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How I Make Sourdough Sandwich Bread // Sarah Poppy

Hey friends!! Hope you love this video, I have some of the items I used linked below as well as the written recipe. Happy 2021! Links scale- https://bit.ly/3rhklCF berkey water filter- https://bit.ly/2Kr12q3 baking pan set- https://bit.ly/34zgpUp mixing bowls- https://bit.ly/3p9DV23 redmond salt- https://shop.redmond.life?afmc=poppy15 lame- https://bit.ly/3aYr135 Email- [email protected] Instagram- sarahpopppy *Disclosure: I only recommend products I use myself and all opinions expressed here are my own. My posts may contain affiliate links that, at no additional cost to you, I may earn a small commission from. Thanks friends! Sourdough Sandwich Bread 160g bubbly sourdough starter 200g filtered water at room temp 100g whole milk(*see note for plant based option) at room temp 500g AP flour 10(ish)g salt 1. Feed sourdough starter at least 6 hours before you want to mix the dough, I did this at 1pm. 2. Around 8pm, mix your (now bubbly) starter with your milk and water until combined, then add your flour and salt and mix until a shaggy dough forms. 3. Cover and let rest for 1 hour. 4. (9pm) Stretch and fold the dough until it forms a smooth ball. Cover and let sit on the counter over night. 5. In the morning, preheat oven to 450 with a cookie sheet on the lower rack. 6. Generously flour a dishcloth and set in your loaf pan. 7. Turn your risen dough onto a clean surface and carefully stretch it into a rectangle. Fold one side into the center and then the opposite side into the center, and then roll from the top. With the seam on the counter, carefully drag the shaped loaf across the counter to create surface tension and further shape the dough. Place shaped loaf seam side up into your lined loaf pan. Cover and rest for 30 mins. 8. Turn proofed loaf onto a piece of parchment paper by placing it on top of the dough in the pan, covering with a cutting board and then carefully flipping over. Transfer the dough on the parchment into the loaf pan and score with a lame or sharpened paring knife. 9. Put the bread on the upper rack and then carefully put 8-10 ice cubes onto the hot cookie sheet. Bake for 20-25 minutes 10. Let cool for at least 1 hour before slicing and eating :) **a lovely viewer tested oat milk as a substitute for the whole milk and found success, so there is an option to make this bread vegan! Thank you Danielle! ❤️