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Homemade Sourdough Sandwich Bread

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Ingredients

  • 1/3 Cup Active starter
  • 1 1/3 Cup Warm water
  • 1/4 Cup Honey
  • 1 1/2 Tsp Oil
  • 2 Tsp Salt
  • 4 Cups Unbleached all-purpose flour

Instructions

  1. Begin by combining 1/3 cup of active starter, 1 1/3 cups of warm water, and 1/4 cup of honey in a mixing bowl. Stir the mixture until the honey is fully dissolved and the starter is well incorporated.
  2. Next, add 1 1/2 teaspoons of oil, 2 teaspoons of salt, and 4 cups of unbleached all-purpose flour to the bowl. Using a bread whisk, mix the ingredients until the dough becomes thick and shaggy. Once combined, cover the bowl with a clean cloth and allow the dough to rest for 30 to 45 minutes.
  3. Perform a round of stretch and folds until the dough feels smooth and elastic. Let rest for 30 minutes. Repeat 1-3 times
  4. Place your kneaded dough into a large bowl and cover it with a damp cloth to keep it moist. Set the bowl in a warm spot and allow it to rise at room temperature for 8 to 10 hours. (The duration will depend on the warmth of your kitchen)
  5. Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface or nonstick pastry mat. Gently stretch it into a rectangle, and using your fingertips, dimple the surface to release any trapped air bubbles, allowing for an even crumb in your final loaf. When most of the air has been released, fold the edges of the dough into the center, creating a strip that’s approximately the size of your bread pan. Roll this strip into a log shape, pinching the seams together to seal the edges.
  6. Prepare your bread pans by greasing them with a light coating of oil and dusting them with a sprinkle of flour. To tighten the dough log further. Place the loaf seam-side down into the prepared bread pan. Cover it with a damp cloth again and let it rest for 1 to 2 hours in the refrigerator, allowing it to chill and develop better texture.
  7. Once your dough is chilled, score the dough.
  8. Preheat your oven to 425°F. Cover the loaf with another bread pan of the same size, acting as a lid during baking.
  9. Bake for 60 minutes or until it develops a rich, golden-brown color. Once your bread is done, transfer it to a cooling rack. For a softer crust, you can drape it with a damp towel. Allow the bread to cool for at least 1 hour before slicing. This crucial step helps prevent deflation and ensures that each slice is perfect.

Find it online: https://mkcreations406.com/sourdough-sandwich-bread/