Description
A delicious and fluffy sourdough bread that’s perfect for sandwiches, with a golden crust and tender crumb.
Ingredients
Scale
- 235g water (room temperature)
- 85g active sourdough starter (fed and bubbly)
- 20g olive oil (for moisture and a tender crumb)
- 20g honey (adds sweetness and helps with browning)
- 400g bread flour (provides the right structure)
- 9g salt (enhances flavor)
- 1 egg (for the egg wash to give a shiny, golden crust)
- Butter (to brush on top after baking for extra flavor and softness)
Instructions
- In a large mixing bowl, combine the water, sourdough starter, olive oil, honey, bread flour, and salt. Stir until a shaggy dough forms.
- Cover the bowl and let the dough rest for 45 minutes to allow the flour to hydrate and start gluten development.
- Perform the first round of stretch and folds: Grab one edge of the dough, stretch it upward, and fold it over the center. Rotate the bowl and repeat three more times. Cover the bowl and let the dough rest for 45 minutes. Repeat this process two more times.
- Let the dough rise at room temperature until it doubles in size, which can take several hours depending on kitchen temperature.
- Gently turn the dough out onto a lightly floured surface and let it rest, uncovered, for 25 minutes.
- Shape the dough into a loaf and place it into a greased 8×4 inch loaf pan.
- Allow the dough to rise until it’s about an inch above the rim of the pan, or refrigerate overnight for a slow proof.
- Preheat your oven to 375°F (190°C). Brush the top of the loaf with a beaten egg for a glossy crust.
- Bake the loaf in the preheated oven for 35 to 40 minutes or until golden brown and it sounds hollow when tapped.
- As soon as the loaf is out of the oven, brush the top with butter to keep the crust soft and add flavor.
Notes
- For best results, ensure your sourdough starter is active and bubbly.
- Adjust the proofing time based on the temperature and humidity of your kitchen.
- This bread can be made ahead of time and stored in the refrigerator for a slow proof overnight.
- Prep Time: 45 minutes (plus proofing time)
- Cook Time: 35-40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg