Soft Sourdough Sandwich Bread
Directions
- 1Add 300g of active sourdough starter and 650g of warm water to a large mixing bowl. Mix until most of the starter is dissolved.
- 2Add 300g of active sourdough starter and 650g of warm water to a large mixing bowl. Mix until most of the starter is dissolved.
- 3Add 300g of active sourdough starter and 650g of warm water to a large mixing bowl. Mix until most of the starter is dissolved.
- 4Add 50g of honey, 40g of avocado oil, and 20g of salt to the bowl.
- 5Add 50g of honey, 40g of avocado oil, and 20g of salt to the bowl.
- 6Add 50g of honey, 40g of avocado oil, and 20g of salt to the bowl.
- 7Add 1000g of bread flour to the bowl and mix until no dry patches remain.
- 8Add 1000g of bread flour to the bowl and mix until no dry patches remain.
- 9Add 1000g of bread flour to the bowl and mix until no dry patches remain.
- 10Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour.
- 11Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour.
- 12Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour.
- 13Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds.
- 14Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds.
- 15Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds.
- 16After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours).
- 17After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours).
- 18After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours).
- 19The next morning, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until it reaches room temperature.
- 20The next morning, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until it reaches room temperature.
- 21The next morning, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until it reaches room temperature.
- 22Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper.
- 23Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper.
- 24Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper.
- 25Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces.
- 26Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces.
- 27Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces.
- 28Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking.
- 29Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking.
- 30Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking.
- 31Shape the dough into a rectangle, tucking the long sides into the center, then rolling it up tightly with the seam on the bottom. Repeat with the second piece of dough.
- 32Shape the dough into a rectangle, tucking the long sides into the center, then rolling it up tightly with the seam on the bottom. Repeat with the second piece of dough.
- 33Shape the dough into a rectangle, tucking the long sides into the center, then rolling it up tightly with the seam on the bottom. Repeat with the second piece of dough.
- 34Place each piece of dough into a greased loaf pan, seam-side down. Cover the pans with a damp towel and let them rest at room temperature for about 1 hour.
- 35Place each piece of dough into a greased loaf pan, seam-side down. Cover the pans with a damp towel and let them rest at room temperature for about 1 hour.
- 36Place each piece of dough into a greased loaf pan, seam-side down. Cover the pans with a damp towel and let them rest at room temperature for about 1 hour.
- 37After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water.
- 38After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water.
- 39After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water.
- 40Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes.
- 41Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes.
- 42Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes.
- 43Remove the foil, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F (93°C).
- 44Remove the foil, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F (93°C).
- 45Remove the foil, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F (93°C).
- 46Remove the loaves from the oven and use a butter knife to detach them from the sides of the pans. Flip them out onto a wire cooling rack to cool completely before slicing.
- 47Remove the loaves from the oven and use a butter knife to detach them from the sides of the pans. Flip them out onto a wire cooling rack to cool completely before slicing.
- 48Remove the loaves from the oven and use a butter knife to detach them from the sides of the pans. Flip them out onto a wire cooling rack to cool completely before slicing.
Ingredients
- 300 g active sourdough starter
- 300 g active sourdough starter
- 300 g active sourdough starter
- 650 g warm water
- 650 g warm water
- 650 g warm water
- 50 g honey
- 50 g honey
- 50 g honey
- 40 g avocado oil
- 40 g avocado oil
- 40 g avocado oil
- 20 g salt
- 20 g salt
- 20 g salt
- 1000 g bread flour
- 1000 g bread flour
- 1000 g bread flour
Equipment
large mixing bowlspatulameasuring cuprolling pinknife or bench scrapertwo 9x5 inch loaf pansbread lamedigital thermometerwire cooling rack