Sourdough Sandwich Bread
Tried, tested and truly easy to make and delicious!
I start at 9:30, feeding my starter.
After about 4 hours, or double in bulk it’s ready to use.
• 500g bread flour
• 150g active starter
• 300g water
• 25g maple syrup (or honey) I used maple syrup.
• 20g avocado oil (or butter/olive oil)
• 10g salt
Mix well, into a shaggy dough.
Leave for one hour.
1st of 4 stretch and folds (every hour)
When you are done that, leave it on the counter, for about 3 hours, covered.
Remove from bowl and stretch it out on the counter into a rectangle, fold both long ends into the center and roll up. Make sure it’s a nice tight loaf that will fit into your pan, and pinch off the ends. I line my loaf pan with parchment paper (scrunch it up good.. I add a bit of rice flour on the bottom, put my loaf in, add more rice flour all around it. Cover it and put it in the fridge overnight.
In the morning preheat your oven.
Score the loaf. Cover it with another loaf pan and bake as follows. This is slightly different than she had it. My oven must not be as hot as hers, so these instructions are how I found it best to bake at.
Bake for 30 minutes, covered at 450°F: In MY oven…(otherwise 20 minutes at 425 for original instructions)
10 min uncovered in the pan
Turn heat down to 425
Take bread out of the pan, bake another 10 min straight on the rack for that perfect, even toast
Take bread out of the pan, bake another 10 min straight on the rack for that perfect, even toast
Temp should be over 180 degrees.
(from the soughdoughhoe on Facebook…)
After trying this recipe several times. I found that baking at 450 for 45 minutes works much better, remove the lids and leave in for another 10 minutes. If you add raisons or craisons, baking time is longer.. I also don’t spread the dough out into a rectangle and roll, I simply shape the loaf in the bowl it was in and put it in the prepared (parchment paper and rice flour) pans.
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