Overnight Sandwich Loaf

65 grams active sourdough starter (fed 12 - 24 hours prior)

300 grams warm water (95 - 100F)

55 grams sugar (cane sugar, honey or maple)

500 grams bread flour

20 grams oil

9 grams salt

Add sourdough starter to a large bowl

Add in the warm water and sugar and stir until the sugar is dissolved

Add the bread flour, oil and salt and stir with dough whisk until it has come together as a shaggy mess. You can use your hands if needed, making sure all the flour is combined. Using a plastic dough scraper to scrap down the sides of the bowl and cut into the dough can help.

Cover your bowl and let it sit at room temp for about 35 minutes to let the dough autolyse (begin to break down)

Before bed you’re going to tuck in your dough. Now that your dough has sat, it will be easier to shape so it can rise overnight. You can do this a few different ways. 1) My favourite way - use your dough scraper and gently pull the dough out of the bowl.