Soft Sourdough Sandwich Bread by Littlespoonfarm

Ingredients

• 275g water
• 50g active sourdough starter (bubbly and fed)
• 60g olive oil (about 4 tbsp)
• 10g salt
• 15g honey or maple syrup (1 tbsp)
• 500g all-purpose flour (about 11–12% protein)

Instructions

1. Feed your sourdough starter the night before so it is active and bubbly by mix time.
2. Add 275g water to the bowl of a stand mixer, then add 50g active starter and stir to partially dissolve.
3. Add 60g olive oil, 10g salt, and 15g honey (or maple syrup) and stir to combine.
4. Add 500g all-purpose flour and mix with a stiff spatula or by hand until no dry bits remain; the dough will look rough and dry. Cover and rest for 1 hour.
5. Attach the dough hook and mix on speed 2–4 for 7–8 minutes until the dough is smooth and slightly tacky. Scrape down the bowl sides.
6. Transfer a small piece of dough (~50g) into a small glass jar; mark the top with a rubber band. Cover the main dough and the jar and let both ferment at room temperature (~72°F) until the dough doubles — about 8–10 hours (or overnight).
7. Once the jar dough has doubled (risen to the rubber-band mark), lightly flour your work surface and turn the dough out. Press into a roughly 11×15-inch rectangle.
8. Fold each long side to the center, then roll the dough toward you, cupping and tightening the surface as you go. Pinch the ends to seal.
9. Grease a Pullman pan (or 9×5-inch loaf pan) and line with a parchment sling. Place the shaped loaf seam-side down. Slide on the Pullman lid (or loosely cover).
10. Let rise at room temperature for 2–3 hours until the dough reaches the rim of the Pullman pan (or rises about 1 inch above the rim of a standard loaf pan).
11. Preheat oven to 450°F. Place the loaf in the oven, then immediately reduce temperature to 375°F and bake for 45 minutes until deep golden brown.
12. Lift the loaf out using the parchment sling and cool on a wire rack for at least 1–2 hours before slicing to avoid a gummy crumb.