Sourdough Big Sandwich Loaf

Sourdough Big Sandwich Loaf

“This is the best bread for a sourdough grilled cheese sandwich!” - Larry B.

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This bread is so soft and delicious. The first time we made this, after shaping we let it sit on the counter for the afternoon. Then I baked it that evening. But the second time we made it, I let it sit overnight before baking because I wanted to go to bed. It was even lighter and fluffier the second time.

Prep Time: 20 minutes

Bulk Ferment Time: 8-10 hours (varies on temperature and humidity of your house)

Cook Time: 35 minutes

Servings: makes 1 loaf pan

Ingredients

For the Loaf:

• 125 g Active Starter

• 325 g Water

• 12 g Olive Oil

• 13 g Honey, (or agave nectar or maple syrup)

• 500 g Flour, (sub 50g whole wheat)

• 12 g Sea Salt

Preparation Steps

1. Mix all ingredients together by hand or with your stand mixer with dough hook attachment. If using a mixer, do not go aove speed 2 and mix until just combined.

2. Perform 4 Sets of stretch and folds each 30 minutes apart.

3. Measure your dough temperature and counter Proof until % rise attained according to the Sourdough Journey.

4. Shape and place in a greased loaf pan. Second proof on the counter all day or overnight.

5. Preheat oven to 375º F.

6. Spritz loaf with water and bake for 35 minutes. (Because you are baking at such a low temperature, there is not need to add additional steam).

7. Rub butter on the top while warm. Slice and enjoy!

NOTE
This recipe is so simple and has such a soft crust.

*Original Recipe from Esmeralda | Sourdough Newbie on TikTok.

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