Favorite Sourdough Sandwich Bread
By: Fay Jarrett & Lexi Nussbaum, PowerPose Nutrition
□ 2 cups (400g) active and bubbly natural yeast starter
□ 2½ cups (580g) warm water
□ ¾ cup (255g) honey
□ 1 egg, beaten
□ 1 tbsp (20g) salt
□ ⅓ cup (68g) avocado or coconut oil
□ 8-11 cups flour (unbleached all-purpose, bread flour or whole wheat flour is suggested)
In a mixer or large bowl, combine the natural yeast, water, honey, salt, egg and oil.
Add the flour, one cup at a time, mixing and kneading as it is added.
Be careful not to add too much flour. When the dough starts to pull away from the bowl and there are places the flour is not mixed entirely, let the dough rest for 10-20 minutes.
After the rest, continue to add flour. If you are using a Bosch mixer, the dough will become lopsided – at that point, you know you’ve added enough flour. You want the dough to be tacky, not sticky.
Knead the dough for 10 minutes.
Cover the dough with a clean dish towel or with the lid to the mixer. Allow to rise until doubled in size (approximately six hours). You can also let it rise longer if you’re wanting a more fermented taste or to reduce the gluten. I often let it rise overnight for 10 hours or so on the countertop. To speed up the rise, put it in the oven (off) with the oven light on.
When the dough has doubled in size, empty onto a lightly oiled surface and divide into three to four equal portions. With practice, you will learn what quantity of dough works best for the size of your bread loaf pans. Form the dough into loaves and put each loaf into a greased or parchment lined bread pan.
Cover again and let loaves rise until doubled. Anywhere from three to five hours.
Once doubled, bake at 400 degrees for 28 minutes, or until the internal temperature reaches 180 degrees.
When the loaves come out of the oven, immediately remove the loaves from the pans and set on a cooling rack to prevent condensation. Add butter to the tops if desired.
Let bread cool before slicing.