Sourdough Sandwich Loaf
Sourdough Sandwich Loaf
by Caitlin Loncarich of Pinon Kitchen Co
Ingredients (yields 2 875g loaves)
756g Roaring Fork Mill bread flour
86g Roaring Fork Mill rye flour
600g water
63 g butter
63g honey
18g salt
126g Levain
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.
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