Sourdough Sandwich Bread
In a large bowl, whisk together the bubbly, active sourdough starter and the filtered water.
Add all-purpose flour and bread flour. Use a wooden spoon or spatula to combine. The mixture will be wet and sticky.
Sprinkle it with salt, and gently pinch it with your fingers. Cover with plastic wrap and let rest for 1 hour.
After 1 hour, leave the dough in the bowl, and complete 4 sets of "stretch and folds." Cover the bowl with plastic wrap. Refrigerate for 8 hours or up to overnight.
After the dough rests, roll the dough into a flat, rectangle shape to remove air bubbles.
Fold the dough into thirds, and pinch the seam shut.
Fold the ends of the rectangle over to meet in the center and form a loaf.
Use a bench scraper to transfer the dough to a prepared loaf pan. Allow the dough to rise until it reaches the top edge of the pan.
Bake at 400°F for 40-45 minutes or until the bread is golden brown and baked through.
Allow the bread to cool completely before slicing and serving.
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