Feed Your Starter: You’ll want to feed your starter about 8-12 hours before you plan to mix all of the ingredients together. Since this recipe calls for 128g of active, bubbly starter, it makes sense to feed at least 90 grams of water and 90g of flour the night before if you’re planning to mix the following morning. You’ll remove 128g the next day for this recipe, and you should have just enough on hand to refeed to maintain your starter. 

Mix and Initial Stretch & Fold Set: Add all ingredients to a bowl and mix with your hands for a few minutes until all ingredients are incorporated. If using a dough mixer, you can mix the dough on low for 2 minutes. Let the dough rest for 30 minutes, and then perform stretch and folds for 1-3 minutes or until the dough feels smooth and it becomes difficult to stretch out.

Bulk Fermentation: Bulk fermentation is simply the process of letting your dough ferment at room temperature until it doubles in size. It usually takes about 7-8 hours depending on the temperature of your home and the strength of your starter. For this step, you’re going to perform 3-5 sets of stretch and folds every 1hr throughout the duration of the bulk fermentation. You do not need to be perfect with timing when it comes to stretch and folds! It's most important to get a couple of sets in during the beginning of the bulk. I don’t bother timing stretch and folds anymore just aim for at least 4 sets of stretch and folds.

Overnight Rise: Now it’s time to lay your dough baby to rest and pop her in the fridge. First, you’ll need to cover it to prevent the exterior of the dough from drying out. I use these elastic dough covers. After you’ve covered the dough, place it in the fridge and let it hang out there for anywhere from 12 to 24 hours. 

Shape: The next morning, shape your dough using the technique in my video or by rolling it into a long roll the same length as the 9x5 pan. When you’re done, pick up the dough and place it in the 9x5 pan. Cover your dough.

Final Rise: Let the dough ferment covered on the counter until it doubles in size again.

Preheat Oven: Now, preheat the oven to 375F. 

Score Bread: No scoring is necessary for this sandwich bread!

Bake: Bake for 37-42 minutes until golden brown.

Cool and Enjoy: Allow the bread to fully cool (at least one hour) before slicing into it. Or, don’t wait and cut in to after 15 minutes. Slather with butter and serve with fried eggs. Cutting into it right away will yield a slightly gummier loaf, but NOTHING is better than fresh baked bread straight out of the oven!