Hayley Feland
July 10, 2024
Sourdough is my newest favorite thing. It's so wonderful. I love that I can make organic, low-ingredient, properly-prepared bread for my family and we all (even with gluten sensitivities) do SO well with long fermented sourdough goods. I'm on a mission to try and create as many long-fermented sourdough products that I can. I often tolerate these products even better than starchy, gluten-free baked goods.
I also want to assure you, don't be intimidated. Sourdough can sound super intimidating, but it's really not. The number of times that I've skipped or forgotten a step and it still worked out is countless. Also, if you are gluten-sensitive, make sure you long-ferment this recipe so it's sitting at least 24 hours from when you first mixed the dough together.
Here's my sample baking schedule:
10:00pm - feed starter
8:00am - mix dough
8:30-10:30am - Stretch and folds
10:30am-6pm - bulk rise
6:00pm - shape
8/9pm - fridge overnight
8:00am - bake
I have often let loaves sit in the fridge for days (up to 72 hours so far) before baking! I just let them sit on the counter until the oven is preheated.
Note: the measurements for sourdough products will be exclusively in grams. I would recommend grabbing a food scale off Amazon. It will make all the difference in all sorts of baking.
Simple Sourdough Sandwich Bread
16 Servings
24 Hour Prep Time
40 Minute Cook Time
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Ingredients
450 grams Filtered Water
320 grams Active, Bubbly Starter
700 grams Flour (I use organic, all-purpose from Costco)
20 grams Salt
Instructions
Mix flour, water, starter and salt. Let the dough rest for 20-30min. Then complete 2-4 rounds of stretch and folds, resting 15-20min between.
(Stretch and folds: with a damp hand, pull up on the dough on one side of the bowl. Fold it onto itself. Spin the bowl and do it four times, once on each "side.")
Let the dough rise in a covered bowl until it’s doubled in size. With our AC on it takes 6-12 hours. If it’s warm in your house it may take closer to 4-6 hours.
Once it’s doubled, remove from the bowl and split into two loaves.
Shape: pull the dough out until it makes a rectangle shape. I do this by pulling on the corners and stretching. Pull the longer sides in and fold halfway. Use your finger tips to dimple the dough together. Do the same on both long sides. Then, take the dough and roll it the long way, pulling it towards yourself as you roll. Place, seam side down, in a greased loaf pan (I use olive oil). Cover and let it rise until it comes out of the loaf pan — you want it to rise above the edge just slightly! Then, place in the fridge to finish fermenting to get to 24hrs from when you first mixed it together.
When ready to bake, preheat oven to 425. Score loaf deeply. Let loaf sit on counter until the oven is preheated.
Bake for 35-40min.
