Soft Sourdough Sandwich Bread

Serves 1
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Directions

  1. 1Add 700 grams of 80 to 90 degree water to your bowl, then add 300 grams of your active sourdough starter
  2. 2Add 700 grams of 80 to 90 degree water to your bowl, then add 300 grams of your active sourdough starter
  3. 3Add 700 grams of 80 to 90 degree water to your bowl, then add 300 grams of your active sourdough starter
  4. 4Mix up the water and the starter
  5. 5Mix up the water and the starter
  6. 6Mix up the water and the starter
  7. 7Add 1,000 grams of all purpose flour or bread flour, 20 grams of salt, 45 grams of honey and 40 grams of olive oil.
  8. 8Add 1,000 grams of all purpose flour or bread flour, 20 grams of salt, 45 grams of honey and 40 grams of olive oil.
  9. 9Add 1,000 grams of all purpose flour or bread flour, 20 grams of salt, 45 grams of honey and 40 grams of olive oil.
  10. 10Mix everything well
  11. 11Mix everything well
  12. 12Mix everything well
  13. 13Cover and let it rest for one hour
  14. 14Cover and let it rest for one hour
  15. 15Cover and let it rest for one hour
  16. 16After one hour, start a series of stretch and folds (about three to four sets)
  17. 17After one hour, start a series of stretch and folds (about three to four sets)
  18. 18After one hour, start a series of stretch and folds (about three to four sets)
  19. 19Cover and let it rest for 30 minutes before coming back for the second set of stretch and fold
  20. 20Cover and let it rest for 30 minutes before coming back for the second set of stretch and fold
  21. 21Cover and let it rest for 30 minutes before coming back for the second set of stretch and fold
  22. 22You're going to do your third set of stretch and folds or coil folds, then cover your bowl and let it rest again for another 30 minutes
  23. 23You're going to do your third set of stretch and folds or coil folds, then cover your bowl and let it rest again for another 30 minutes
  24. 24You're going to do your third set of stretch and folds or coil folds, then cover your bowl and let it rest again for another 30 minutes
  25. 25Cover and put it in the fridge overnight.
  26. 26Cover and put it in the fridge overnight.
  27. 27Cover and put it in the fridge overnight.
  28. 28The next day you're gonna take it out of the fridge and let it sit at room temperature for two hours
  29. 29The next day you're gonna take it out of the fridge and let it sit at room temperature for two hours
  30. 30The next day you're gonna take it out of the fridge and let it sit at room temperature for two hours
  31. 31Spray two loaf pans with avocado oil
  32. 32Spray two loaf pans with avocado oil
  33. 33Spray two loaf pans with avocado oil
  34. 34Lightly flour your surface and then dump all the dough out on top
  35. 35Lightly flour your surface and then dump all the dough out on top
  36. 36Lightly flour your surface and then dump all the dough out on top
  37. 37Cut it as evenly as you can into two different sections
  38. 38Cut it as evenly as you can into two different sections
  39. 39Cut it as evenly as you can into two different sections
  40. 40Stretch your dough out into a large rectangle shape
  41. 41Stretch your dough out into a large rectangle shape
  42. 42Stretch your dough out into a large rectangle shape
  43. 43Take each long side and fold it over into the middle, then start on one end and start slowly rolling it up all the way to the other side
  44. 44Take each long side and fold it over into the middle, then start on one end and start slowly rolling it up all the way to the other side
  45. 45Take each long side and fold it over into the middle, then start on one end and start slowly rolling it up all the way to the other side
  46. 46Tuck in the ends underneath themselves and place it directly into your loaf pan
  47. 47Tuck in the ends underneath themselves and place it directly into your loaf pan
  48. 48Tuck in the ends underneath themselves and place it directly into your loaf pan
  49. 49Repeat that exact same process with your second section of dough.
  50. 50Repeat that exact same process with your second section of dough.
  51. 51Repeat that exact same process with your second section of dough.
  52. 52Cover your loaves one more time and let them rest for another hour
  53. 53Cover your loaves one more time and let them rest for another hour
  54. 54Cover your loaves one more time and let them rest for another hour
  55. 55Score a few cuts on each loaf.
  56. 56Score a few cuts on each loaf.
  57. 57Score a few cuts on each loaf.
  58. 58Spray some tin foil with avocado oil and loosely cover each loaf pan.
  59. 59Spray some tin foil with avocado oil and loosely cover each loaf pan.
  60. 60Spray some tin foil with avocado oil and loosely cover each loaf pan.
  61. 61Bake the loaves at 400 degrees for 30 minutes with the tinfoil on
  62. 62Bake the loaves at 400 degrees for 30 minutes with the tinfoil on
  63. 63Bake the loaves at 400 degrees for 30 minutes with the tinfoil on
  64. 64Remove the tinfoil and bake for another 20 to 25 minutes, until they're this nice golden brown colour
  65. 65Remove the tinfoil and bake for another 20 to 25 minutes, until they're this nice golden brown colour
  66. 66Remove the tinfoil and bake for another 20 to 25 minutes, until they're this nice golden brown colour
  67. 67While they're still warm brush mine with a little bit of butter
  68. 68While they're still warm brush mine with a little bit of butter
  69. 69While they're still warm brush mine with a little bit of butter

Ingredients

  • 300 grams active sourdough starter
  • 300 grams active sourdough starter
  • 300 grams active sourdough starter
  • 700 grams water (80 to 90 degree)
  • 700 grams water (80 to 90 degree)
  • 700 grams water (80 to 90 degree)
  • 1000 grams all purpose flour or bread flour
  • 1000 grams all purpose flour or bread flour
  • 1000 grams all purpose flour or bread flour
  • 20 grams salt
  • 20 grams salt
  • 20 grams salt
  • 45 grams honey
  • 45 grams honey
  • 45 grams honey
  • 40 grams olive oil
  • 40 grams olive oil
  • 40 grams olive oil
  • a little bit butter
  • a little bit butter
  • a little bit butter

Equipment

knifewooden cutting boardglassscalemixing bowldough hookspoonclothtwo loaf panssilicone brushplastic wrapdough scrapertin foilavocado oil sprayoven