Sourdough Sandwich Bread Recipe

Ingredients: 
325g warm water
125g active starter
12g oil
12g honey
12g salt
500g bread flour

Instructions: 
1. Mix the Wet Ingredients:

• In a large bowl, combine 325g warm water, 125g active sourdough starter, 12g oil, 12g honey, and 12g salt. Stir until the mixture is smooth and well combined.

2. Incorporate the Flour:

• Add 500g bread flour to the bowl. Mix until a shaggy dough forms. The dough will be sticky at this stage—this is normal. Cover the bowl with a tea towel and let it rest at room temperature for 30 minutes.

3. First Stretch & Fold:

• After 30 minutes, perform the first set of stretch and folds to develop gluten and structure. Wet your hands to reduce sticking. Gently grab one side of the dough, lift it up until you feel resistance, and fold it over the center. 

• Rotate the bowl slightly and repeat the process on all sides of the dough, completing 6–8 folds in total. Cover and let the dough rest for another 30 minutes.

4. Continue Stretch & Fold Process:

• Repeat the stretch-and-fold process every 30 minutes for a total of 4 rounds. As the gluten develops, the dough will become tighter and less sticky. By the final round, you may only need 4 folds.

5. Bulk Fermentation:

• After the final stretch and fold, cover the bowl and let the dough rest at room temperature for 3–4 hours, or until it has nearly doubled in size.

6. Shape the Dough:

• Turn the dough out onto a lightly floured surface. Gently stretch it into a rectangular shape, being careful not to overwork or deflate it. To reduce large bubbles, lightly flatten the dough with your hands or a rolling pin, if needed.

• Perform an envelope fold by folding one short side of the dough halfway into the center, then folding the opposite short side over it. Rotate the dough 90° and roll it tightly into a log. Place the dough seam-side down into a buttered 9x5-inch bread pan.

7. Proof the Dough:

• Cover the pan loosely with plastic wrap or a tea towel and let the dough proof for about 2 hours, or until it rises slightly above the edge of the pan and fills the corners completely.

8. Bake the Bread:

• Preheat your oven to 375°F (190°C). Bake the bread for approximately 35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped.

9. Cool and Finish:

• Remove the bread from the oven and carefully transfer it from the pan to a cooling rack. For a soft, shiny crust, brush the top of the loaf with butter while it’s still warm. Allow the bread to cool for at least 1 hour before slicing.