Sourdough Sandwich Loaf (Small)

Ingredienti

243g water

90g starter

325g bread flour

50g whole wheat flour

8g sea salt

Istruzioni

Feed starter around noon day 1

Mix ingredients around 8pm day 1

Stretch and fold over 2 hours (5 times, every 30 minutes).

Bulk ferment overnight at room temp.

Shape in morning and place directly in loaf pan over parchment paper cut to fit the bottom. No pre shape or bench rest; just shape it and plop it in.

Cold proof for 24 hours or at room temp for 2 hours.

Preheat to 450°F and boil some water on the side.

Score loaf and place loaf pan directly in hot roasting pan. Add a splash of boiling water to bottom of roasting pan for extra steam.

Bake 20 minutes covered and 20 minutes uncovered.

Wait at least 1 hour before slicing.

Note

10/18/25 — Next time you make this, scale the recipe by like 75%. It was underproofed but that’s because I got gun-shy since there was too much dough. Make sure dough has actually doubled at second rise.

11/1/25 — I followed the above advice and it turned out much better. I updated the quantities accordingly so you don’t need to scale it in the future (and also added a smidge of whole wheat flour).