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Soft, even-crumbed, and ideal for sandwiches and toast. A slightly enriched dough with a touch of oil and honey keeps it tender. Great for everyday baking.
Ingredients
- 450g bread flour
- 300g water
- 100g active starter
- 9g salt
- 15g olive oil
- 10g honey or sugar
Method
- Mix: Whisk starter into water until dissolved. Add flour, salt, oil, and honey. Mix until a shaggy dough forms. Knead 5–8 minutes by hand until smooth.
- Bulk ferment: Cover and leave at room temperature 3–4 hours, performing 3–4 stretch and folds in the first 2 hours. Dough should increase in volume by about 50%.
- Shape: Turn out, gently degas, and roll into a log to fit your tin. Place in a lightly oiled 900g (2lb) loaf tin.
- Proof: Cover loosely and leave at room temperature 1–2 hours, or overnight in the fridge. Dough should crown above the tin edge.
- Bake: Preheat oven to 200°C (390°F). Bake 35–40 minutes until golden on top and sounds hollow when tapped on the base.
Tip: Brush the top with melted butter as soon as it comes out of the oven for a beautifully soft, glossy crust.
Bake this with our shelf-stable lab-verified San Francisco sourdough starter — activates in 2 hours, so you can bake your first loaf the same day.
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