sourdough sandwich loaf

Preparation Time:

• Active Time: 30 minutes
• Inactive Time (Fermentation): 12-18 hours
• Baking Time: 40-45 minutes

Intensity:

• Skill Level: Intermediate

Ingredients:

• 200g active sourdough starter
• 500g bread flour
• 300g water
• 10g salt
• 20g olive oil or melted butter
• 20g honey or sugar

Equipment:

• Large mixing bowl
• Bench scraper or spatula
• Kitchen scale
• Loaf pan
• Oven
• Plastic wrap or damp kitchen towel

Instructions:

1. Feed Your Starter:
   • Feed your sourdough starter 4-6 hours before you plan to start the dough, ensuring it’s bubbly and active.
2. Mix the Dough:
   • In a large mixing bowl, combine 200g of active sourdough starter and 300g of water. Mix until the starter is dissolved.
   • Add 500g of bread flour and 10g of salt to the mixture. Mix until no dry flour remains.
   • Let the dough rest for 30 minutes (autolyse).
3. Add Fats and Sweetener:
   • Add 20g of olive oil or melted butter and 20g of honey or sugar to the dough. Mix until well incorporated. This might take a few minutes of kneading to ensure even distribution.
4. Bulk Fermentation:
   • Cover the bowl with plastic wrap or a damp kitchen towel and let it sit at room temperature for 6-8 hours, or until the dough has doubled in size. This time can vary depending on the temperature of your kitchen.
5. Stretch and Fold:
   • Every 30 minutes for the first 2 hours of the bulk fermentation, perform a series of stretch and folds. This helps develop the dough’s structure. To stretch and fold, grab one side of the dough, stretch it upwards, and fold it over itself. Repeat on all four sides.
6. Shape the Dough:
   • Once the dough has doubled in size, turn it out onto a lightly floured surface. Gently press it into a rectangle and roll it up tightly into a log shape.
   • Place the dough seam-side down into a greased loaf pan.
7. Final Proof:
   • Cover the loaf pan with plastic wrap or a damp kitchen towel. Let the dough proof at room temperature for 2-4 hours, or until it has risen just above the edge of the pan.
8. Preheat and Bake:
   • Preheat your oven to 375°F (190°C).
   • Bake the loaf for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
9. Cool:
   • Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.

Nutritional Information (Per Slice, Approx. 1/12 of the Loaf):

• Calories: 150 kcal
• Carbohydrates: 28g
• Protein: 5g
• Fat: 3g
• Fiber: 1g
• Sugar: 2g
• Sodium: 200mg

Enjoy your homemade sourdough sandwich loaf, perfect for sandwiches, toast, or simply on its own!