High Altitude Sourdough Sandwich Bread

Wild Flour Recipes | Baking at 8,000 ft

www.wildflourrecipes.com

Soft, chewy, and perfect for sandwiches or toast, this High Altitude Sourdough Sandwich Bread is made with simple ingredients and an easy overnight rise.

Prep Time15

Cook Time50

Total Time15 50

Course: Breads

Cuisine: American

Keyword: high altitude, sandwich bread, sourdough

Yield: loaves

Calories: 298kcal

Author: Rebekah S.

Equipment

Large Bowl or Stand Mixer
Measuring Tools digital scale or measuring cups
Tea Towel or Plastic Wrap
2 bread pan
Cooling Rack

Ingredients

200 grams Active Sourdough Starter 1 cup
600 grams Warm Water 2 ⅔ cups
85 grams Honey ¼ cup
1050 grams Bread Flour 7 cup, additional maybe needed
40 grams Olive Oil 3 tablespoons
24 grams Kosher Salt 4 teaspoons

Instructions

MIX STARTER, WATER, HONEY, & OLIVE OIL – combine in a large mixing bowl until fully incorporated
ADD FLOUR & SALT – add the flour and salt to the starter and water. Mix just until the flour is incorporated and starting to pull away from the sides of the bowl. If the dough is very wet add additional flour, start with small amounts and do not add more than 150 grams (1 cup).
REST – cover the bread dough with a wet tea towel or with plastic wrap for 60 minutes.
GRAB & STRETCH - initially the dough is going to be very sticky. Grab and stretch the dough by grabbing the bottom of the dough at 3, 6, 9, and 12 o'clock around the bowl and stretching it up and to the middle. Do this twice around the bowl for a total of 8 stretches.
REST OVERNIGHT – cover the dough with a wet tea towel or plastic wrap and let rest at ROOM TEMPERATURE overnight (10-12 hours).
SHAPE THE DOUGH & REST – lightly flour your clean countertop and place bread dough on it. Spread the dough out into a square approximately 12"x12". Fold the dough in half and roll up the dough tightly from the short end. Let the dough rest on the counter for 10 minutes.
TIP: if you are having trouble handling the dough then wet your hands and the dough won't stick
PREPARE PAN - lightly grease 2 bread loaf pans with oil or butter.
FINAL SHAPE & REST – create tension by placing the dough with smooth side down on the countertop and seam side up. Pinch the sides and end of the dough towards the center and press together to create additional tension on the dough. Flip the dough over and place it in the loaf pan with seam side down. Cover and rest at room temperature for 2-3 hours or until doubled in size.
PREHEAT - preheat the oven to 375°F
BAKE - bake for 45-50 minutes or until the top of the loaf is a deep golden brown. NOTE: baking at altitudes lower than 8,000ft may only require 40 minutes of baking.
COOL & ENJOY! - remove the loaves from the pan and place on a cooling rack for 1-2 hours before cutting it. Enjoy with a slather of butter or jam, or make a delicious lunch meat sandwich.

Nutrition