Sourdough Sandwich Bread

1. Stage

Mix the dough: In a large mixing bowl, combine the starter and water and stir until the starter has dissolved. Add the honey, bread flour, salt, and butter into the bowl. Using a rubber spatula or a wooden spoon mix the ingredients together until all of the flour is hydrated. Using your hand, continue mixing the ingredients together until everything is well incorporated and you have a homogenous dough, 2-3 minutes. (The dough may be sticky at this point. Don’t panic!) Cover the bowl with plastic wrap and set it aside in a warm place for 45 minutes.

2. Stage

Knead and strengthen the dough: Set plastic wrap and a lightly oiled bowl aside to be ready for your finished dough.  Turn your dough out into a lightly floured work surface, it should feel less tacky and easier to work with. Begin kneading the dough gently, using a lighter hand will help develop the gluten in your dough and will gradually feel less sticky.  Continue kneading your dough for 10 minutes, applying more force as your dough progressively becomes more cohesive and easier to work with. Once your dough looks and feels smooth, place it in the lightly oiled bowl and cover with plastic wrap.

3. Stage

Let the dough rise: Allow your dough to rise undisturbed until it has doubled in size, about 4 to 6 hours.

4. Stage

Chill the dough in the refrigerator overnight: Working inside your bowl, gently knock the air out of your dough, then round it into a tight ball. Cover the bowl with plastic wrap again and refrigerate overnight. This will allow your dough to develop more flavors while slowing down fermentation so that your loaf does not overproof.

5. Stage

Shape the loaf: Line an 8x5-inch loaf pan with parchment paper. Grease any exposed surfaces.  After your overnight proof, turn your dough out onto a lightly floured work surface.  To shape your loaf, use hour hands or a rolling pin to press or roll the dough into a 20x12-inch rectangle.  Fold the top and bottom of your dough towards the center, like you are folding a piece of paper into a letter.  Turn your dough 90 degrees. Grab the top of your dough and lightly roll it into a log, making sure you create tension as you go. Place your shaped dough seam-side down into your lined loaf pan.

6. Stage

Let the loaf rise : Cover the pan with a lightly oiled piece of plastic wrap. Allow your dough to rise undisturbed at room temperature until it has filled your pan and has risen at least a 1/2 inch above your baking pan.

7. Stage

Preheat your oven: Once the loaf is ready to be baked, preheat your oven to 375°F and position the rack in the center.

8. Stage

Score the dough: Using a sharp paring knife or a lame, make a large vertical slash about 1/4 inch deep down the center of your dough.

9. Stage

Bake the loaf: Brush your loaf with an egg wash, melted butter or olive oil and bake for 40 to 45 minutes or until light golden brown or 200°F in the center when probed with an instant-read thermometer.

10. Stage

Cool the loaf: Carefully remove the loaf from the pan and place it on top of a wire rack. Allow your loaf to cool for 30 minutes before slicing. This will allow the crumb to set and will make the loaf easier to slice.

11. Stage

Store: This bread keeps well for up to 1 week after baking. I like to wrap my bread in plastic wrap as it's really dry where I live. This bread freezes well. Slice before freezing and double wrap in foil. To defrost, set the loaf out for a few minutes at room temp to help the slices separate and then toast individual slices.