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 to the mixture.
- 5Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt to the mixture.
- 6Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt to the mixture.
- 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 dough sit for one hour and perform coil folds as you would for a regular sourdough loaf.
- 11Let the dough sit for one hour and perform coil folds as you would for a regular sourdough loaf.
- 12Let the dough sit for one hour and perform coil folds as you would for a regular sourdough loaf.
- 13After one hour, uncover the dough and perform a set of stretch and folds every 30 minutes for a total of four sets.
- 14After one hour, uncover the dough and perform a set of stretch and folds every 30 minutes for a total of four sets.
- 15After one hour, uncover the dough and perform a set of stretch and folds every 30 minutes for a total of four sets.
- 16After the final folds, cover the dough and refrigerate overnight.
- 17After the final folds, cover the dough and refrigerate overnight.
- 18After the final folds, cover the dough and refrigerate overnight.
- 19The next morning, remove the dough from the refrigerator and let it sit at room temperature for two hours.
- 20The next morning, remove the dough from the refrigerator and let it sit at room temperature for two hours.
- 21The next morning, remove the dough from the refrigerator and let it sit at room temperature for two hours.
- 22Uncover the dough and cut it in half to form two loaves.
- 23Uncover the dough and cut it in half to form two loaves.
- 24Uncover the dough and cut it in half to form two loaves.
- 25Shape each loaf into a rectangle, pressing down to release any bubbles. Fold the sides towards the center and roll it into a loaf shape.
- 26Shape each loaf into a rectangle, pressing down to release any bubbles. Fold the sides towards the center and roll it into a loaf shape.
- 27Shape each loaf into a rectangle, pressing down to release any bubbles. Fold the sides towards the center and roll it into a loaf shape.
- 28Lightly spray your loaf pans with cooking spray and place the loaves inside, top side up.
- 29Lightly spray your loaf pans with cooking spray and place the loaves inside, top side up.
- 30Lightly spray your loaf pans with cooking spray and place the loaves inside, top side up.
- 31Cover the loaves with a towel and let rise for one hour.
- 32Cover the loaves with a towel and let rise for one hour.
- 33Cover the loaves with a towel and let rise for one hour.
- 34Uncover the loaves and score the tops. Cover with tin foil and bake at 400 degrees for 30 minutes.
- 35Uncover the loaves and score the tops. Cover with tin foil and bake at 400 degrees for 30 minutes.
- 36Uncover the loaves and score the tops. Cover with tin foil and bake at 400 degrees for 30 minutes.
- 37Remove the tin foil and continue baking for another 20-25 minutes until golden brown.
- 38Remove the tin foil and continue baking for another 20-25 minutes until golden brown.
- 39Remove the tin foil and continue baking for another 20-25 minutes until golden brown.
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 panknife