Sourdough Sandwich Loaf

I am VERY new to sourdough but I wanted a load that I could make sandwiches from so I started googling. I found this one from Farmhouse on Boone and added some time suggestions for you so you don’t end up like me and staying up late to bake your bread haha.

Ingredients 

1/4 cup butter, softened or coconut oil

1 tablespoons honey or sugar

1/2 tablespoon salt

1/2 cup starter, active and bubbly (227 g)

1 1/4  cups water, 295 g

4 cups all purpose flour, 560g

Instructions 

In the evening:

• To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter's hydration - I started with the mixing attachment.

• I switched to the knead attachment here - Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Overnight: 

• Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.

In the morning:

• Shape by rolling the dough flat into a rectangle and rolling it up.

• Add to parchment lined or buttered loaf pans.

• Second rise for 2-4 hours at room temperature, or until doubled.

Ready to cook for lunch sandwiches:

• Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.

• Allow to cool completely before slicing.