1⅓ cups (300 grams)warm water, filtered(95º to 100º F)
¼cup (56 grams)granulated cane sugar
2½ - 3cups (300-360 grams)bread flour(I use King Arthur flour)
1cup (150 grams)whole wheat flour (I prefer white whole wheat)
1½Tbsp (15 grams)extra-virgin olive oil
2tsp (9 grams)sea salt
Instructions
Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add the bread flour and whole wheat flour, oil, and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms. Flour your hands, and finish mixing dough by hand until all the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 45 minutes.
Coax the dough from 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 damp towel, and let rise at room temperature overnight (at least 8-10 hours) until double in size.
In the morning, lightly flour your countertop. Remove the dough from the bowl, gently stretching it into a rectangle, then use your fingers to dimple the dough to release the air from the dough. Roll the dough up, into a log shape. Cover and let the dough rest for 15 minutes.
Spray bread pan with cooking spray. 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, until dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
Preheat your oven to 375º. Bake sandwich bread in the center of the oven for 40 minutes. The top of the loaf should be golden in color. After 10 minutes, tilt the pan to remove the bread to cool on a cooling rack. Wait at least 1 hour before cutting (to prevent the loaf from deflating).
Notes
Let cool for at least one hour before cutting.Store sourdough bread at room temperature in a bag for up to 5 days.