No-Knead Sourdough Sandwich Bread
780 g hard red wheat berries (weigh the berries before milling into flour)
300 g all-purpose or bread flour (about 2 cups)
½ c (113 g) cane sugar
3 T (40 g) olive oil
4 t (18 g) sea salt
2/3 c (65 g) sourdough starter
2 2/3 c (600g) warm water
Mix water and starter together. Add oil and sugar, stir until dissolved. Then add flours and salt. Stir until incorporated and shaggy dough forms. Perform 1 set of stretch and folds 30-45 minutes later. You may do 2-3 more sets of stretch and folds over the next couple of hours to improve gluten formation, but it’s not necessary if you don’t have the time. After an 8-12 hour bulk rise, shape the dough into a log and place in a well-buttered standard loaf pan. Note: I’ve tried olive oil and non-stick cooking spray, but the bread sticks terribly if I use anything but butter or dairy-free butter! Let it rise until about 1 inch above the edge of the pan. Bake at 350ºF for about 35-40 minutes (start checking at 35 minutes, every oven is different). Let rest in pans 10 minutes before removing. Butter the tops and sides to soften the crust.