Sourdough Sandwich Loaf | this recipe is the perfect mixture of sourdough and French bread. The flavors are undeniable and unmatched; better than anything you can buy in the store.
300gr sourdough starter
650gr warm water
40gr olive oil
45gr honey
1000gr AP flour (15gr of whole wheat)
20gr sea salt
3 hours total of stretch and fold; every 30 mins.
It’s not essential but I like to chill the dough for 8 hours (cold retard) slow controlled fermentation: builds deeper flavor, improves texture and crumb, makes dough ball easier to hand/holds shape, helps with timing and finally better crust development.
8-12 hours in the fridge will warrant a mild and balanced sourdough flavor
450F preheated oven and Dutch oven – 30 mins with lid on. Reduce temp to: 400F for 15-20 mins with lid off.
** let bread rest for at least ONE HOUR before slicing into it; this is important to avoid gummy bread and all the hard work you put into your bread loaf.
#bread #baking #sourdough
1 Comment
labor of love ❤