Soft Sourdough Sandwich Bread

The night before you mix the dough, mix together the levain. To a small bowl, mix together active starter, flour, water and sugar (optional for more mild flavor in the bread). Cover and let sit overnight for 10-12 hours in warm 78-80ºF place until ripe, bubbly and active. Alternatively if you prefer mixing the levain the morning of, mix: 140 grams starter, 140 grams flour, 140 grams water and 20 grams sugar - this should take about 3-4 hours to rise at 78ºF. Ripe, bubbly, active sourdough starter can also be substituted for levain if desired.

Mix: To the bowl of a stand mixer, add the ripe levain, water, honey, salt, egg, coconut oil and most of the flour. Reserve about 1 cup (130 grams) of flour to add in as needed. Knead for 8-10 minutes until the dough is smooth, soft and cohesive. Add the remaining flour as needed. The dough should pull away from the sides of the bowl or gather all together as it kneads. It will feel tacky to the touch, but should not be overly sticky. If it is very sticky, add a little bit more flour 10-20 grams at a time until it feels tacky and workable. This dough can also be kneaded about 10-15 minutes by hand.

Begin Bulk Fermentation: Transfer the dough to a container and cover with a plastic shower cap or kitchen towel.

Bulk Rise: Let the dough rise about 4-5 hours (76-78ºF dough temperature) until puffed up and aerated. The dough will not have doubled in size at this point but should have filled the bottom of the container and risen a small amount. If it hasn't, let it sit in a warmer place for another hour or two. At this point you can also stick the dough in the refrigerator after a couple of hours for a long cold bulk rise. See recipe notes.

Divide and Shape: Turn the dough out onto the counter. Separate into two equal portions of dough. Pat one of the portions out into a rectangle. Starting at the edge closest to you, roll up the dough. Take care to press in the dough at the seam after each roll and pinch the seam closed at the end. Pinch and round the ends of the dough just a bit to get a uniform loaf. Place in a greased 8.5-by-4.5 loaf pan and cover. Repeat with remaining portion of dough. You can watch a shaping video here.

Proof/Second Rise: Let the bread rise in the pan for 4-8 hours (76-85ºF dough temperature)) until the dough has risen up and over the edge of the loaf pan. Depending on time of year, temperature and how active your yeast is, the rise could be shorter or much longer. If you notice no change and no rise, put the bread in a warmer place (oven with a light on or bread proofer). Press in gently on the dough with a finger. If the dough springs back immediately, it needs a little more time to rise. If it leaves a little indentation and springs back just a little bit, it is ready to bake.

Bake: Pre-heat oven to 350ºF. Bake the loaves of bread for 40 minutes. Spread melted butter on the tops of the loaves if desired. Let bread cool for about 5-10 minutes in the loaf pans before removing to a cooling rack. Cool completely before slicing for sandwiches. Enjoy!