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 50g of honey, 40g of avocado oil, and 20g of salt to the bowl.
- 3Add 1000g of bread flour to the bowl and mix until no dry patches remain.
- 4Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour.
- 5Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds.
- 6After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours).
- 7The 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.
- 8Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper.
- 9Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces.
- 10Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking.
- 11Shape 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.
- 12Place 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.
- 13After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water.
- 14Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes.
- 15Remove 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).
- 16Remove 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
- 650 g warm water
- 50 g honey
- 40 g avocado oil
- 20 g salt
- 1000 g bread flour
Equipment
large mixing bowlspatulameasuring cuprolling pinknife or bench scrapertwo 9x5 inch loaf pansbread lamedigital thermometerwire cooling rack