Ingredients
140 g sourdough starter (active)
280 g purified water
25 g honey
12 g salt
2 tbsp melter butter
420 g bread flour
1 oil spray for the loaf pan
1 tsp butter for brushing after baking
1. To a bowl, add 140g active sourdough starter and 280g water. Mix then add in 25g honey, 12g salt and 2tbsp melter butter.
2. Mix well then add 420g bread flour. Mix until all the flour is incorporated then cover to rest for 30 minutes.
3. After 30 minutes, form into a ball. Cover for 45 minutes then stretch and fold your dough.Pull the side up and fold over, rotate you bowl and continue 2 more times and cover.
4. After 45 minutes coil fold your dough. Pull the middle up and allow the bottom to fold under itself, rotate the bowl and repeat 2 more times.
5. After 45 minutes, repeat the same coil fold technique one more time.
6. Cover for the bulk rise untouched, until doubled in size.
7. Lightly flour your surface area then flip your bowl over releasing the dough.
8. Now it's time to stretch you dough. This process is important because it releases the large bubbles which will result in a more dense but still soft and fluffy bread. Gently pull the sides and corner outwards until you have a large rectangular surface.
9. Fold the right and left side in then, starting from the bottom, fold the corners inwards and roll up into a burrito shape.
10. Place into a lightly greased loaf pan seam side down and cover until doubled in size
11. To a preheated oven set to 450F, add your bread, reduce the heat to 400F and bake for 45 minutes
12. Once out of the oven, brush the top with butter then allow to fully cool on a rack overnight.
13. Slice to your desired thickness then wrap.
14. Stores on the counter up to 5 days
Ingredients
140 g sourdough starter (active)
280 g purified water
25 g honey
12 g salt
2 tbsp melter butter
420 g bread flour
1 oil spray for the loaf pan
1 tsp butter for brushing after baking
1. To a bowl, add 140g active sourdough starter and 280g water. Mix then add in 25g honey, 12g salt and 2tbsp melter butter.
2. Mix well then add 420g bread flour. Mix until all the flour is incorporated then cover to rest for 30 minutes.
3. After 30 minutes, form into a ball. Cover for 45 minutes then stretch and fold your dough.Pull the side up and fold over, rotate you bowl and continue 2 more times and cover.
4. After 45 minutes coil fold your dough. Pull the middle up and allow the bottom to fold under itself, rotate the bowl and repeat 2 more times.
5. After 45 minutes, repeat the same coil fold technique one more time.
6. Cover for the bulk rise untouched, until doubled in size.
7. Lightly flour your surface area then flip your bowl over releasing the dough.
8. Now it's time to stretch you dough. This process is important because it releases the large bubbles which will result in a more dense but still soft and fluffy bread. Gently pull the sides and corner outwards until you have a large rectangular surface.
9. Fold the right and left side in then, starting from the bottom, fold the corners inwards and roll up into a burrito shape.
10. Place into a lightly greased loaf pan seam side down and cover until doubled in size
11. To a preheated oven set to 450F, add your bread, reduce the heat to 400F and bake for 45 minutes
12. Once out of the oven, brush the top with butter then allow to fully cool on a rack overnight.
13. Slice to your desired thickness then wrap.
14. Stores on the counter up to 5 days