Sourdough Sandwich Bread baked this morning

This bread looks wonderful. It’s still cooling. Itching to cut it open!

I use someone else’s recipe for this kind of sourdough bread. It has specific instructions to take a tiny bit of starter and make a certain amount of fresh starter by feeding it exactly the night before.

I have been amending that by making it 2 days ahead, let it rise a bit, then into the fridge overnight, out again to rise and warm up the 2nd day, then form and put into pan. Cover with a towel or plastic wrap and into the fridge overnight again.

In the AM look at it, risen enough, heat the oven for awhile, leaving the bread pan in the kitchen, when pre-heated long enough, put the pan in and time 40 to 60 minutes. (Avg. 55 min.)

Our oven was erratic for a long time. Much more consistent since replacing the heating element.

Such even baking, no turning needed now.

For the flour I use 1/4 cup of whole ground spelt, 3/4 cup white spelt, and 3 cups or as much as needed of King Arthur Specialty White Bread Flour.

Recipe calls for 1 cup of water, 4 tablespoons olive oil, 1 tablespoon honey, 2 teaspoons salt, the starter and the flour.

Always make a very nice sandwich bread. Great for toast; or just plain with butter; or a sandwich, fresh or grilled.

I make what I call Sizzley Toast. Put bread on toast in the air fryer, let it run about 2 minutes, remove slather one side with butter, as it melts push into every space all the way to edges, getting the crust too.

Put it in the air fryer again, buttered side down, and place butter on top, then toast for a minute, open it, spread the butter around, then turn on for 4 minutes, then flip and another 4 minutes

I make it with a fairly thick slice of sourdough sandwich bread. Hot through and through and browned and buttery and sizzzzzzzzzling!

Effort used worth it every freaking day!