Sourdough Sandwich Bread

配料

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

步骤

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. It’s super sticky so try to scrape residue into the garbage not the sink so you don’t clog your drain)

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.

(Honestly sometimes I am so lazy I only come back once after the first thirty minutes and mix it once a lot and then let it raise over night. If you have time then you can stretch and fold it every 30 minutes or so 3-4 times)

After the last stretch and fold, leave bowl to sit with damp towel overnight. If you don’t have time to cook first thing in the morning, put it in the fridge to rise. It will still be fine

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

Fold sides in and roll into a ball and pinch the seams to make a good shape (rectangle if you want bread dough, circle if you want artisan loaf) . Rub butter in bread pan and then transfer dough to pan if you want bread dough. If you want artisan bread you can leave it on the counter in a circle shape on parchment paper. 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.

Bread dough cooking-

Preheat the oven to 375 and then bake for 35-40 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.

Artisan loaf cooking-

preheat the oven to 475 with Dutch oven inside it. Once heated remove the pan and add the bread in it with the parchment paper. Close the lid. Cook for 20 minutes with the lid and then cook for 20 minutes without the lid. It should be a nice golden brown crust. Remove and let cool on cooking rack for a couple hours before cutting.

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

备注

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