Same-Day Sourdough Sandwich Loaf

Equipment

Large mixing bowl

Bread Whisk

Spatula or Bowl Scraper

2x 2lb Loaf Tin

Loaf Tin liner / Greaseproof paper cut to fit your loaf tin

Proofing Cover / Cling film  

Bread Lame / Sharp Knife

Cooling rack

Method

Mixing the dough: 

1. Add your active starter and water into a bowl and whisk until frothy, using a bread whisk. 

2. Add the flour and mix with the bread whisk until a shaggy dough forms. 

3. Work the dough using a stretch and fold method until the dough becomes smooth. This should take around 5 mins of working the dough in the bowl; it will still be messy, so keeping it in the bowl contains the mess. 

4. LEAVE covered for 30 - 60 mins until the dough has doubled in size.

Stretch and fold the dough: 

5. Add the Salt at the first stretch and fold (4-6 stretch and folds) 

6. Leave for 30 mins and repeat the stretch and folds again

7. Leave for 30 mins and then start coil and folds (4-6)

8. Leave for 30 mins and then do the last round of coil and folds. 

9. Leave to bulk ferment for 5-6 hours (dependent on Room Temp) to bulk ferment until the dough is bubbly/jiggly and at least doubled in size.

Shape and cold proof: 

10. Scrape dough onto a clean counter top (do not flour your counter).

11. Stretch the dough into a sheet, fold it lengthways into thirds, and roll up the dough into a log shape and tuck in the ends. 

12. Add a dusting of Rice Flour into a Loaf tin liner and dust the seam-side of your dough with rice flour to help control the moisture on the bottom of your loaf. Place the dough in the liner in your loaf tin and cover with cling film or a proofing cover for 30-60mins until the dough has puffed up to cover the bottom of the tin. (You could also cold-proof your dough in the fridge overnight, instead of this step, if you want to bake the following day.)

13. Dust the top of your dough with Rice Flour and cut a deep score down the middle of your loaf over the entire length. 

14. Preheat your oven to 220℃/210℃ Fan. 

15. Cover the top with another lightly greased loaf tin (I use a spray oil as it’s quicker) to create a mini dutch oven for your loaf and place in your preheated oven for 35 minutes. 

16. Take the top tin off your loaf and bake for a further 15 minutes (or until you have your preferred colour on top). You may need to rotate your tin to get the best colour coverage, especially if your oven has hot spots. 

17. Once you have the perfect colour on your loaf, remove from the tin immediately and peel off the tin liner and leave to cool on the cooling rack for at least 1 hour before slicing.