Soft Sourdough Sandwich Bread (No-Knead)

 Ok, I do have another recipe that makes super fluffy sandwich bread but you do have to knead it and it uses sourdough discard and yeast.  I wanted to find a really soft, truly sourdough (no yeast) bread and this is it.  Other than all the hours you have to wait before you get a loaf of bread, it is really super easy.  This was a pinterest find, which is a lot of what I cook these days, (although, I still am into Paula Deen). I make two loaves by making the recipe twice, one right after the other.  There's really no extra work to make 2, and then I slice and freeze it.  It'll keep well for about 5 days on the counter.

1/3 c. (65 grams) sourdough starter, bubbly and active (fed within 12-24 hours).

1 1/3 (300 grams) warm water, filtered (95 to 100 degrees F)

1/4 c. (56 grams) granulated sugar

3 1/2 -4 c. (500 grams) bread flour (King Arthur is best)

1 1/2 Tblsp. (20 grams) extra-virgin olive oil

2 tsp. (9 grams) sea salt

-Add the starter to a large bowl.  Mix in warm water and sugar, stirring until dissolved.  Add bread flour, oil, and salt.  Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.

-Flour your hands, and finish mixing dough by hand until most of the flour has been absorbed.  Don't worry if there is flour on the sides or bottom of the bowl. Cover with a clean, damp kitchen towel and let the dough rest for 30 - 40 minutes.

-Coax the dough from the bowl and 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, and let rise at room temperature overnight (at least 8-10 hours) until double in size.  Do not refrigerate. the dough.

-In the morning, lightly flour your counter top. Remove the dough from the bowl, gently stretching it into a rectangle, then use your fingers to dimple the dough to release the air from the dough. Roll up dough into a log shape. Cover and let the dough rest 10 minutes.

-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 your 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 indentation remains, it's ready to bake.

-Preheat your oven to 375 degrees. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. (I turn my bread in the oven after 20 minutes and then let it bake the other 20 minutes). 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).