• Feed Starter: Feed your sourdough starter 4-8 hours prior to making this bread, so that the starter is active and bubbly when you start the dough.

Making The Dough + First Rise

• Whisk together the lukewarm water and sourdough starter. Add in the bread flour, all purpose flour, oil, sugar and salt. Mix all ingredients with a spatula or with slightly damp hands until all of the dry flour is incorporated.

  Cover with a damp tea towel or saran wrap and let the dough rest for one hour.
  65 grams active sourdough starter, 300 grams lukewarm water, 12 grams salt, 14 grams sugar, 15 grams oil (avocado or olive), 400 grams bread flour, 100 grams all purpose flour
• Shape the dough into a ball, then cover. Allow the dough to rise until double in size. This can take 8-10 hours, but may be slightly longer or shorter depending on the temperature of your home. Go by the size of the dough, not the clock.

Shaping

• Slide the dough out onto a lightly floured work surface and stretch into a rough rectangle shape that is no longer than the length of your bread pan. To shape the dough into a sandwich loaf, gently roll it into a log, then tuck the ends in.
• Lightly oil a 9x5 bread pan and set aside. Gently push the sides of the dough in, tightening the dough and reinforcing the shape of the rectangle.
• Set the dough into the bread pan and cover. I like to cover the dough with a ziploc bag open on one end, but you can use saran wrap or a damp tea towel as well.

Second Rise

• Second Rise: Let the dough rise until it rises 1/4-1/2 inch above the rim of the baking pan. This can take 3-6 hours, depending on the temperature.

Bake

• When the dough has risen, preheat the oven to 400 degrees. Bake the dough, uncovered, for 40 minutes or until the top of the bread is golden brown and the bread has a nice, high rise.

  Allow the bread to cool in the pan for 5 minutes, then transfer it to a cookie rack to finish cooling. Enjoy!