Hummingbird Bakery Sandwich Bread

This recipe yields two loaves.

Prep Time 1 hour

Cook Time 40 minutes

Total Time 13 hours 40 minutes

Servings 15 slices. Calories 215

Ingredients

▪ 130g bubbly and active starter

▪ 600g warm water, filtered

▪ 112g granulated cane sugar

▪ 1000g all purpose flour (we use Central Milling Organic Flour)

▪ 30g extra virgin olive oil

▪ 18g sea salt or Himalayan salt

Instructions

1. Add the starter to mixing bowl. Mix in warm water and sugar, stirring until dissolved. Add flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Finish mixing dough by hand until all the flour has been absorbed. Cover with a plastic wrap and let the dough rest for 30 to 45 minutes.

2. Coax the dough from the side of the bowl and stretch and fold the dough by stretching 4 inches then pushing it down the middle and turning 1/4 until you make a circle. Return the dough to the bowl, cover with a plastic wrap, and let rise overnight (at least 8-10 hours) until double in size.

3. In the morning, lightly flour counter top. Remove the dough from the bowl, split in half. Gently stretching into a rectangle, then use fingers to dimple the dough to release the air from the dough. Roll up dough into a log shape. Cover and let the dough rest 10 minutes.

4. Tighten the dough log by gently pulling it towards you along the counter top for 5-8”. Place it in your loaf pan, seam side down. Cover and let rise for 1-2 hours, or until dough has doubled in size. It’s ready to bake.

5. Preheat your oven to 375F. Bake in the center of the oven for 40 minutes. The top of the loaf should be golden in color. Wait at least 1 hour before cutting (to prevent the loaf from deflating).