SOURDOUGH SANDWICH LOAF Prep time: 12 hours. Cook Time 50 Minutes Servings 2 loaves THIS WORKS BEST IF YOU WEIGH YOUR INGREDIENTS INSTEAD OF MEASURING
INGREDIENTS 1000 G (8 CUPS) ALL PURPOSE FLOUR 120 G (8 TBS) UNSALTED BUTTER – SOFTENED AND CUBED 24 G (2 TBS) SUGAR 18 G (3 TSP) FINE SEA SALT 300 G STARTER + 500 ML WATER (100-110 degree)
DIRECTIONS In a stand mixer fitted with a paddle attachment, add flour, butter, sugar and salt. Mix on low speed until combined, the mix should look like fine crumbs. Add the starter and 100-110 degree water. Mix until the flour is fully combined with water. The dough will feel slightly sticky and elastic at this point. Remove paddle attachment, cover with plastic wrap and let it rest for 30 minutes.
After the dough has rested, attach a dough hook and run on low (#3 on a Kitchenaid mixer) for 6-8 minutes. The dough will feel soft and not stick to your hands. If you don’t have a mixer, lightly flour your work surface and hand kneed for 10-12 minutes.
FIRST RISE- Cover the bowl with plastic wrap and let it rise overnight at room temp of 70 degrees until it has doubled in size (probably about 10 hours) If you have a "Proofing" setting on your oven this can be done in about 4 hours on regular proof.
SECOND RISE-After the dough has doubled, lightly flour your work surface and gently flatten the dough out on it, pressing to remove air bubbles. Cut the dough into two even portions for two loaves. Flour your hands and gently cup the dough and pull it towards you to tighten the shape into a loaf. Place each loaf of dough in an oiled 8.5 x 4 inch loaf pan, seam side down.
Cover the loaves with oiled plastic wrap and allow to rise about 1 inch above the pan. This can take about 1.5 – 2 hours in a warm kitchen or 30-45 minutes in the oven on the proof setting.
BAKE When the loaves have reached their rise, preheat the empty oven to 500 degrees. Cut a slit down the top of each loaf with a razor or a sharp knife. Reduce temp to 375 degrees and immediately place the loaves on the center rack and bake for 45-50 minutes.
Cool in the pan for at least 10 minutes before transferring to a rack (covered with a towel) to cool completely. Allow the bread to completely cool (2-4 hours) I know, its hard to wait, but it’s worth it.
NOTES: If your kitchen is cool and you don’t have a proof setting, placing your bread in the oven with just the oven light on will usually work for the overnight rise.
Don't forget to feed your starter to replenish is for the next baking day!