Sourdough Sandwich Bread (can be made same day or next day)

 Ingredients:

300 g warm water

4 g instant yeast

14 g sea salt (I use pink sea salt)

21 g honey

200 g sourdough discard  (same day) OR active sourdough starter (12 hour version)

450 g flour

Directions Using Sourdough Discard:

Mix water and yeast in medium-large mixing bowl until combine.  Add salt, honey and sourdough discard.  Mix until Combine.  Add flour and mix until wet stick dough forms.  Let rest 30 minutes covered.  Do one set of stretch ad folds (basically you get your hands wet, not soaking but wet, and come at the dough from the edges lift and pull into itself in the middle, do this all the way around the bowl - usually I do 20 pulls).  The dough should be smooth and look slick.  Let rise 2-3 hours covered.  If you have a proof setting in your oven, use it.  Prepare a 10 by 6 or 9 by 5 loaf pan (i.e. butter it up).  Place dough on a large floured surface and pat the dough out until it is about 8-9 inches by 16-20 inches.  Then roll it up like wrapping paper (so you end up with a cylinder the same length as your pan).  I like to use a 10 by 6 inch loaf pan.  Place the dough in your prepared pan and drizzle the top generously with olive oil.  Cover and let rise another hour.  Bake at 375 degrees for 45 minutes.  Serve warm.  

Directions Using Active Sourdough Starter:

Mix water and yeast in medium-large mixing bowl until combine.  Add salt, honey and sourdough discard.  Mix until Combine.  Add flour and mix until wet stick dough forms.  Let rest 30 minutes covered.  Do one set of stretch ad folds (basically you get your hands wet, not soaking but wet, and come at the dough from the edges lift and pull into itself in the middle, do this all the way around the bowl - usually I do 20 pulls).  The dough should be smooth and look slick.  Let rise overnight (or about 12 hours) on the counter. Prepare a 10 by 6 or 9 by 5 loaf pan (i.e. butter it up).  Place dough on a large floured surface and pat the dough out until it is about 8-9 inches by 16-20 inches.  Then roll it up like wrapping paper (so you end up with a cylinder the same length as your pan).  I like to use a 10 by 6 inch loaf pan.  Place the dough in your prepared pan and drizzle the top generously with olive oil.  Cover and let rise another hour.  Bake at 375 degrees for 45 minutes.  Serve warm.  

Great with honey and butter (or smart balance for those of us watching our cholesterol).