So far this really is the ultimate that I've found...easy enough with a super soft texture. I really love it and especially since it fits my schedule. This is from "thesourdoughlady.net)
600 g. (2 2/3c.) water
200 g. (1 c.) active sourdough starter
80 g. (1/4 c.) honey or pure maple syrup
40 g. (2 1/2 Tbsp.) avocado oil or other mild flavor oil...butter or olive oil works
1050 g. (7 c.) bread flour ... all-purpose will also work
24 g. (4 tsp.) salt
Step 1: Feed your Sourdough Starter
Option 1:
To mix your sandwich bread dough in the morning, feed your starter the night before for an overnight activation, depending on your house temperature, feed a higher ration. Example: 1:4:4 (25 g. fridge starter; 100 g. water; 100 g. flour)
Option 2:
To prepare starter in the morning, so it peaks by afternoon feed your starter early in the morning with warm water a 1:1:1 ratio.
Example: (75g fridge starter; 75g very warm water; 75g flour
Tip: Make sure your starter comes to peak before using it to mix your dough. Give it time to rise, level off, and then start slightly descending and bubbling up.
Step 2: Mix and Rest - Bulk Fermentation
1. Mix. In a large bowl, whisk together the water and active starter until dissolved. Add honey and oil, whisk again. Add flour and salt, stirring until no dry bits remain. You can use a dough whisk or mix by hand. The dough will be shaggy and sticky. Use a dough scraper to clean the sides of the bowl and gather the dough to the middle.
2. Let the dough rest. Cover the bowl with plastic wrap, wet towel, a lid, or a shower cap and let the dough rest for 1 hour. This helps the flour hydrate and starts gluten development without the need for excessive kneading.
Tip: I highly recommend using a digital kitchen scale for the most consistent results.
Step 3: Strengthen the Dough (Stretch and Folds)
1. 1st Stretch and Fold
After the dough has rested for 1 hour, perform a set of stretch and folds. Wet your hands slightly, grab a section of the dough with your fingers from the outside, stretch it upward about 4-6 inches, and fold it over itself to the other side of the bowl. Grab another section of the dough and repeat the process going around the bowl until everything comes into a rough ball and the dough starts to resist being stretched and tugged. Cover the bowl and set aside for 45 minutes.
2. 2nd Stretch and Fold
After a 45 min. rest, the dough has relaxed and is ready to be stretched and folded again. Repeat the process as in the 1st set.
Step 4: First Rise
Cover the bowl and let the dough ferment at room temperature until it has increased b about 50percent in volume. This may take 3-6 hours, depending on your kitchen temperature.
Step 5: Cold Proof/Cold Ferment
Cover with a shower cap or plastic wrap and refridge overnight for 8-16 hours to develop flavor and make the dough easier to handle. Cold fermentation develops incredible flavor and firms up the dough for easier scoring.
Step: 6: Shape and Second Rise
Divide and Shape:
Remove the dough from the fridge and turn it onto a floured surface. Divide it into two equal pieces. Gently stretch each piece into a rectangle, pressing out air bubbles. Roll each rectangle tightly into log.
Prepare Pans:
Line two 9x5 inch loaf pans with parchment paper and lightly grease them. Place each dough log seam-sidedown into the prepared pans.
Final Proof:
Cover the pans and let the dough rise at room temperature until it has doubled in size and domed over the pan edges. This may take 2-4 hours.
Step 7: Score and Bake
Preheat Oven:
Preheat oven to 375 degrees
Score and Bake:
Using a sharp knife or bread lame/razor, score the tops of the loaves. Bake for 40 minutes, or until the crust is golden brown and the internal temperature reaches 198 degrees.
Step 8: YUM
Wait 1 hour before slicing or slice and eat the whole thing at once after slicing fresh out or the oven.
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