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Honey Wheat Sourdough Sandwich Bread

**This recipe assumes that the reader is familiar with the basics of sourdough, what "active sourdough starter" and "stretch and folds", etc. are.**

Ingredients

  • 150g active sourdough starter
  • 225g water (80-85 degrees)
  • 40g honey
  • 40g olive oil 
  • 212g all-purpose flour
  • 212g whole grain bread flour
  • 10g salt

Instructions

  1. Combine active sourdough starter, water, honey and olive oil and stir until smooth

  2. Add in the flour and mix until all of the flour is incorporated

  3. Cover the bowl and let rest for 30 minutes

  4. Sprinkle the salt over the top of the dough and dimple it into the dough with your fingers

  5. Knead the dough for 7-8 minutes to help devlope the gluten and mix in the salt

  6. Cover and let rest for 15 minutes. Stretch and fold #1

  7. Cover and let rest for 15 minutes. Stretch and fold #2

  8. Cover and let rest for 30 minutes. Stretch and fold #3

  9. Place tight ball of dough into a clear container with straight sides and allow to rise until it has increased in size by 50% to 75%

  10. Turn dough out onto the counter and perform a preshape by pulling the dough towards you using a bench scraper until you have a tight ball of dough (see video for a visual) and allow to sit on the counter for a few minutes or until the dough is no longer tacky

  11. Flip the ball of dough and shape into a long loaf shape (see video for details)

  12. Place the dough in a greased or parchement paper lined 9x5in bread pan, cover and place in the refrigerator overnight or up to 3 days (very cold fridge)

  13. When ready to bake, take the pan out of the fridge and let rise on the counter until the dome of the dough rises about 1/2-3/4in above the lip of the pan. This can take 2-5 hours depending on the ambient temperature

  14. About 1 hour before the dough has risen sufficiently, preheat your oven to 450 degrees

  15. Once the dough has finished rising score the loaf as desired, top the pan with another bread pan face down to trap steam, place in the oven and reduce the temp to 425

  16. After 15 minutes remove the top bread pan and bake for 10 more minutes

  17. Optional: To more fully brown the sides and bottom of the bread, remove the bread from the pan by lifting out the parchment paper and bake for another 15 mintues or until the internal temp reaches 195-205 degrees

  18. Remove from oven and optionally, brush the crust with a bit of olive oil for a nice shine

  19. Allow to cool completely before slicing and enjoy!