Soft Sourdough Sandwich Bread

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 Prep Time: 20 hours ~ Cook Time: 40 minutes ~ additional time: 30 minutes
Total Time: 21 hours, 10 minutes

You need about 4 hours of prep before refrigeration. Keep this in mind with timing your start. If you go to bed around 10pm, you should start the bread no later than 6pm 

Ingredients
300 grams starter-freshly fed and active
650 grams warm water
50 grams honey
40 grams avocado oil (or olive oil)
1000 grams White bread flour (high protein)
20 grams Salt

Method:

MIXING:

  1. Begin with a very active recently fed starter. It should pass the float test.
  2. Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.
  3. Pour in the water to weight of 650 g. Press tare.
  4. Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.
  5. Add the oil. Press tare
  6. Add the honey. Press tare.
  7. Whisk together the starter, oil, honey and water until they are mixed.
  8. Add the 1000 grams of flour.
  9. Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

AUTOLYSE:

  1. Autolyse 1 hour.
  2. Sprinkle salt across dough.
  3. spritz with water bottle and work in the salt with wet hands.
  4. Rest 30 mins

STRETCH AND FOLDS:

  1. Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. 

LONG COLD RISE:

  1. Refrigerate overnight or up to 24 hours.

BENCH REST DOUGH:

  1. Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)
  2. Divide the dough into two 1000 grams dough balls by weight.
  3. Bench rest 30 to 45 minutes until dough is elastic.

SHAPE AND FINAL RISE:

  1. Choose one dough ball. Set the other aside to be next.
  2. Flatten the ball on a floured board with your rolling pin to degass. This may take several passes. (You will notice my bread does still have a few small holes. It needed more degassing)
  3. Shape the degassed dough into a rectangle and spritz with water.
  4. Bring the long edges into the center and form a closed seam.
  5. Fold the two front corners to the middle seam as shown below.
  6. Roll the dough tightly. tucking it as you roll to avoid air pockets.
  7. Pinch the ends of the loaf and flatten the seam.
  8. Place the dough loaf into your OILED loaf pan.
  9. REPEAT for second loaf. 
  10. Let sit on counter 2 to 4 hours until the dough reaches to the top of the bread pans. For best oven spring chill two hours in the fridge covered.

BAKING PREP AND INSTRUCTIONS:

  1. Preheat oven and water bath (any pan half full of water. Set it on the shelf UNDER THE BREAD) to 400° F.
  2. Remove the loaves from the fridge and score them deeply. (I do three slashes diagonally across the top).
  3. Set the loaf pans in the middle of oven.
  4. Bake the loaves 15-20 minutes, or until there is a nice golden brown crust.
  5. Reduce the oven temp to 375 degrees F.
  6. Bake an additional 25 to 30 minutes.
  7. Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?
  8. Remove from oven and cool on racks to room temperature before cutting the bread.

Source: Soft Sourdough Sandwich Bread Recipe | Homemade Food Junkie

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