Soft Sourdough Sandwich Bread
Directions
- 1Add 300 grams of sourdough starter to 650 grams of water and mix until dissolved.
- 2Add 300 grams of sourdough starter to 650 grams of water and mix until dissolved.
- 3Add 300 grams of sourdough starter to 650 grams of water and mix until dissolved.
- 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.
- 11Let the mixture sit for one hour, then perform coil folds.
- 12Let the mixture sit for one hour, then perform coil folds.
- 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.
- 22Cut the dough in half (or into thirds or fourths if making smaller loaves).
- 23Cut the dough in half (or into thirds or fourths if making smaller loaves).
- 24Cut the dough in half (or into thirds or fourths if making smaller loaves).
- 25Shape each piece of dough into a loaf, making it slightly thinner than a regular sourdough loaf to avoid large bubbles.
- 26Shape each piece of dough into a loaf, making it slightly thinner than a regular sourdough loaf to avoid large bubbles.
- 27Shape each piece of dough into a loaf, making it slightly thinner than a regular sourdough loaf to avoid large bubbles.
- 28Place each loaf into a nonstick-sprayed loaf pan.
- 29Place each loaf into a nonstick-sprayed loaf pan.
- 30Place each loaf into a nonstick-sprayed loaf pan.
- 31Cover with a towel for one hour, then score the tops.
- 32Cover with a towel for one hour, then score the tops.
- 33Cover with a towel for one hour, then score the tops.
- 34Cover the loaves with tin foil and bake at 400 degrees for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, depending on desired browning.
- 35Cover the loaves with tin foil and bake at 400 degrees for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, depending on desired browning.
- 36Cover the loaves with tin foil and bake at 400 degrees for 30 minutes. Remove the foil and bake for an additional 20-25 minutes, depending on desired browning.
- 37Let cool for about an hour before slicing and serving.
- 38Let cool for about an hour before slicing and serving.
- 39Let cool for about an hour before slicing and serving.
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 panknifetin foiloven