Soft Sourdough Sandwich Bread www.tiktok.com 5 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 300 grams of sourdough starter to 650 grams of water and mix until dissolved. 2. Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt to the mixture. 3. Add 1000 grams of bread flour and mix until fully incorporated. 4. Let the dough sit for one hour and perform coil folds as you would for a regular sourdough loaf. 5. After one hour, uncover the dough and perform a set of stretch and folds every 30 minutes for a total of four sets. 6. After the final folds, cover the dough and refrigerate overnight. 7. The next morning, remove the dough from the refrigerator and let it sit at room temperature for two hours. 8. Uncover the dough and cut it in half to form two loaves. 9. Shape each loaf into a rectangle, pressing down to release any bubbles. Fold the sides towards the center and roll it into a loaf shape. 10. Lightly spray your loaf pans with cooking spray and place the loaves inside, top side up. 11. Cover the loaves with a towel and let rise for one hour. 12. Uncover the loaves and score the tops. Cover with tin foil and bake at 400 degrees for 30 minutes. 13. Remove the tin foil and continue baking for another 20-25 minutes until golden brown. 1. Add 300 grams of sourdough starter to 650 grams of water and mix until dissolved. 2. Add 45 grams of honey, 40 grams of olive oil, and 20 grams of salt to the mixture. 3. Add 1000 grams of bread flour and mix until fully incorporated. 4. Let the dough sit for one hour and perform coil folds as you would for a regular sourdough loaf. 5. After one hour, uncover the dough and perform a set of stretch and folds every 30 minutes for a total of four sets. 6. After the final folds, cover the dough and refrigerate overnight. 7. The next morning, remove the dough from the refrigerator and let it sit at room temperature for two hours. 8. Uncover the dough and cut it in half to form two loaves. 9. Shape each loaf into a rectangle, pressing down to release any bubbles. Fold the sides towards the center and roll it into a loaf shape. 10. Lightly spray your loaf pans with cooking spray and place the loaves inside, top side up. 11. Cover the loaves with a towel and let rise for one hour. 12. Uncover the loaves and score the tops. Cover with tin foil and bake at 400 degrees for 30 minutes. 13. Remove the tin foil and continue baking for another 20-25 minutes until golden brown. Add Direction Ingredients 300 grams sourdough starter 650 grams water 45 grams honey 40 grams olive oil 20 grams salt 1000 grams bread flour - + - + - + - + - + - + Add ingredient Equipment bowl whisk plastic wrap loaf pan knife Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
