Simple Sourdough Artisan Loaf, Dinner Rolls, Sandwich Bread

100g Unfed Starter

300g Spring Water

300g Organic All Purpose Flour

200g Bread Flour

12g Fine Sea Salt

40g Raw Honey 

18g Olive Oil

Mix together and let proof 8-12 hours (til doubled) then shape & let rise 2 hours covered.

At this point you either want to put in the fridge until you're ready to bake, or go ahead and bake it off!

To bake Sandwich Loaves: Split dough into 2 even loaves & shape into a dough roll. Line your bread pans with parchment & place each dough roll into a lined bread pan. I put my bread pans in a COLD oven then set temp to 350°. After 10 minutes create a slice down the middle of each loaf for expansion. Bake for 50 more minutes then remove from oven, carefully remove from pans & slather with butter immediately after removing from the oven then cover while cooling to help soften the crust. Slice after 30 minutes & enjoy!

To bake Artisan Loaf: line bowl with parchment & place shaped boule on parchment paper. Preheat Dutch oven in the oven, when oven comes to temp, place artisan loaf in Dutch oven & bake covered 20 minutes, then uncovered another 20-30 minutes until crust is as dark as you like. I prefer a darker crust and then slather with butter as soon as it comes out of the oven.

To bake Rolls: split dough evenly into 16 rolls & let rise while oven preheats to 450°. Place rolls in the oven & bake 25-30 minutes. Slather crusty tops with butter as soon as they come out of the oven.

You have the option of splitting the dough into 8 rolls and that leaves enough dough for one sandwich loaf as well. 

You can also split into 4 artisan loaves & bake in the Dutch oven on 4 small pieces of parchment paper to make bread bowls for soup etc.

Remove loaves from pan or Dutch oven to cooling rack immediately after baking, slather tops with butter if desired & let cool if you can (especially the loaves) before cutting into them. The rolls are absolutely perfect served piping hot! 🤤