650 grams of water and mix well until the starter dissolves.
- 3Add 300 grams of sourdough starter to 650 grams of water and mix well until the starter dissolves.
- 4Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt.
- 5Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt.
- 6Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt.
- 7Add 1000 grams of bread flour and mix until fully incorporated.
- 8Add 1000 grams of bread flour and mix until fully incorporated.
- 9Add 1000 grams of bread flour and mix until fully incorporated.
- 10Let the mixture sit for one hour, then perform coil folds as you would for regular sourdough bread.
- 11Let the mixture sit for one hour, then perform coil folds as you would for regular sourdough bread.
- 12Let the mixture sit for one hour, then perform coil folds as you would for regular sourdough bread.
- 13Repeat the stretch and folds every 30 minutes for a total of four sets.
- 14Repeat the stretch and folds every 30 minutes for a total of four sets.
- 15Repeat the stretch and folds every 30 minutes for a total of four sets.
- 16After the final folds, cover and refrigerate overnight.
- 17After the final folds, cover and refrigerate overnight.
- 18After the final folds, cover and refrigerate overnight.
- 19The next morning, let the dough sit at room temperature for two hours.
- 20The next morning, let the dough sit at room temperature for two hours.
- 21The next morning, let the dough sit at room temperature for two hours.
- 22Uncover, 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.
- 23Uncover, 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.
- 24Uncover, 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.
- 25Uncover the loaves, score the tops, cover the pans with tin foil and bake at 400 degrees for 30 minutes.
- 26Uncover the loaves, score the tops, cover the pans with tin foil and bake at 400 degrees for 30 minutes.
- 27Uncover the loaves, score the tops, cover the pans with tin foil and bake at 400 degrees for 30 minutes.
- 28Remove the tin foil, and continue baking for another 20–25 minutes depending on how golden brown you want the loaves.
- 29Remove the tin foil, and continue baking for another 20–25 minutes depending on how golden brown you want the loaves.
- 30Remove 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
- 300 grams sourdough starter
- 300 grams sourdough starter
- 650 grams water
- 650 grams water
- 650 grams water
- 45 grams honey
- 45 grams honey
- 45 grams honey
- 40 grams olive oil
- 40 grams olive oil
- 40 grams olive oil
- 20 grams salt
- 20 grams salt
- 20 grams salt
- 1000 grams bread flour
- 1000 grams bread flour
- 1000 grams bread flour
Equipment
bowlwhiskplastic wraploaf panknifealuminum foil