Serves 1
Directions
- 1Mix the starter, warm filtered water, avocado oil, and honey until milky.
- 2Add bread flour and salt to the wet ingredients.
- 3Mix until there are no more dried flour clumps.
- 4Cover the dough and let it rest for one hour.
- 5Perform four sets of stretch and folds, spaced 30 minutes apart.
- 6Cover the dough and let it rise for 4-8 hours for bulk fermentation. It should double in size, be bubbly, jiggly, and airy.
- 7Dump the dough onto a counter and gently shape it into a rectangle.
- 8Bring the right side of the dough into the center, then the left side into the center, without overlapping them.
- 9Starting from the bottom, roll the dough up into a log, ensuring the ends are spread out to cover the rolling dough.
- 10Place the dough into a greased bread pan, seam side down.
- 11Cover the bread pan for the second rise, which typically takes about two hours or until the dough has puffed up.
- 12Score the dough and spray the top with water to generate steam in the oven.
- 13Place a second bread pan on top of the first one as a lid to trap steam.
- 14Bake in a 400°F oven for 30 minutes with the lid on.
- 15Remove the lid, reduce the oven temperature to 375°F, and bake for another 15 minutes uncovered.
- 16Check the internal temperature of the bread with a digital thermometer; it should be around 205°F.
- 17Immediately remove the bread from the pan and let it cool before slicing.
Ingredients
- 150 g active sourdough starter
- 325 g warm filtered water
- 20 g avocado oil
- 25 g honey
- 500 g unbleached bread flour
- 10 g salt
Equipment
large bowlplastic wrapbread panspray bottledigital thermometeroven
Tips
- For bulk fermentation, warmer dough speeds up the process, while cooler dough slows it down. You'll know it's ready when it has doubled in size, is bubbly, jiggly, and airy.
- For proofing/second rise, warmer temperatures can speed up the process, cooler temperatures can slow it down. Don't skip this step, or you can be left with gummy bread.
- Using a second bread pan as a lid traps steam and prevents the top of the loaf from burning or getting too hard.
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