Sourdough Sandwich Bread

1. Mix water and starter, then add salt, honey, and oil. Stir in flour until dough forms. Cover and rest for 30 minutes.

2. Complete 3–4 stretch & folds every 30 minutes. Rest until the dough doubles in size, about 4–6 hours.

3. Turn dough onto a floured surface and divide it into two halves.

4. Shape each half into a loaf by forming a rectangle, folding the sides in, and rolling like a burrito. Place seam-side down in greased pans to rise until the loaves peak over the top.

5. Preheat oven to 400°F with a tray of 1–2 cups of water for steam.

6. Bake loaves until tops start to brown, then remove the water pan, and bake for 15 more minutes. Remove loaves from pans immediately.

7. Cool completely before slicing.

8. Store in sealed bags to keep fresh. Freeze any extra loaves as fresh loaf lasts about a week.