Description
Transform a simple loaf into a delightful sourdough sandwich bread with a perfect balance of crust and softness, ideal for any meal.
Ingredients
- 65 grams active sourdough starter (active + bubbly)
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive) (1 tablespoon, plus more for coating the pan)
- 400 grams bread flour
- 100 grams all-purpose flour
Instructions
- Mix the active sourdough starter with lukewarm water in a large bowl.
- Gradually add the bread flour and all-purpose flour, mixing until no dry bits remain.
- Add salt, sugar, and oil. Mix until fully incorporated and a sticky dough forms.
- Knead the dough for about 10 minutes on a floured surface until smooth and elastic.
- Place the dough into a lightly oiled bowl, cover it, and let it rise until doubled in size, about 2-3 hours.
- Once the dough has risen, gently punch it down to release excess gas, then shape it into a loaf.
- Place the shaped dough into a greased loaf pan, cover, and allow it to rise again for about 1-2 hours.
- Preheat your oven to 425°F (220°C).
- Bake for 30-35 minutes or until golden brown and the bread sounds hollow when tapped.
- Remove from the oven, let it cool in the pan for 10 minutes, and then transfer it to a wire rack to cool completely.
Notes
Using a kitchen scale for precise ingredient measurements is recommended. Experiment with hydration levels for varied texture.
