Lia's Sourdough Sandwich Loaf

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Thanks to BC20 baker, Lia McIntosh, for this formula and process.

INGREDIENTS

550g bread flour (I used Marriages Strong Canadian Bread Flour)

50g whole wheat flour (I used Strong Wholemeal)

50g rye flour (I used organic light rye)

140g starter (I used a recently fed starter, although Lia used a starter straight from the refrigerator that had been fed four days previously)

12g salt (I used crushed sea salt)

455 water (room temperature)

Hydration: 72.9%

Total Dough Weight 1256gms

METHOD

Mix all ingredients to a shaggy dough

Rest for 30 mins

Stretch and fold three times at 30-minute intervals

Two sets of coil folds and 30-minute intervals

Bulk ferment to almost double (90%)

Tip the dough out onto a rice flour floured surface, divide, preshape, cover and rest for ten minutes

Shape into a log and place into a prepared bread pan

Cover well and place in the refrigerator overnight

After 16 hours, they've increased by about 10%. Time to let them warm up to room temperature

Now, preheat the oven to 210⁰C and place a bowl of water in the bottom of the oven to create steam/

Bake for between 40 - 50 minutes until golden brown and hollow when tapped on the underneath. Protect the top of the loaf if necessary from scorching using a piece of aluminium foil.

The interior crumb should be about 98⁰C - then you'll know it's done!

Allow to cool thoroughly on a rack before cutting

Thanks, Lia.