Soft Sourdough Sandwich Bread¶
 Serves |  Total Time |
|---|---|
| 12 | 17.25 hours |
Ingredients¶
50 g sourdough starter
275 g water
60 g olive oil
1 Tbsp honey- 500 g all-purpose flour
- 10 g sea salt
Cookware¶
1 bowl
1 stand mixer
1 loaf pan
1 oven
1 cooling rack
Instructions¶
Step 1¶
In the bowl of a stand mixer, combine sourdough starter (¼ cup, active), water (1 cup + 2.5 Tbsp), olive oil (4 Tbsp), honey (or maple syrup or sugar), all-purpose flour (4 cups + 2 Tbsp), and sea salt (2 tsp). Mix with a dough whisk or spatula until it forms a shaggy dough with no dry flour remaining. Cover the bowl and let rest for 1 hour for the flour to fully absorb the liquid.
Step 2¶
Knead the dough on low speed (speed 3) for 8 to 10 minutes using a dough hook attachment until smooth and elastic. Cover the bowl and allow the dough to rise at room temperature (68–72°F) for 10 to 12 hours until doubled in size.
Step 3¶
Turn the dough out onto a lightly floured work surface and gently press into a rectangle with the short end closest to you. Fold the left and right sides of the dough into the middle. Starting from the far end, roll the dough towards yourself into a snug log. Cup the dough with both hands and pull it toward yourself to create surface tension, then pinch the ends to seal any edges. Transfer seam-side down into a lightly greased loaf pan (8.5x4.5 or 9x5-inch, or lined with parchment paper). Let rest uncovered at room temperature for 2 to 3 hours, until risen about 1 inch above the rim of the pan.
Step 4¶
Preheat the oven to 450°F. Transfer the pan to the oven and immediately turn the oven down to 375°F. Bake for 45 to 50 minutes until golden brown. Let cool in the pan for 10 to 15 minutes, then transfer to a cooling rack to cool completely before slicing.
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