7 h 0 min

Step 1

In a bowl, we pour most of the water (leave 40 ml aside), flour, and the starter. Mix well until there is no flour remained.

Step 2

Cover with a towel and let it sit for another 30 min.

Step 3

Add the salt and the remaining water. Mix well until incorporated. Cover with a towel and let it sit for another 30 min.

Step 4

For the next 1.5 hours perform coil fold every 30 min. Total of 3 folds. In between the folds cover the bowl with a towel so the dough won't dry out.

Step 5

After the last fold let the dough sit for an additional hour to complete the bulk fermentation (covered with towel always).

Step 6

Spray the pan with oil. If you don't have spray- just brush well with oil.

Step 7

Transfer the dough to the working surface and divide it to the desired weight. I usually prepare this recipe with 0.7 Kg flour yields 1 sandwich loaf of around 1400-1450 gr.

Step 8

Shape directly without a pre-shaping and place in the sandwich loaf pan.

Step 9

Let the dough proof in the pan until it reaches 1/2 cm from the top of the pan. In the meantime preheat the oven to 440F or 230C.

Step 10

Spray the lid and close the pan.

Step 11

Bake for 40-45 min.

Step 12

Take out from the pan and let it cool on a rack.

Step 13

Slice it all and keep it in a bag in the fridge or in the freezer.

Step 14

YASSS!