Description
This recipe makes 2 9×5 loaves of soft and easy to slice sourdough sandwich bread. Half all of the ingredients if you only want to make one.
Ingredients
Units
Scale
- 250g sourdough starter (make sure it’s bubbly and ready to use)
- 1000g all purpose flour
- 500g room temperature water
- 25g salt
- 42g honey
- 30g olive oil
- Oil or butter for greasing
Instructions
- Prepare the Starter: The night before (4-6 hrs min), add to a small mixing bowl: 100g of unfed starter, 100g flour, and 100g water. Mix well and leave it on the kitchen counter. In the winter time when it’s cold, place it in the oven with just the light on for extra warmth.
- Make The Dough: In the stand mixer bowl, combine the active sourdough starter, water, honey and olive oil. Use a dough whisk or wood spurtle to give it a light mixing.
- Add the flour and salt to the wet mixture. Using a dough whisk or wood spurtle, mix until a rough dough forms.
- Knead the Dough: Using a stand mixer with a dough hook, knead for about 7 minutes on level 2. To hand knead, transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
- Shape into a Ball: Place the kneaded dough into a lightly oiled bowl, turning once to coat with oil.
- First Rise: Cover with plastic wrap, beeswax wrap, or a damp towel. Let it rise at room temperature until doubled in size, about 4-6 hours depending on the ambient temperature. When it is cold, place it in the oven with just the light on for extra warmth (or use the proof function if your oven has it).
- Deflate the Dough: Gently deflate the risen dough and transfer it to a lightly floured surface.
- Shape into a Loaf: Using a bench scraper, split the dough in half. Roll the dough into 2 tight log shapes with the seam side down.
- Place in Pans: Place the shaped dough into the greased loaf pans.
- Second Rise: Cover with plastic wrap or a damp towel and let it rise at room temperature until the dough has risen just to the rim of the pan. About 1-2 hours. Once again, if your kitchen is cold, place it in the oven with just the light on.
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Bake: Bake the loaf for 60 minutes or until golden brown and sounds hollow when tapped on the bottom.
- Cool: Remove from the oven and let cool in the pan for 5 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
- Active Starter: Ensure your sourdough starter is active before using it. This is crucial for a good rise and flavor.
- Room Temperature: The rising times may vary depending on room temperature. Colder rooms will require more time or the use of some additional warmth (in the oven with just the light on or a proof function if you have one)
- Storage: Store the cooled bread in an airtight container at room temperature for up to 5 days. I like to store mine inside of a linen bread bag placed inside of my bread box.
- Prep Time: 360
- Cook Time: 60
- Category: bread
