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Shared By Emily Brossard

Sourdough Sandwich Bread

Ingredients

  • 100 g sourdough starter
  • 365 g filtered water
  • 20 g olive oil
  • 30 g honey
  • 10 g salt
  • 500 g flour (half bread flour/half einkorn, all bread flour, 100 einkorn/400 bread flour or a whole wheat combo)
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Directions

  1. Mix ingredients into shaggy dough before bedtime & let rest for 30 minutes. Then do a few stretch & folds. Leave it in a ball & cover with a towel to bulk ferment on the counter overnight.
  2. In the morning let it rest a few minutes on the counter & then roll into a log shape. Put it in a parchment lined loaf pan & cover it with a towel to rise another 1-2 hours (until it’s risen above the sides of the pan).
  3. Bake at 375 for 38-40 minutes & cool on a cooling rack for about an hour before slicing.

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