I’ve finally gotten it down to a science! 🧪🍞

After combining a few different recipes/techniques and finally having an understanding of how to read my dough. I prefer to bake with loaf pans because dutch ovens can be such a hassle.

Here’s my Sandwich Loaf recipe:
– 125g active starter
– 300g filtered water
– 500g of bread flour
– 12g sweetener of choice (I’ve used honey, agave nectar and maple syrup)
– 12g of olive oil
– 12g of salt

1. Combine water, starter, sweetener, and oil into a bowl and whisk until frothy.

2. Add flour and mix it up until dough is combined. I’ve left the dough shaggy in a pinch, but achieve my best results when I take the time to fully combine until smooth.

3. Let dough sit covered on the counter for 1 hour.

4. Add salt and a splash of water and thoroughly mix into the dough. Adding salt later can feel like it’s not combining super easily, but in my experience it usually works itself out in the stretch and folds.

5. Complete 3-4 rounds of stretch and folds in 30 min intervals.

6. Bulk ferment on the counter based on the temperature of the dough, and calculate the time from when the dough was first mixed.

7. After BF, shape into a loaf. I cold ferment my dough directly in the pans I’m going to bake them in for 2-3 days to achieve maximum sourness.

8. Bake at 375 degrees for 45 minutes covered (I use a silicon loaf pan on top and it works like a charm) and 25 min uncovered (I spray a lil oil on top to get a nice golden brown!) I’ve scored this dough in the past, but ultimately love the domed sandwich loaf look not scoring it provides, and don’t see much of a difference in rise. I keep baking uncovered until dough reaches an internal temp of 205 degrees.

9. Let it sit for 2 hours before slicing!

Let me know what you think! I think these loaves are my best ones yet. Pillowy soft with a nice crust and a perfectly sour taste.