Sourdough Sandwich Bread

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In a large bowl, whisk together the bubbly, active sourdough starter and the filtered water.

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Add all-purpose flour and bread flour. Use a wooden spoon or spatula to combine. The mixture will be wet and sticky.

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Sprinkle it with salt, and gently pinch it with your fingers. Cover with plastic wrap and let rest for 1 hour.

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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.

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After the dough rests, roll the dough into a flat, rectangle shape to remove air bubbles.

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Fold the dough into thirds, and pinch the seam shut.

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Fold the ends of the rectangle over to meet in the center and form a loaf.

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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.

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Bake at 400°F for 40-45 minutes or until the bread is golden brown and baked through.

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Allow the bread to cool completely before slicing and serving.

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For more recipes, check out More Than Meat and Potatoes!

For more recipes, check out More Than Meat and Potatoes!

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