sourdough sandwich loaf

golden, rounded top

overflowing the lip of

the steaming loaf pan

1 c wheat chef, 2.5 t kosher salt, 1 3/4 c lukewarm water, 4 c flour

stir, rest, covered, 1 hour; fold 8x, rest, covered, 14 hours; fold 8x, place into parchment-lined loaf pan, rest, covered, 5 hours; 425 F, 20 minutes; 375 F, 25 minutes

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