Sourdough Sandwich Loaf
Sourdough Sandwich Loaf
by Caitlin Loncarich of Pinon Kitchen Co
Ingredients (yields 2 875g loaves)
Roaring Fork Mill bread flour - 756g
Roaring Fork Mill rye flour - 86g
Water 600g
Butter 63 g
Honey 63g
Salt 18g
Levain 126g
Steps:
Levain: Feed 12 hours before final dough mix.
Autolyse (mix) water and flours and let rest 30-60 minutes.
Add butter, honey and salt and levain until fully incorporated 5-8 minutes. Check dough with window pane test and if needed mix longer.
First fermentation: Over 3 hours time preform 3 stretch and folds.
Divide into 2 875g loaves.
Shape dough and place in a buttered 9x4 sandwich tin.
Final proof: Rise dough at room temp for 2-3 hours before placing in fridge for overnight fermentation.
Bake with steam at 425° for 20 mins. Release steam and bake for an additional 20 minutes.
SHOP THIS RECIPE
