A no-nonsense sandwich loaf which is soft, airy, and great for everyday baking. Recipe by MOB Contributor Thomas Colson.
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Serves
4
Sourdough Starter
Strong White Bread Flour
Water
Fine Salt
Olive Oil
Serves
4
Sourdough Starter
Strong White Bread Flour
Water
Fine Salt
Olive Oil
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Step 1.
The night before you make your dough, take your starter out the fridge and feed it.
Step 2.
The next day, mix together the water and flour in a medium mixing bowl and combine until all the flour is absorbed. You should have a loose, shaggy dough. Leave for one hour.
Step 3.
Add the salt and starter to your dough and mix with wet hands until it's combined.
Step 4.
Transfer the dough to an oiled medium mixing bowl. Cover with a tea towel and let the dough rise in a warm place until it has doubled in size. This usually takes around 12 hours, but can take as little as four.
Step 5.
Now transfer your dough to an oiled 26 x 14cm loaf tin taking care not to knock too much of the air out of the dough, and leave to rise for one hour.
Step 6.
Preheat the oven to 200°C / 392°F. Bake for 15 minutes.
Step 7.
Turn the oven down to 180°C / 356°F. Bake for a further 30 minutes.
Step 8.
Remove your bread from the oven, transfer it to a wire rack, and leave it to cool for one hour. Enjoy!
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