Sourdough Sandwich Loaf

PREP TIME: Varies

COOKING TIME: 40-45 minutes

SERVES: 1 large loaf or 2 smaller loaves

This sourdough sandwich loaf is incredibly easy to make. Simply mix the ingredients and let the dough rise overnight. The next day, roughly shape it and place it in a pan—no need to stress about perfect shaping, as it will rise and conform to the pan! Slice it thinly for sandwiches, thickly to dip in your favorite soup, or use thick slices to make delicious sourdough French toast.

INGREDIENTS

• 65 g (1/3 cup) bubbly, active starter

• 300 g (1 1/4 cups) warm water

• 12 g (1 Tbsp) granulated sugar or honey

• 15 g (1 Tbsp) oil

• 400 g (3 1/3 cups) bread flour

• 100 g (3/4 cup plus 1 Tbsp) all-purpose flour

• 9 g (1 1/2 tsp) salt

• Melted butter for brushing on top

INSTRUCTIONS

1. Feed the starter: Do this 6-8 hours before you plan to use it.

2. Combine dry ingredients: Mix them together in a bowl.

3. Prepare wet ingredients: In a separate bowl, combine the water and starter. Stir until well mixed.

4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir with a spoon.

5. Rest and stretch: Let the mixture rest for 15 minutes. Then, with wet hands, perform the stretch and fold technique for 30 seconds, repeating this four times over the next 2 hours.

6. Bulk rise: Cover the dough with a damp towel and let it rise for 8-12 hours.

7. Test and shape: Test the dough by poking it to see if it springs back. Perform a final stretch and fold to shape the dough, then dust the top with flour. Place the dough directly into a greased loaf pan and let it rise for 1.5-2 hours.

8. Bake: Preheat the oven to 375°F. Score the dough and bake for 40-45 minutes. When done, remove from the oven and brush the top with butter if desired. Remove from the pan after 10 minutes and let it cool completely before slicing.