Sourdough Sandwich Bread

Ingredients

• 100 grams (about ½ cup) active starter
• 10 grams (about 2.5 teaspoons) kosher salt
• 400 grams water (room temperature)
• 512 grams (4 cups) bread flour
• A few tablespoons extra-virgin olive oil
• Room temperature butter, for greasing

Directions

1. Mix the dough: Place the starter, salt, and water in a large bowl. Stir with a spatula to combine. Add the flour and mix again until the flour is completely incorporated. Transfer the dough to a straight-sided vessel if possible to better monitor the rise.
2. Perform one (or more) “stretches and folds”: 30 minutes after mixing, reach into the bowl and pull the dough up and into the center. Turn the bowl a quarter turn and repeat 8–10 times. Repeat this folding step every 30 minutes for the first 2 hours if time allows.
3. Let it rise: Drizzle with a splash of olive oil, rub to coat, cover the bowl, and let rise at room temperature (70°F/21°C) for 4–18 hours. When the dough has increased by about 50% in volume, it’s ready. Avoid using an oven with the light on, as it may be too warm.
4. Prepare the pan: When the dough has nearly doubled, grease a 9×5-inch loaf pan (or 10×5-inch) with butter or nonstick spray.
5. Let it proof: Drizzle the dough with olive oil, then gently release it from the bowl. Shape into a rectangle, then roll up seam-side down and transfer to the prepared pan. Cover and let proof 5–6 hours, or until dough reaches the rim of the pan. (You can refrigerate overnight if needed.)
6. Bake it: Preheat oven to 425°F. Bake for 20 minutes, then reduce heat to 375°F and bake another 20–25 minutes, until golden and internal temperature reaches 206–210°F. Cool at least 30 minutes before slicing.