Same-Day Sourdough Sandwich Loaf with Seeds

Instructions

1. 1

   FEED YOUR STARTER: In a clean jar, combine 80g starter, 40g bread flour, and 40g room temperature water. Stir well until no dry flour remains. Cover loosely and let rest at room temperature for 3-4 hours. Your starter is ready when it's doubled in size, bubbly throughout, and passes the float test - a small spoonful should float in water.

2. 2

   MIX THE DOUGH: In a large mixing bowl, combine 360g room temperature water and 120g active starter. Stir well until the starter completely dissolves - this creates your flavor base. Add 10g salt and stir until dissolved. Add all 500g bread flour at once and mix with a silicone spatula until you have a shaggy dough with no dry flour visible. The dough will look rough - that's perfect!

3. 3

   STRETCH & FOLDS + ROOM TEMP BULK FERMENT: Perform 3 sets of stretch and folds, spaced 45-60 minutes apart, keeping the dough at room temperature throughout. For each set: wet your hands, grab one side of the dough, stretch up and fold over to the opposite side. Rotate the bowl 90° and repeat 3 more times. After the final set, let the dough continue fermenting at room temperature until it's increased by about 50% and feels light and jiggly when gently shaken - this takes 3-4 hours total.

4. 4

   FINAL SHAPE: Grease a 9x5 inch loaf pan generously with butter or oil. Turn the dough onto a lightly floured surface. Since the dough has been fermenting at room temperature, it's already relaxed - no pre-shape or bench rest needed! Gently pat into a rectangle roughly the width of your pan. Starting from the short end, roll tightly into a log, pinching the seam closed. Place seam-side down in your prepared loaf pan. The dough should fill about 2/3 of the pan.

5. 5

   FINAL PROOF: Cover the shaped loaf with a damp kitchen towel and proof at room temperature for 1.5-2 hours, until the dough has nearly doubled in size and springs back slowly when gently poked with a floured finger, this creates that beautiful dome top we love in sandwich bread.

6. 6

   PREHEAT, SCORE & BAKE: Preheat your oven to 500°F (260°C) with steam setup (place a metal pan on bottom rack). Brush the loaf top gently with oat milk, then sprinkle evenly with sesame and poppy seeds - they'll create a beautiful, nutty crust. Using a sharp knife or lame, make 3-4 small diagonal slashes (about 1/4 inch deep). Immediately pour the hot water into the cast iron pan to create steam, then close the oven door quickly. Bake for 20 minutes, then remove the steam pan and continue baking for 25-30 minutes until golden brown. Cool completely on a wire rack before slicing - this takes about 2 hours but ensures the perfect crumb structure.