SOURDOUGH SANDWICH BREAD

INGREDIENTS

1/3 Cup Starter – Fed, Active, and Bubbly

1 Cup Water

4 Tablespoons Avocado Oil

1 Tablespoon Honey

4 Cups All Purpose Flour

2 Teaspoons Himalayan Pink Salt

ASSEMBLY

1. Feed your starter in the morning.
2. Prep the dough later that afternoon or evening, when your starter is active. 
3. Add the starter, water, oil, and honey to a stand mixer bowl.  Mix together until fully incorporated. 
4. Add the flour and salt, and mix together until fully incorporated. 
5. Cover the bowl with a wet towel and let it sit for 30 minutes. 
6. With a dough hook, knead the dough on LOW for 10 minutes. 
7. After kneading the dough, it should be in the form of a ball. 
8. Cover the bowl with plastic wrap and let it sit over night on the counter. 
9. The next morning the dough should have doubled in size. 
10. Heavily grease a bread dish with avocado oil.  I use a glass bread pan. 
11. I heavily oil my bread dish to help prevent it from sticking, so it’s much easier to remove.
12. Remove the dough from the bowl and fold it over on all sides about 8 times total. 
13. Form the dough in the shape of a large hoagie roll and place in the bread dish.   
14. Keep the dough uncovered and let it rise in the bread dish for 3 hours. 
15. I typically keep the dough in the oven, with both the oven and light turned OFF while it rises. 
16. Remove your bread from the oven and place on the counter. Preheat the oven to 450F. 
17. Place 1 cup of water in a separate baking dish and add it to the very bottom oven rack. 
18. The steam from the water helps keep the moisture inside the bread while allowing the outside to be crispy.   
19. When your oven is preheated to 450F, place the dough in the oven on the middle rack and turn the oven down to 375F. 
20. Bake the bread for 40 – 45 minutes.  Rotating once or twice to prevent the sides from browning more than the other. 
21. Remove the bread and allow to cool in the baking dish for 15 minutes. 
22. Carefully remove the bread from the pan.  This might take a little patience, but it’s worth it!
23. I typically take a skinny metal spatula and gently scrape all of the sides, and sometimes the bottom if necessary to help the bread release easier.
24. Let the bread cool on a cooling rack.
25. ENJOY!