Sourdough sandwich bread

Super easy! If you want it extra sour put in the refrigerator for 48 hours. I actually did 60 hours ( 2 1/2 days) and it was fantastic!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a large bowl, whisk together the water, starter, honey, and softened butter.

Step 2

2. Stir in the salt.

Step 3

3. Add 3¾ cups of flour and mix until a shaggy dough forms. Add the remaining flour only if needed.

Step 4

4. Knead by hand for 10–12 minutes, or use the easier stretch-and-fold method:

Step 5

* Rest the dough 20 minutes.

Step 6

* Perform 4 sets of stretch-and-folds, 30 minutes apart.

Step 7

5. Cover and let the dough bulk ferment for 10–12 hours (or until nearly doubled).

Step 8

6. Turn the dough onto the counter and gently flatten it into a rectangle.

Step 9

7. Roll it up tightly into a loaf and pinch the seam closed.

Step 10

8. Place into a greased 8½ × 4½-inch loaf pan.

Step 11

9. Cover and let rise 2–4 hours, until the dough has risen about 1 inch above the rim.

Step 12

10. Bake at 425°F for 40–45 minutes, or until the loaf is deep golden and the internal temperature reaches 200–205°F.

Step 13

11. Let cool completely before slicing.