Soft Sourdough Sandwich Bread www.tiktok.com 77 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Add 300g of active sourdough starter and 650g of warm water to a large mixing bowl. Mix until most of the starter is dissolved. 2. Add 50g of honey, 40g of avocado oil, and 20g of salt to the bowl. 3. Add 1000g of bread flour to the bowl and mix until no dry patches remain. 4. Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour. 5. Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds. 6. After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours). 7. The next morning, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until it reaches room temperature. 8. Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper. 9. Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces. 10. Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking. 11. Shape the dough into a rectangle, tucking the long sides into the center, then rolling it up tightly with the seam on the bottom. Repeat with the second piece of dough. 12. Place each piece of dough into a greased loaf pan, seam-side down. Cover the pans with a damp towel and let them rest at room temperature for about 1 hour. 13. After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water. 14. Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes. 15. Remove the foil, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F (93°C). 16. Remove the loaves from the oven and use a butter knife to detach them from the sides of the pans. Flip them out onto a wire cooling rack to cool completely before slicing. 1. Add 300g of active sourdough starter and 650g of warm water to a large mixing bowl. Mix until most of the starter is dissolved. 2. Add 50g of honey, 40g of avocado oil, and 20g of salt to the bowl. 3. Add 1000g of bread flour to the bowl and mix until no dry patches remain. 4. Cover the bowl with a damp towel and let the dough rest at room temperature for 1 hour. 5. Perform four rounds of stretch and folds, spacing each round 30 minutes apart. Wet your hands with water before each set of stretch and folds. 6. After the final stretch and fold, cover the dough with plastic wrap and refrigerate overnight (8-24 hours). 7. The next morning, remove the dough from the refrigerator and let it rest at room temperature for about 2 hours, or until it reaches room temperature. 8. Prepare two 9x5 inch loaf pans by greasing them with avocado oil or lining them with parchment paper. 9. Turn the dough out of the bowl onto the counter. Using a wet bench scraper or a knife, divide the dough into two equal pieces. 10. Using a rolling pin, flatten one piece of dough into a rectangle shape. Wet the rolling pin with water to prevent sticking. 11. Shape the dough into a rectangle, tucking the long sides into the center, then rolling it up tightly with the seam on the bottom. Repeat with the second piece of dough. 12. Place each piece of dough into a greased loaf pan, seam-side down. Cover the pans with a damp towel and let them rest at room temperature for about 1 hour. 13. After resting, score three diagonal slashes across the top of each loaf using a bread lame. Generously spray the tops of the loaves with water. 14. Cover the pans with tin foil (lightly oiled to prevent sticking) and bake at 400°F (205°C) for 35 minutes. 15. Remove the foil, reduce the oven temperature to 375°F (190°C), and continue baking for an additional 15 minutes, or until the loaves are golden brown and reach an internal temperature of 200°F (93°C). 16. Remove the loaves from the oven and use a butter knife to detach them from the sides of the pans. Flip them out onto a wire cooling rack to cool completely before slicing. Add Direction Ingredients 300 g active sourdough starter 650 g warm water 50 g honey 40 g avocado oil 20 g salt 1000 g bread flour - + - + - + - + - + - + Add ingredient Equipment large mixing bowl spatula measuring cup rolling pin knife or bench scraper two 9x5 inch loaf pans bread lame digital thermometer wire cooling rack Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
