Sourdough Sandwich Loaf
- 10g yeast
- 300 g water
- 520 g ripe sourdough starter
- 540 g flour
- 1 tablespoon sea salt
Method
Dissolve yeast in water. Stir in sourdough starter. Add flour and sea salt, and stir to make a shaggy dough. Knead with KitchenAid for about 8 minutes.
Let rise for 1 1/2 to 2 hours.
Divide dough in two loaf pans and let rise over night covered with film.
Preheat oven to 230 degrees.
Slash the top of the loaves a few time with a serrated knife, and slide them immediately into the oven. For a crispier crust, spritz the inside of the oven with water using a water spritzer before closing the oven. Bake for 10 minutes, then reduce the heat to 200 degrees. Continue baking for another 25 to 30 minutes, until the tops of the loaves are deep golden brown and the loaves sound hollow when tapped on the bottom. (Total baking time is 35 to 40 minutes.)