Sourdough Sandwich Bread

450g Bread Flour

125g Active Starter

290g Warm Water

20g Olive Oil

20g Honey

12g Salt

Instructions

· Mix starter, water, oil and honey in one bowl

· Combine flour and salt in second bowl

· Wet in dry

· Mix well and let sit 1 hour

· 4 sets of stretch and folds every 30 minutes

· Bulk ferment until 2X (put in fridge overnight if desire more tangy)

· Form and add to greased bread pan

· Second rise. Let rise about 2 hours

· 400 degrees for 40 minutes (internal temp at 205)

· Melted butter on top

· Let cool before cutting