Sourdough Sandwich Bread

Ingredients

100g active sourdough starter (1/2 cup)
300g water (1 1/4 cup)
60g honey (1/4 cuo)
20g extra virgin olive oil (1.5 T.)
500g all-purpose flour (4 cups)
10g sea salt (1 3/4 tsp.)

Instructions

Mix water and starter in a large bowl. Add honey, extra virgin olive oil, flour and salt.

Mix with together with a dough whisk or wooden spoon until combined. Continue mixing by hand until all the flour has been absorbed.

Cover and let the dough rest for 35-40 minutes.

Stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover and let rest for 30 minutes. Perform another stretch and fold series then cover completely and put in the fridge for a slow rise and bull fermentation.

Spray or grease your loaf pan. Lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle. Roll up dough into a log shape and place in loaf pan. Cover with a towel and let it sit for 5-7 hours at room temp. (Or overnight. Can also be refrigerated to slow proof.)

Bake at 350 degrees for 40-45 minutes. Let cool before slicing. Enjoy!