Soft Sourdough Sandwich Bread

Ingredients

• 11.19 cup water(325g)
• 20.67 cup active sourdough starter(150g)
• 31 tablespoon honey or maple syrup(20g)
• 41.5 tablespoon olive oil(20g)
• 53 cup bread flour(500g)
• 61 teaspoon salt(10g)

Instructions

1. 1In a large bowl, combine water and active sourdough starter. Mix until the mixture looks milky.
2. 2Add honey or maple syrup and olive oil; mix well.
3. 3Add bread flour and salt. Mix until a shaggy dough forms. Scrape down the sides of the bowl.
4. 4Cover the bowl and let the dough rest for 1 hour.
5. 5Perform a set of stretch and folds. Let rest for 30 minutes.
6. 6Perform the first set of coil folds. Let rest for 30 minutes.
7. 7Perform the second set of coil folds. Let rest for 30 minutes.
8. 8Perform the third set of coil folds.
9. 9Allow the dough to bulk ferment until it is jiggly, bubbly, and pulls away easily from the bowl.
10. 10Turn the dough out onto a surface and laminate into a large rectangle.
11. 11Fold the long sides inward to meet in the center (do not overlap). Roll tightly from one end, gently popping any large bubbles.
12. 12Place the dough seam-side down into a greased 9 x 5 inch loaf pan.
13. 13Let the dough rise at room temperature until it is just above the rim of the pan (a few hours).
14. 14Optionally, refrigerate overnight to cold proof, or bake immediately.
15. 15If cold proofed, remove from the fridge, pop any large surface bubbles, and score the top for expansion.
16. 16Place a second loaf pan on top as a lid.
17. 17Bake at 400°F (204°C) for 30 minutes.
18. 18Remove the lid, reduce the oven temperature to 375°F (190°C), and bake for an additional 15 minutes, until the internal temperature reaches 200–205°F (93–96°C).
19. 19Remove from the oven and let cool before slicing.