Step 1 – Feed your sourdough starter

• Feed your sourdough starter and use when it’s at peak (when it can no longer rise and starter to crater a little)
• You can use your normal sourdough starter or
• You can use a sweet stiff sourdough starter to make sure the sandwich bread isn’t sour

Step 2 – Mixing your ingredients together

• To a stand mixer, mix all of the ingredients in the order you see me listing it above
• Mix until the sourdough dough is stretchy and smooth
• You want it to pull away from the sides of the mixing bowl and be smooth and elastic
• Takes around 10 minutes on level 4 (mixer might be dancing)
• IF it’s been a while and the dough is not coming off the the sides or bottom,
• stop the mixer and scrape the sides and bottom with your plastic bench scraper, continue mixing
• You can also pause and give the mixer a rest if needed
• Continue mixing until you have a windowpane
• Don’t stress if not completely coming off the sides –it’s okay!

Step 3 –  Bulk Fermentation/Room temp proof/1st Rise

• Take the dough out with your plastic bench scraper
• Shape the dough into a taut ball
• Put it in a bowl, cover
• Room temp proof for 2 hrs

Step 4 – Cold proof/2nd Rise

• Cold proof in your fridge overnight (roughly 8-10hrs at 36F)

Step 5 – Shaping

Option 1 – normal 1 log

• Shape the sourdough dough by rolling the dough flat into a rectangle
• Then simply roll it up into a log
• Pinch the seam a little
• Place the log into a parchment lined or buttered loaf pan
• Cover lightly so it doesn’t dry out

Option 2 – cute 3 logs

• Divide the sourdough dough into 3 equal parts
• Roll the dough flat into a rectangle, they should be the width of the pan
• Roll each dough into a short logs
• Pinch the seam a little
• Place the short logs into a parchment lined or buttered loaf pan
• Cover lightly so it doesn’t dry out

Step 6 – Room temp proof/Final Proofing

• Final proof at room temp for 2-4 hours, or until *almost* doubled

Step 7 – Baking

• Bake at 375F for 45 min, or until golden on top
• Wait at least 30 min before slicing