If you’re new to the sourdough game or just want a detour from traditional artisan bread, this no knead sandwich loaf is a must! No food scale required, this pillowy bread will appease kiddos and colleagues alike.
Ingredients:
1 cup warm filtered water, ½ cup active starter, ¼ cup olive oil, 2 tbsp honey, 1 ½ tsp salt, 3 ¼ cups bread flour.
Instructions:
Before bed, mix warm water and an active, bubbly starter in a large bowl. Then, add oil (or butter) and honey, mixing everything together. Add two cups of flour and the salt. Use a spoon or spatula to bring the dough together. As it comes together, gently mix with your hands. Add the rest of the flour. Continue using your hands to build the dough ball, ensuring no remaining flour at the bottom of the bowl. Remove the dough from the bowl onto a lightly floured surface. If the dough is too sticky, add another small handful of flour and incorporate. Lightly drizzle the bowl with olive oil before maneuvering the dough ball back into the bowl. Cover with a damp kitchen towel and leave on counter for bulk fermentation (about 10 hours).
The next morning, grease a loaf tin of your choice. Then, check to ensure the dough is risen and puffy. With one hand, gently push down the dough in the center, deflating it. Remove the dough from the bowl, placing onto a floured surface. Work with the dough to flatten it out on all sides. On one end, begin rolling it tightly, sealing in the ends (aiming for a burrito-ish, rectangular shape). Place in loaf tin and cover with damp towel, allowing to rise over the next 2.5 – 3 hours.
Preheat oven to 375°F. Bake for 40-43 minutes, until achieving a golden brown. Remove from oven and immediately remove from loaf tin, transitioning the loaf to a cooling rack. Gently coat the top with butter or ghee. Allow to cool for one full hour before slicing and enjoying.
A few notes: When mixing your active sourdough starter with warm water, make certain the filtered water isn’t too hot as yeast dies around 140°F. While any loaf tin will work, I recommend the Lodge Loaf Pan. Feel free to sub whatever flour you have on hand – whole wheat or AP. For this loaf, I chose an organic bread flour from Niedlov’s. In the past, I’ve used whole wheat flour from Red Clay Farm. I source my olive oil from Gaining Ground, but melted butter from Fall Creek Farms works perfect too!
Storage Tips: I typically store this bread in a paper bag, ensuring it is wrapped tightly, and then double bagging to lock in moisture. Around day 3 post-bake, I individually slice what is remaining. Then, I wrap the individual slices in aluminium foil and cover with a paper bag before freezing. Once frozen, you can easily revive this bread by popping into the toaster whenever you need.
I hope you enjoy this bread as much as my family does. Send me a message and let me know what you think!
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Cheers to community & carbs,
Alysse
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