Country farmhouse white sourdough loaf

 65 g bubbly active starter

300 g warm water

12 g sugar

15g (1 tbsp) oil plus more for coating the pan

400 g bread flour

100 g all-purpose flour

9g fine sea salt

A few days before baking, feed your starter until bubbly and active. Store at room temperature until ready to use. 

MAKE THE DOUGH: In a large bowl, whisk the starter, water, sugar, and oil together with a fork. Add the flours and salt. Combine to form a rough dough, then finish mixing by hand to absorb all of the dry bits of flour Cover the dough with a damp towel and let rest for 30 minutes to 1 hour, depending on your schedule. Meanwhile, replenish your starter with fresh flour and water, and store according to preference. 

After the dough has rested, work it into a semi-smooth ball, about 20 seconds. The dough will feel stiff but much softer than earlier.

BULK RISE: Cover the bowl with a damp towel and let rise at room temperature, 70°F (21°C), until doubled in size, about 8 to 10 hours. 

SHAPE: Remove the dough onto a lightly floured work surface. Gently dimple the surface of the dough with your fingertips to release any large air bubbles. Roll the dough into a log, tucking the ends underneath. Let rest for 5 to 10 minutes. Meanwhile, lightly coat a 9 x 5-inch (23 x 13-cm) loaf pan with oil. With floured hands, cup the dough and pull it toward you to tighten its shape. Place into your loaf pan, seam side down.

SECOND RISE: Cover the dough, and let rest until it has risen about 1 inch (2.5 cm) above the rim of pan. This will take about 1 to 2 hours, depending on temperature.

Preheat your oven to 375°F (190°C).

BAKE Bake the dough on the center rack for about 40 to 45 minutes. The loaf will be beautifully risen and golden brown when ready. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely.

This sandwich loaf will stay fresh up to 3 to 5 days, stored in a plastic bag at room temperature.

VARIATION: For a richer sourdough, replace the water with warm milk, whole or 2%, and swap the oil for melted unsalted butter