Sourdough Sandwich Bread
Ingredients
- 650 grams warm water (90-95°)
- 300 grams mature sourdough starter
- 1000 grams bread flour or all purpose flour
- 50 grams melted and cooled butter can use avocado or olive oil
- 40 grams honey
- 20 grams fine sea salt
Instructions
- Measure water and starter, butter or oil, honey in a large bowl and mix well, add in flour and salt last and mix well.
- I get my hands in there and mix it until it is well mixed. It will be lumpy. Or you can use your kitchenaid or Bosch to do the mixing for you.
- Let it sit for half an hour then stretch and fold. Repeat the stretch and fold every half hour two more times.
- It should be smooth by the third stretch and fold resembling a soft bread dough.
- I let my dough rest for several hours or until it has doubled in size.
- Then I make two bread loaves.
- In the summer I refrigerate the loaves overnight.
- In the winter I let them sit on the counter and rise overnight.
- Prepare your oven by setting the temperature to 400 degrees and placing a cast iron skillet full of water on the bottom shelf of the oven. You can omit the water in the cast iron skillet for a softer crust.
- When the oven comes to temperature bake the loaves for 15 minutes then remove the skillet of water and bake for another 33-40 minutes depending on your oven.
Notes
From Janene: I set my gas oven to convection bake 375° and cook for 20 min, then I rotate the loaves and cook for approx. 15-20 min. longer. I like a lighter crust so I do not use the cast iron pan with water method.