Sourdough Sandwich Bread

Ingredients

125 g active bubbly starter

325 g warm water

12 g Olive Oil

12 g Honey (or brown sugar)

500 g Flour

12 g Salt

Directions

Add starter and water to bowl and mix until milky.

Add olive oil and honey to bowl and mix with a whisk until incorporated

Add flour and salt to the bowl and then mix until it forms a rough looking dough (you can use a dough whisk but I just use my hand because I don’t have one)

Cover bowl with damp rag and leave for 30 minutes. After 30 minutes do one set of stretch and folds. This is where you take on side of the dough, pull straight up and then fold onto itself. Repeat on all four sides. You will repeat this process a total of 4 times with 30 minutes in between. Cover the bowl while you leave it.

After the last stretch and fold, leave bowl to sit with damp towel overnight.

In the morning turn bowl upside down and let dough fall out onto a slightly wet surface. Use a roller to roll out and get rid of the bubbles.

Fold sides in and roll into a ball and pinch the seams to make a good shape. Rub butter in bread pan and then transfer dough to pan. Cover dough with either a damp towel or oiled serán wrap.

Leave for 2 or more hours until you feel like it’s doubled in size.

Preheat the oven to 375 and then bake for 35 minutes. Remove and put on cooking rack. Let sit for at least two hours before cutting into it.

You can brush butter on the top of it after for a more golden beautiful look at the end. And it keeps the crust soft.

Eat within 3-4 days and refrigerate after the first two days!

Notes

If you are too lazy to time the stretch and folds you can at least do the first 30 minutes and then stretch and fold it a bunch at one time and then leave it overnight. It’s pretty forgiving