Ingredients
Method
- Activate your starter by feeding it so you have a total volume of at least 2 cups. When your starter is active, bubbly, and doubled in size after the feed, it’s time to start making the dough. (see sample schedule above)
- In a large bowl or if using a mixer, combine 2 cups of active bubbly starter with the water, honey, oil, egg and salt. Mix gently to combine.
- Add the flour one cup at a time, while mixing. When the dough pulls away from the sides of the bowl, is tacky but doesn’t stick to your fingers then it has enough flour.
- Knead the dough for 5-15 minutes or until the dough is smooth and elastic. This can be done either by hand on the countertop, or can be done using a bosch mixer or a kitchenaid pro mixer. Note that the dough may need a tad more flour if the dough hydrates while kneading. Go for "tacky" dough that's neither overly sticky, or dry.
- Cover dough with either plastic or a clean dish towel and let rise until doubled in size. (*you can skip this first rise if needed, but for optimal fermentation and flavor, it’s favorable to keep it*) Note: the dough will rise best between 72 to 75 degrees Fahrenheit.
- When the dough has doubled in size, dump it out onto a lightly floured surface and divide in three equal portions. Form into a tight oval and place each in a greased loaf pan. {loaf pan size: 1.5 quarts, 8x4 inches or 9x5 inches}
- Cover dough and let rise until doubled a second time. This may take anywhere from 3-12 hours. Be patient and do not bake it unless it has risen! If it doesn’t rise then your starter may need some power feeds to strengthen it.
- Once it has doubled, bake at 375° F for 30-35 minutes or until internal temperature reaches 180 degrees. If the tops of your loaves are browning too much, you can lay a flat sheet of aluminum foil on top of the loaves, but add two minutes to the baking time if you cover with foil.
- Remove loaves from the oven, remove loaves from pans and let cool completely, (about one hour) on a cooling rack before slicing.
- Store in plastic twist tie bags at room temp. Freeze loaves that won’t get eaten in 4-5 days.
- This bread makes the best sandwiches, and the best toast!
Notes
Single loaf sourdough sandwich bread:
1 cup water (227 grams)2/3 cup starter (129 grams)
1/4 cup honey (71 grams)
2 Tablespoons coconut oil (26 grams)
1 teaspoon salt (7 grams)
3 Cups + 2 Tablespoons flour (421 grams) Note #1: I do not recommend mixing this small amount of dough in the Bosch mixer because it isn’t enough volume to mix it thoroughly. I recommend kneading by hand on a clean countertop surface. Note #2:
There is no egg in this single loaf version because I didn’t feel it was worth dividing an egg into 3rds. Note #3:
You may be able to take a minute or two off the bake time of 30 minutes, since the 30 minutes is recommended for 3 loafs, not just one. Note #4:
While these measurements in volume and weight are a helpful guideline, the *most* important guideline is how your dough feels. The amount of flour may be slightly under or slightly over, based on several factors, such as: the consistency of your sourdough starter, the humidity and air pressure, the type of flour you are using, and how long the dough is kneaded for. If you take dough that is a perfect consistency and knead it for a while, it will hydrate a bit, requiring another sprinkle of flour to make it more manageable. Also, over fermented dough will feel very wet and will need a sprinkle of flour to be able to form it and work with it. ALWAYS refer to the touch test to know how much flour is needed. Dough should be tacky. It should not be overly sticky.