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Same-Day Sourdough Sandwich Bread
Pieczywo

Same-Day Sourdough Sandwich Bread

6 godz. 40 minPorcje: 12Nutri-Score C€
od @therealsourdoughmom2 importyugotowano 0 razy
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Składniki

12 osób
  • active sourdough starter (active and bubbly, at its peak)Inne125 g
  • warm filtered water (warm)Napoje325 ml
  • extra virgin olive oilSpiżarnia12 ml
  • honey (can be replaced with sugar)Spiżarnia12 g
  • unbleached all-purpose or bread flourProdukty zbożowe500 g
  • saltPrzyprawy12 g
  • butter (softened, for greasing the pan and rubbing the baked loaf)Nabiał10 g

na porcję

Wartości odżywcze

163kcal

Węglowodany
32 g
Białko
5 g
Tłuszcz
2 g
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Przybory

  • Miska
  • Waga kuchenna
  • Trzepaczka
  • Skrobka do ciasta
  • Keksówka
  • Wałek do ciasta
  • Piekarnik

krok po kroku

Przygotowanie

  1. Mix the starter and water

    • Weigh the active starter into a bowl.
    • Add the warm filtered water and mix with a bread whisk or fork until most of the starter is dissolved; a few floating chunks are fine.
    Krok 1

  2. Add the remaining ingredients

    • Add the olive oil, honey, flour and salt, zeroing the scale between each addition.
    • Mix with your hand until a shaggy dough forms.
    Krok 2

  3. Knead the dough

    • Knead in the bowl for about 3 minutes until the flour absorbs the water and the dough comes together with an even consistency.
    • Scrape the dough off your hands and down the sides of the bowl toward the center.
    Krok 3

  4. Rest the dough

    • Cover the bowl with a kitchen towel.
    • Let the dough rest at room temperature.
    Krok 4

  5. First set of stretch and folds

    • Pull one side of the dough up until it resists, then fold it over into the middle.
    • Turn the bowl and repeat four times around the bowl.
    • Cover the bowl again.
    Krok 5

  6. Second set of stretch and folds

    • Repeat the stretch and fold around the bowl four times.
    • Cover the bowl with the towel.
    Krok 6

  7. Third set of stretch and folds

    • Repeat the stretch and fold around the bowl four times; the dough will feel stronger each set.
    • Cover the bowl with the towel.
    Krok 7

  8. Fourth set of stretch and folds

    • Do a final set of stretch and folds around the bowl four times.
    • Cover the bowl with the towel.
    Krok 8

  9. Bulk fermentation

    • Let the dough rise at room temperature until it has grown about 75% (almost doubled); this can take longer in a cold kitchen.
    • Cover and keep an eye on the rise.
    Krok 9

  10. Shape the loaf

    • Lightly flour the counter and turn out the dough; press out and pop any air bubbles, using a floured rolling pin if needed.
    • Fold both sides into the middle, then roll the dough up tightly from one end and place it seam side down.
    • Tuck and seal the ends, then use a bench scraper (or your hands) to tighten the loaf and create surface tension.
    Krok 10

  11. Proof in the pan

    • Grease a 9x5 loaf pan with butter or cooking spray and place the loaf in seam side down.
    • Cover and proof at room temperature until almost doubled, filling the pan and rising just above the rim.
    Krok 11

  12. Bake

    • Preheat the oven to 375 °F (190 °C).
    • Bake the loaf for about 35 minutes until golden brown, watching it near the end.
    Krok 12

  13. Finish and cool

    • Rub the hot loaf with butter.
    • Let it cool in the pan for about 30 minutes before turning out and slicing.
    Krok 13
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