Light Whole Wheat Sourdough Sandwich Loaf

Method

1. Combine water and starter.
2. Add both flours and mix until shaggy. Rest 20–30 minutes.
3. Add salt and oil or butter.
4. Mix with the dough hook on low to medium-low for 6–8 minutes, until smooth, elastic, and slightly tacky.
5. Bulk ferment about 3–3½ hours at roughly 74°F, ending at about 50–60% rise.
6. Perform a stretch and fold at 30 minutes and a gentle fold at 90 minutes, then leave undisturbed.
7. End bulk at about 50–60% rise, with a slight dome and small bubbles along the edges.
8. Shape into a rectangle. Fold the top third down and bottom third up, then roll into a tight log and pinch the seam.
9. Place seam-side down in a greased 9×5 pan.
10. Proof 75–90 minutes, until about 1 inch below the rim and a finger dent springs back slowly.
11. Bake at 375°F for 40–45 minutes, until 205–207°F internally.
12. Remove from pan after 5–10 minutes and cool at least 2 hours.

The final frame

What success looks like

• Thin, soft crust
• Fine, even crumb with small holes
• Light whole-wheat flavor without heaviness
• Clean sandwich slices