Sourdough Sandwich Bread Loaf

Ingredients

4⅓ cups all-purpose flour, spooned and leveled (510 grams)
4 tablespoons salted butter, softened (56 grams)
1 tablespoon sugar (14 grams)
2 teaspoons salt (10 grams)
1¼ cups warm water (280 grams)
1½ teaspoons honey (12 grams)
¼-⅓ cup sourdough starter, active and bubbly (50 grams, fed at 100% hydration)

Instructions

Dissolve the honey into the warm water then stir in the starter until combined.
In a separate bowl, mix together the flour, butter, sugar, and salt. Add in the liquids and stir until all the flour is hydrated. Cover the bowl and let rest at room temp for 30 mins.
After resting, knead the dough for about 6 mins using the dough hook attachment in a stand mixer or by hand. The dough should be smooth and tacky. Place in a covered bowl and let rise overnight, until almost doubled in size (about 8-12 hours).
Once risen, gently turn onto a lightly floured surface and let rest for about 8 mins.
Prepare a buttered 9” by 5” loaf pan.
Gently pull the dough into a rectangular shape, roll the rectangle into a log then tuck both ends of the log underneath. Clean the surface of excess flour. Make the top surface of the log as smooth as possible by pulling excess dough toward the underside of the log using hands and bench scraper. Once shaped, the log can be placed in the 9”x5” loaf pan.
Cover and let rise until puffy (about 3 hours).
Preheat the oven to 500°F. When bread goes in, lower the oven temperature to 375°F and bake for about 35-40 mins or until the top of the bread is browned. Let the loaf rest in the pan for about 15 mins before removing and let the loaf cool completely before slicing.

Notes:

*We highly recommend using the mass to measure ingredients as this is most accurate when baking*

*100% hydration means that an established starter is fed 1 gram of water for every 1 gram of flour*

*Sourdough starter is active and ready to use when a small amount floats in water*

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