Sourdough Sandwich Loaf

Recipe's preparation

Step 1 - Activate Starter:

Combine starter ingredients and stir vigorously.

Allow approximately 8 to 12 hours for starter to ferment.

Starter is ready to use when active, bubbly and doubled in size.

The ambient temperature will determine fermentation time.

Place 30g of starter in the fridge for next time you're baking bread.

Step 2 - Mix Starter with Loaf Ingredients:

Add 100g starter to TM bowl with filtered water, honey and oil.

Mix for 10 seconds on speed 3.

Add bakers flour and salt to TM bowl then mix together on speed 3 for 20 seconds.

"Dough mode" Knead for 4 minutes.

Place dough into a glass or plastic bowl, cover and refrigerate until ready to proceed with step 3.

If ready to proceed, allow dough to rest at room temperature for 30 minutes.

Step 3 - Optional - Stretch and Fold Dough (S & F):

This dough produces a beautiful loaf, without doing any stretch and folds, but if you have the time, do two sets of S & F's 30 minutes apart.

Step 4 - Shape Dough:

Transfer dough to work surface, gently stretch out flat to oblong shape and roll into a taut log the same size/length as the tin.

Gently place dough into the bread tin with seam on the bottom.

I recommend using a water spray bottle to mist the top of the loaf with filtered water and place a shower cap or plastic bag over the tin.

Step 5 - Final Proof of Dough:

Allow dough to proof for 4 to 8 hours, depending on room temperature or until it reaches the top of the tin.

Proofing can also be done in the fridge but will take significantly longer.

Whilst proofing will be much slower in the fridge, it's a great option for time management and to create a more complex sour taste to the loaf.

Learn to use the 'poke test' to determine when fully proofed but generally when the dough is within 1 to 2 cm from the top of tin, it'll be ready to bake.

Be careful not to over proof the dough or it'll collapse and the bread will be dense and flat.

Step 6 - Bake:

Preheat oven to maximum temperature for approximately 20 to 30 minutes.

Place bread tin into the oven with approximately 2 cups of boiled water in a tray below bread.

Quickly close the oven door and bake with steam for 20 minutes.

After 20 minutes, reduce the oven temperature to 220ºC and bake for a further 20 to 30 minutes or until crust is brown.

After 40 to 50 minutes, bread should be baked through and the crust brown.

Optional: for an extra crusty loaf, remove bread from tin and return it to the oven and bake for a further 5 to 10 minutes.

The internal temperature of the loaf should be at least 96ºC when fully baked and the loaf will sound hollow when tapped on the base.

Don't allow bread to cool in the tin or the loaf will sink in at the sides.

Ensure bread is completely cold before slicing and storing.