


Sandwich loaf. Functional more so than fancy.
This is my twice weekly sandwich loaf made in a 12x4 loaf pan.
120g starter.
375g cold water.
540g flour (100g whole wheat + 440 all purpose).
13g salt.
20g extra virgin olive oil.
Sift flour and salt together in mixing bowl. Make well in the center. Mix starter in water until cloudy then pour into flour well. Add oil. Mix by hand until no dry flour remains. Rest (fermentolyze) 1 hour. then 4 stretch and fold cycles at 30 mins apart. Shape into parchement lined loaf pan. Refrigerate 16 hours. Score. Bake covered with another loaf pan for 25 mins, then uncovered for 15 mins..