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Soft Sourdough Sandwich Bread
Boulangerie

Soft Sourdough Sandwich Bread

16 hPour 2Nutri-Score C€
par @wheatculture1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

2 personnes
  • sourdough starter (active, bubbly)Autres300 g
  • water (room temperature)Boissons650 ml
  • honeyÉpicerie45 g
  • olive oilÉpicerie40 ml
  • saltÉpices20 g
  • bread flourCéréales1 kg
  • nonstick cooking spray (for the loaf pans and foil)Épicerie10 g

par portion

Nutrition

2 108kcal

Glucides
400 g
Protéines
65 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier
  • Moule à cake ×2
  • Balance de cuisine
  • Coupe-pâte
  • Four

pas à pas

Préparation

  1. Dissolve the starter

    • Add the sourdough starter to the water in a large bowl.
    • Mix well until the starter has fully dissolved into the water.
    Étape 1

  2. Mix the dough

    • Add the honey, olive oil and salt.
    • Add the bread flour and mix until there are no dry areas and everything is fully incorporated.
    Étape 2

  3. Rest the dough

    • Cover the bowl and let the dough sit.
    Étape 3

  4. First set of folds

    • Uncover the dough and do a set of stretch and folds to pull it away from the bowl.
    • Follow with a set of coil folds, doing extra folds in this first set to build strength.
    Étape 4

  5. Second set of folds

    • Cover and come back after 30 minutes.
    • Do a set of stretch and folds or coil folds, whichever you prefer.
    Étape 5

  6. Third set of folds

    • Cover and come back after 30 minutes.
    • Repeat the same folding process.
    Étape 6

  7. Fourth set of folds

    • Cover and come back after 30 minutes.
    • Uncover and do the fourth and final set of folds.
    Étape 7

  8. Cold fermentation

    • Cover the bowl and place it in the fridge overnight.
    Étape 8

  9. Bring to room temperature

    • Take the dough out of the fridge and let it sit at room temperature.
    Étape 9

  10. Divide the dough

    • Lightly flour the work surface and dump out the dough.
    • Cut the dough into two equal pieces for two sandwich loaves.
    Étape 10

  11. Shape the loaves

    • Stretch each piece into a rectangle, pressing down to remove large bubbles.
    • Fold each side towards the center without overlapping, then pull the bottom and roll tightly into a loaf shape, folding the bottom edges in.
    • Repeat with the second piece of dough.
    Étape 11

  12. Fill the loaf pans

    • Spray the loaf pans with nonstick spray or line them with parchment paper.
    • Place each loaf in a pan with the top staying on top, without flipping it.
    Étape 12

  13. Proof

    • Cover the loaves with a towel and let them rise.
    Étape 13

  14. Score and cover

    • Uncover the loaves and score a few marks on top to help with expansion.
    • Spray the tin foil with cooking spray and cover the pans, leaving some room between the dough and the foil.
    Étape 14

  15. Bake covered

    • Bake at 400 °F (200 °C) with the foil on.
    Étape 15

  16. Bake uncovered

    • Remove the foil and continue baking until golden brown on top.
    Étape 16

  17. Cool

    • Let the loaves cool before slicing.
    Étape 17
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