Same-Day Sourdough Sandwich Bread

Ingredients

• 325 g water (Room temperature)
• 150 g active sourdough starter (At peak activity; assumed 100% hydration)
• 20 g honey
• 20 g oil (Plus additional oil for greasing the second loaf pan)
• 500 g bread flour
• 10 g salt
• oil for greasing (Enough to lightly oil a second loaf pan)

Steps

1. 1

   Add the room-temperature water and active sourdough starter to a large mixing bowl. Stir until the starter is mostly dispersed through the water.

2. 2

   Add the honey and oil to the water-and-starter mixture, then stir until combined.

3. 3

   Add the bread flour and salt. Mix with a whisk or sturdy utensil until no dry flour remains, then continue mixing with your hand for about 5 minutes, until the dough becomes less sticky and begins to develop strength.

4. 4

   Cover the bowl and let the dough rest at room temperature for 1 hour.

5. 5

   Perform the first set of stretch-and-folds with a wet hand to prevent sticking. Work around the bowl, stretching and folding the dough four times; repeat around the bowl for a total of 16 folds.

6. 6

   Cover the dough and let it rest for 30 minutes at room temperature.

7. 7

   Perform the second set of folds, using coil folds if desired. Turn the bowl as you work and complete about 16 folds, lifting the dough gently so it folds beneath itself without tearing.

8. 8

   Cover the bowl and let the dough rest for another 30 minutes.

9. 9

   Perform the third set of folds, again using coil folds and completing about 16 folds around the bowl.

10. 10

    Cover the dough and let it rest for 30 minutes.

11. 11

    Perform the fourth and final set of folds, using coil folds and completing about 16 folds. The dough should feel smoother and less sticky than it did initially.

12. 12

    Cover the bowl and let the dough bulk-rise at room temperature for about 5 hours, or until it has visibly doubled in volume.

13. 13

    Lightly flour the work surface and turn the risen dough out onto it. Handle the dough gently because it may still be sticky.

14. 14

    Gently flatten the dough and shape it into a rectangle, taking care not to press out all of the gas.

15. 15

    Fold the two long sides of the rectangle inward toward the center to create a narrower piece of dough.

16. 16

    Roll the dough up into a loaf, then tuck the ends underneath and shape it into a neat sandwich loaf.

17. 17

    Transfer the shaped loaf to a loaf pan lined with parchment paper. Cover the pan and let the dough rise at room temperature for a couple of hours, until it reaches the rim of the pan.

18. 18

    Toward the end of the final rise, preheat the oven to 400°F (205°C). Lightly oil the outside or rim of a second loaf pan. Score the risen loaf, then place the oiled second pan upside down over the first pan as a cover.

19. 19

    Bake the loaf covered at 400°F (205°C) for 30 minutes.

20. 20

    Remove the covering loaf pan, reduce the oven temperature to 375°F (190°C), and continue baking uncovered for 15 minutes, until the loaf is baked through and lightly browned.

21. 21

    Remove the bread from the pan and cool it on a rack for at least 1 hour before slicing. This allows the soft, fluffy crumb to finish setting.

Notes

The dough may be sticky and somewhat difficult to handle because it contains a relatively high proportion of starter. Wet your hand during mixing and folding, and flour the work surface lightly during shaping. Judge fermentation by the dough's volume and appearance rather than the clock; bulk fermentation is complete when the dough has doubled, and final proofing is complete when it reaches the rim of the loaf pan.

Nutrition per serving

• bread
• sandwich bread
• sourdough
• same-day
• baked
• vegetarian
• make-ahead
• breakfast