Description
A delightful and soft sourdough sandwich bread recipe that ensures every bite is a treat.
Ingredients
Scale
- 150g active sourdough starter
- 325g warm filtered water
- 20g avocado oil
- 25g honey
- 500g unbleached bread flour
- 10g salt
Instructions
- Combine Ingredients: In a large mixing bowl, add the sourdough starter, warm water, avocado oil, and honey. Stir until well mixed.
- Add Flour and Salt: Sprinkle flour and salt over the liquid. Mix until a shaggy dough forms, cover, and let rest for one hour.
- Stretch & Fold: Every 30 minutes for two hours, wet hands and perform stretch and fold technique on all four sides of the dough.
- Bulk Fermentation: Cover the dough and let it ferment for 4 to 8 hours until it doubles in size.
- Shape the Dough: Turn dough onto a floured surface, shape into a loaf, and place seam-side down in a greased loaf pan.
- Second Rise: Cover and let rise for about two hours until puffed up.
- Bake: Preheat oven to 400°F, score the dough, mist the top, cover, and bake for 30 minutes. Remove cover, reduce to 375°F, and bake for an additional 15 minutes.
- Check Doneness: Insert a thermometer; the internal temperature should be 205°F.
- Cool: Remove bread from pan and place on a wire rack to cool completely before slicing.
Notes
- Ensure your sourdough starter is active and bubbly for best results.
- Use a digital thermometer to check for doneness.
- Let the bread cool completely before slicing to avoid a gummy texture.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 1g
- Sodium: 180mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg