Makes 2 smaller loaves or one large if you have a large loaf pan
Ingredients
- ½ cup sourdough starter, bubbly and active (fed within 12-24 hours)
- 2 cups warm water, filtered (95º to 100º F)
- ⅜ cup (56 grams) granulated sugar
- 5 ¼ -6 (600 grams) cups bread flour
- 2 tablespoons extra-virgin olive oil
- 3 teaspoons salt
Instructions
1. Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add bread flour, oil, and salt. Stir, dough will be shaggy.
2. Finish mixing dough by hand. Cover with a warm, damp kitchen towel and let the dough rest for 30- 45 minutes.
3. Then do a 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 with a damp towel, repeat once per hour for 4 fours then let rise at room temperature overnight (at least 8-10 hours) until double in size. Do not refrigerate dough.
4. In the morning, gently stretching it into a rectangle. Roll up dough into a log shape. Cover and let the dough rest 10 minutes.
5. Spray bread pan with cooking spray. Tighten the dough log by gently pulling it towards you along the counter top for 5-8". Place it in TWO loaf pan, seam side down. Cover and let rise for 1-2 hours, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
6. Preheat your oven to 375º. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).
Notes
Storing
Let bread cool for at least one hour before cutting.
Store bread in a bag at room temperature for up to 5 days.
To make chocolate dough add
- Use ¼ cup (50 grams) packed brown sugar instead of white sugar
- ½ cup Dutch process cocoa powder
- 1 ½ teaspoons coarse salt
- ½ cup chocolate chips
- Proceed with directions above
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