The Best Soft Sourdough Sandwich Bread

Here is a fool proof recipe of the ultimate sourdough sandwich bread that is soft and fluffy and absolutely delicious!

Makes 2 loaves

600g water
200g active sourdough starter
80g honey or maple syrup
40g avocado oil or any unflavored oil
1050g bread flour
24g salt

(Feed your starter 1:2:2 in the morning of day 1. Allow to come to peak until the evening).
Pour water into a large bowl, add the active sourdough starter at peak, whisk until dissolved and milky. Add honey honey and oil, whisk to combine, add flour and salt. Mix, knead the dough with your hands until combined, all dry flour is incorporated. Cover and let rest for 1 hour.

Wet your hands, perform your 1st set of stretch and folds. Cover, let rest 30 min. Perform your 2nd set of stretch and folds. Cover let sit on counter, in room temp until bulks up by 50%. Depending on room temperature, this could take 3-6 hours.

Place the bowl of dough in the refrigerator overnight (8-12 hours). If you want to bake same day, you can skip the refrigerator part and shape your dough, let it double in size in a loaf pan and bake same day.

If refrigerating (what I prefer), take the dough out of the fridge morning of day 2, dump it out from the bowl onto a floured surface. Split your dough in half. Stretch each piece out into a long, narrow rectangle, pressing out all the air bubbles, use a floured rolling pin to get all air bubbles out. Roll each piece tightly into a log.
Place in a bread loaf pan that has been lined with parchment paper and greased. Cover and let double in size.

Preheat oven to 375F. Score the tops of the loaves and bake for 40 min or until the inside temperature of the loaves read 198F if using probe thermometer. Remove from oven, let rest 5 min and take them out of the pans. Place on cooling racks, brush with butter and let cool completely before slicing.

Slice your loaves. I usually freeze 2 slices per sandwich bag.

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