Sourdough: Soft Sandwich Loaf
This recipe is courtesy of “Beauty that moves”.
Makes one loaf.
1/2 - 3/4 cup sourdough starter (if starter is runny, add less, thick, add more)
2 tbsp maple syrup (this contributes to the softness of finished loaf)
1 1/2 tsp salt
2 tbsp olive oil or melted butter
1 cup water
3 – 3 1/2 cups One Organic Farm Organic All Purpose Flour
1. Mix starter, maple syrup, salt, olive oil and water together in a stand mixer with dough hook (my preference) or by hand. Add flour until dough does not stick to side of mixer bowl (or hands if hand mixing/kneading). Knead dough for about 30 seconds on a floured surface, place in a large oiled bowl, then cover with a damp towel.
2. Allow to rise until at least doubled in size:
Winter - first rise 12-18 hours/second rise 2-3 hours
Summer - first rise 6-8 hours/second rise 1-2 hours
3. After the first rise, it's time to shape your loaf. Dump dough onto floured surface. Gently press into a 6x8” rectangle, fold into thirds (like a letter) with long sides in, turn so it is seam side down on the floured board and let sit about 10 minutes. This step is called bench rest and makes your loaf taller.
4. Prep loaf pan. I do this by lightly oiling the pan and adding a piece of parchment that fits just in the bottom and over the long sides (see photo). After the bench rest, turn dough seam side up, press into rectangle again, but this time roll it up, and tuck sides under to make a tidy loaf, then place dough into the loaf pan.
5. Set aside for a second rise (see seasonal times above). Preheat oven to 350ºF. Using your sharpest knife or razor, slash the loaf by slicing a 1" deep line down the length of the bread. This allows for a better rise in the oven.
6. Bake for 25-35 minutes, or until golden brown and hollow sounding when the loaf is thumped. Remove bread from oven and put on a cooling rack. Brush with melted butter. After a couple of minutes, remove bread from pan, discarding parchment, and let cool until room temp or slightly warm. It’s tempting to cut into the loaf fresh from the oven, but it is still cooking as it cools. Give it some time. Enjoy!
Dinner Roll Variation: If you'd like to skip the loaf and make small rolls instead, follow the direction through Step 3, then divide dough into 9-12 round balls. Arranging on a parchment lined baking sheet as you go. Continue with second rise, and bake at 350ºF for about 20-25 minutes. Brush with melted butter once they come out of the oven. Cool slightly before serving.
This is not our original recipe - you can find the blog post here for the original recipe post https://beautythatmoves.typepad.com/beauty_that_moves/2018/06/i-worked-in-an-italian-restaurant-for-six-years-in-the-early-2000s-in-that-time-a-grand-total-of-one-person-came-in-with-sp.html