Create soft and flavorful sourdough sandwich bread with ease. Mix ingredients, let the dough rise overnight, shape, bake, and enjoy perfect slices every time.
Ingredients
- 1 cup (200 grams) active bubbly starter
- 2-2/3 cups (600 grams) water
- 1/4 cup (85 grams) honey or sweetener of choice
- 7 – 8 cups (1050-1200 grams) fresh milled bread flour
- 3 tbsp. (40 grams) olive oil
- 4 tsp. (24 grams) Himalayan salt or salt of choice
Directions
- Add the active starter to a large bowl. Mix in water and honey until well combined and milky.
- Add flour, olive oil, and salt. Stir until a shaggy dough is formed. Let the mixture sit for 30 minutes.
- Finish mixing the dough with your hands until all the flour has been incorporated. Cover the bowl with a damp kitchen towel and let it rest for 45 – 60 minutes.
- Perform a series of stretch and folds as you would with an artisan sourdough loaf. Cover the bowl with plastic wrap or a damp towel and let it sit on the counter overnight for 8 to 10 hours. Do not refrigerate the dough.
- In the morning, lightly flour your countertop and place the dough on it to release the air. Divide the dough into two equal halves for two loaves. Stretch each half into a rectangle and roll it into a log. Cover and let it rest for 10 minutes.
- Oil your loaf pans. Shape each portion of dough to fit inside the pan, creating some tension and tucking the ends under. Cover and let them rise for 2 – 3 hours, or until they have doubled in size.
- Preheat the oven to 375°F (190°C).
- Bake the loaves for 40 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Brush the tops of the loaves with butter a couple of minutes after they come out of the oven.
- Allow the loaves to cool on a wire rack before slicing.
Enjoy your homemade sourdough sandwich bread!