For the Starter (if you don’t have one already, you’ll need to prepare it in advance):
50g active sourdough starter (fed and bubbly)
50g water
50g all-purpose flour
For the Bread:
500g bread flour (or all-purpose flour)
300g warm water (room temperature)
100g active sourdough starter (fed)
10g salt
25g olive oil (or melted butter for richness)
Instructions:
Prepare the Sourdough Starter (if needed):
Mix 50g of your active starter with 50g water and 50g flour in a bowl. Let it sit for 4-6 hours until bubbly and active.
Mix the Dough:
In a large bowl, mix 500g bread flour with 300g warm water. Stir until just combined and let it rest for 20 minutes (this is called autolyse). This helps the flour hydrate and develop gluten.
After the autolyse, add 100g of your active sourdough starter, 10g salt, and 25g olive oil. Mix everything together until a dough forms. You can use your hands or a spoon for this.
Knead the Dough:
Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic. You can also do this in a stand mixer with a dough hook on low speed.
First Rise (Bulk Fermentation):
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 4-6 hours at room temperature. During this time, you can perform a few stretches and folds (about 3 times) to help the dough develop strength.
The dough should roughly double in size.
Shape the Dough:
After the first rise, gently deflate the dough and turn it out onto a lightly floured surface. Shape it into a tight loaf by folding in the sides and rolling it up.
Place the shaped dough into a greased 9×5-inch loaf pan, seam side down.
Second Rise (Proofing):
Cover the loaf pan with a damp cloth or plastic wrap and let it rise for another 2-3 hours until it has risen just above the edge of the pan.
Preheat the Oven:
While the dough is proofing, preheat your oven to 375°F (190°C). You can also place a pan of water in the bottom of the oven to create steam, which helps the bread rise nicely during baking.
Bake:
Once the dough has proofed, place the loaf in the preheated oven and bake for about 35-40 minutes or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Optional: For a more golden crust, you can brush the top with a bit of milk or butter before baking.
Cool:
Remove the bread from the oven and let it cool on a wire rack before slicing.
Pro Tips:
For More Tang: If you like a more tangy flavor, extend the fermentation time in the fridge (overnight or up to 24 hours). This gives the bread a stronger sourdough taste.
Flour Variations: You can experiment with different flour types (whole wheat, rye, etc.) for a different flavor profile.
Texture: Adding a little olive oil or butter to the dough helps keep the crumb soft and makes it ideal for sandwich bread.
