Soft Sourdough Sandwich bread
Serves 1
Directions
- 1Mix the starter, warm filtered water, avocado oil, and honey until milky.
- 2Mix the starter, warm filtered water, avocado oil, and honey until milky.
- 3Mix the starter, warm filtered water, avocado oil, and honey until milky.
- 4Add bread flour and salt to the wet ingredients.
- 5Add bread flour and salt to the wet ingredients.
- 6Add bread flour and salt to the wet ingredients.
- 7Mix until there are no more dried flour clumps.
- 8Mix until there are no more dried flour clumps.
- 9Mix until there are no more dried flour clumps.
- 10Cover the dough and let it rest for one hour.
- 11Cover the dough and let it rest for one hour.
- 12Cover the dough and let it rest for one hour.
- 13Perform four sets of stretch and folds, spaced 30 minutes apart.
- 14Perform four sets of stretch and folds, spaced 30 minutes apart.
- 15Perform four sets of stretch and folds, spaced 30 minutes apart.
- 16Cover the dough and let it rise for 4-8 hours for bulk fermentation. It should double in size, be bubbly, jiggly, and airy.
- 17Cover the dough and let it rise for 4-8 hours for bulk fermentation. It should double in size, be bubbly, jiggly, and airy.
- 18Cover the dough and let it rise for 4-8 hours for bulk fermentation. It should double in size, be bubbly, jiggly, and airy.
- 19Dump the dough onto a counter and gently shape it into a rectangle.
- 20Dump the dough onto a counter and gently shape it into a rectangle.
- 21Dump the dough onto a counter and gently shape it into a rectangle.
- 22Bring the right side of the dough into the center, then the left side into the center, without overlapping them.
- 23Bring the right side of the dough into the center, then the left side into the center, without overlapping them.
- 24Bring the right side of the dough into the center, then the left side into the center, without overlapping them.
- 25Starting from the bottom, roll the dough up into a log, ensuring the ends are spread out to cover the rolling dough.
- 26Starting from the bottom, roll the dough up into a log, ensuring the ends are spread out to cover the rolling dough.
- 27Starting from the bottom, roll the dough up into a log, ensuring the ends are spread out to cover the rolling dough.
- 28Place the dough into a greased bread pan, seam side down.
- 29Place the dough into a greased bread pan, seam side down.
- 30Place the dough into a greased bread pan, seam side down.
- 31Cover the bread pan for the second rise, which typically takes about two hours or until the dough has puffed up.
- 32Cover the bread pan for the second rise, which typically takes about two hours or until the dough has puffed up.
- 33Cover the bread pan for the second rise, which typically takes about two hours or until the dough has puffed up.
- 34Score the dough and spray the top with water to generate steam in the oven.
- 35Score the dough and spray the top with water to generate steam in the oven.
- 36Score the dough and spray the top with water to generate steam in the oven.
- 37Place a second bread pan on top of the first one as a lid to trap steam.
- 38Place a second bread pan on top of the first one as a lid to trap steam.
- 39Place a second bread pan on top of the first one as a lid to trap steam.
- 40Bake in a 400°F oven for 30 minutes with the lid on.
- 41Bake in a 400°F oven for 30 minutes with the lid on.
- 42Bake in a 400°F oven for 30 minutes with the lid on.
- 43Remove the lid, reduce the oven temperature to 375°F, and bake for another 15 minutes uncovered.
- 44Remove the lid, reduce the oven temperature to 375°F, and bake for another 15 minutes uncovered.
- 45Remove the lid, reduce the oven temperature to 375°F, and bake for another 15 minutes uncovered.
- 46Check the internal temperature of the bread with a digital thermometer; it should be around 205°F.
- 47Check the internal temperature of the bread with a digital thermometer; it should be around 205°F.
- 48Check the internal temperature of the bread with a digital thermometer; it should be around 205°F.
- 49Immediately remove the bread from the pan and let it cool before slicing.
- 50Immediately remove the bread from the pan and let it cool before slicing.
- 51Immediately remove the bread from the pan and let it cool before slicing.
Ingredients
- 150 g active sourdough starter
- 150 g active sourdough starter
- 150 g active sourdough starter
- 325 g warm filtered water
- 325 g warm filtered water
- 325 g warm filtered water
- 20 g avocado oil
- 20 g avocado oil
- 20 g avocado oil
- 25 g honey
- 25 g honey
- 25 g honey
- 500 g unbleached bread flour
- 500 g unbleached bread flour
- 500 g unbleached bread flour
- 10 g salt
- 10 g salt
- 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.