Sourdough sandwich bread #sourdough #bread #food #baking #sourdoughbread #cooking #homemade #shorts

It’s Sourdough Sunday! I typically bake a sourdough loaf (or two) on the weekend to get me through the week. If I make two loaves, I’ll eat one throughout the week and freeze the second to eat some other time. This is one of my favorite sourdough sandwich bread recipes from @bakerbettie. She has a few options and lots of details for this recipe on her blog, but here is what I do: Ingredients (for 2 loaves): -650 grams warm water -300 grams sourdough starter -1000 grams bread flour (you can use all purpose instead) -50 grams olive oil -40 grams honey -20 grams salt Directions: 1) Combine all ingredients in a large bowl, mixing first with a spoon or silicone spatula, and then once it starts to come together, switching to your hands until everything is incorporated. 2) Cover and let rest for 30 minutes. 3) Stretch and fold the dough a total of 4 rounds over the next 2 hours, waiting about 30 minutes in between each round. Cover and let rest until doubled. It should be full of air bubbles. 4) Oil your loaf pans and turn your dough out onto the counter. Split it in half, and shape each half into a tight sandwich loaf before putting it into the loaf pans, seam side down. Cover and let rise until dough begins to crown over the top of the pan. 5) About 30 minutes before you are ready to bake, place a roasting pan with water on the bottom rack of your oven. Place a baking stone on the rack above, and preheat the oven to 400°F. 6) Right before baking, spray the tops of the loaves with water. Place them on top of the baking stone and bake for 15 minutes. After 15 minutes, carefully remove the pan of water from the oven, and bake the loaves for another 15-20 minutes until they are golden brown and reach 200°F in the center.