My niece’s husband has been furloughed with the stay-at-home orders. As she has three kids and the grocery stores are running out of bread, I decided this week’s bread making would be sandwich bread for them.
This recipe was started the night before by making the sponge. The next morning, after I finished adding more flour and some salt and olive oil, it had a long rise in the bowl. Then, I divided it and placed in loaf pans for another rise.
I made the little loaf for my sister to have for taking the bread to her daughter.
We ate half of the other loaf with the Boston Butt that my brother-in-law, Wayne, smoked this morning. The bread is so tender and soft and it has a nice, mild tang. Yummy!
Sourdough Sandwich Bread
1 1/2 cups sourdough starter (see recipe notes for link)
1 cup lukewarm water
1 cup bread flour
4-6 cups all purpose flour
1 tablespoon olive oil
2 teaspoon salt
Place the sourdough starter in a large bowl or the bowl of a stand mixer. Add to it the bread flour, 1 cup of all-purpose flour, and water. Mix well and set it aside, covered, in a warm place for overnight (about 8-12 hours).
Add 2 cups of all-purpose flour, olive oil and salt and mix. Begin to knead. Add more flour as you knead until the dough becomes quite firm but still feels a little sticky to your fingers. Knead for 4-5 minutes or until the dough feels smooth and springy to your fingers and it barely sticks to the sides of the bowl.
Shape into a ball and place in an oiled bowl, turning the ball of dough around once to coat the top with oil. Cover tightly and place in a warm spot (like an oven with the light turned on) for at least two hours or until the dough has doubled.
Punch down the dough and divide into two. Prep two standard loaf pans by spraying lightly with oil. Place each loaf into the prepared loaf pans. Cover with a kitchen towel and let them stand in a warm place for at least two more hours or until the dough rises above the top of the loaf pans.
About half an hour before baking, preheat the oven to 425 degrees. Make a shallow slice on the top of the dough lengthwise. Place the loaves in the oven and bake 40 minutes.
Remove the loaves from the oven, turn them out on a rack, and let them cool thoroughly before slicing, at least an hour.