After taking a 4 year break from sd baking, I made a sandwich loaf! Impressed by the oven spring.

I found this recipe on TikTok and then online, but only have the TikTok link: https://www.tiktok.com/t/ZT2CUJxeS/

Yield: one loaf

150g levain
325g water
500g AP flour
10g salt
25g honey
20g oil (I used olive oil)

Fermentolyse for one hour. Then add salt, work it in. Rest for 30 min, then do the first set of stretch and folds. Repeat three more times for a total of 4 sets of S+F. Let bulk on counter until you see indicators of readiness.

Shaping: After bulk fermentation, flip dough out and flatten it. (Don’t be afraid to do this step! I saw a person on tiktok make this recipe and they used a rolling pin to really flatten the dough over a large surface area.) Then, fold the dough into 3 envelope-style. Roll it up tightly and place it in an oiled and/or parchment lined loaf pan. Let proof on counter for a few hours until it noticeably grows OR do overnight cold retard. Score and bake at 400F for 35 minutes; cover with aluminum foil for the first 20 minutes or so (keep monitoring for color). Let it cool completely before slicing.