How to Make Cold Ferment Sourdough Sandwich Bread

• Step 1: Mix the Dough. Add the active sourdough starter and water to a large mixing bowl. Stir until the starter breaks apart and the water looks cloudy.
  100 Grams Sourdough Starter, 350 Grams Water
• Add the bread flour and salt. Mix with a wooden spoon until the ingredients come together into a shaggy dough.
  500 Grams Bread Flour, 10 Grams Salt
• Switch to your hands and squeeze the dough gently, working any dry flour into the mixture. Continue for about 5 minutes, until the dough is cohesive.
• Sourdough dough can feel sticky at this stage. Keep a small bowl of water nearby to wet your hands when needed.
• Step 2: Let the Dough Rest. Cover the bowl with a damp cotton towel and let the dough rest for about 1 hour.
• This resting period gives the flour time to absorb the water and allows gluten development to begin without extensive kneading.
• Step 3: Stretch and Fold. Wet your hands and lift one edge of the dough from underneath. Stretch it gently upward, then fold it over the center.
• Rotate the bowl and repeat around the dough until you've worked your way around the entire bowl.
• Cover the dough and let it rest for about 30 minutes before repeating.
• Complete two or three additional rounds of stretching and folding, allowing the dough to rest between each round.
• You can also use coil folds for some of these rounds. To do this, lift the dough vertically with wet hands, allow it to stretch under its own weight, and fold it back over itself.
• Don't worry if your folds aren't perfect. The goal is to strengthen the dough gradually without tearing it.
• Step 4: Let the Dough Rise. After the final round of folds, cover the dough and let it rise in a warm spot in your kitchen.
• This stage generally takes 6–12 hours, depending on your starter's activity and the temperature of your kitchen.
• Look for these signs that fermentation is progressing:
• The dough has noticeably increased in size, roughly doubling in volume.
• Small bubbles are visible on the surface or along the sides of the bowl.
• The dough looks lighter and feels more elastic than it did when first mixed.
• The dough should spring back slowly when gently pressed with a wet finger.
• These visual cues are more helpful than relying on a specific number of hours. If your kitchen is cool, the dough may need longer.
• Step 5: Shape the Loaf. Lightly flour your work surface and turn the risen dough out of the bowl.
• If you're adding seeds, dried fruit, or other additions, gently stretch the dough into a flatter shape and distribute them over the surface before folding them in.
• To shape the loaf, fold the sides toward the center. Then roll the dough tightly from one end to the other, creating a loaf shape with a taut outer surface.
• Use a dough scraper and lightly wet hands as needed to make handling easier. Try not to tear the dough while shaping.
• Step 6: Refrigerate for the Cold Ferment. Line a loaf pan with a dry, floured cotton tea towel. Place the shaped dough in the pan with the seam facing up.
• Gently pinch the seam closed so the loaf holds its shape. Loosely fold the towel over the top of the dough.
• Place the pan in the refrigerator for 24 hours, or up to 72 hours.
• This extended cold ferment develops the sourdough flavor and firms up the dough, making it easier to handle when it's time to bake.
• The longer refrigerator rest generally produces a more pronounced sourdough flavor, although the result will also depend on your starter and fermentation conditions.
• Step 7: Prepare the Loaf for Baking. When you're ready to bake, preheat the oven to 450°F.
• Grease a second loaf pan well with butter or oil.
• Remove the dough from the refrigerator and gently lift it from the towel. Place it in the greased baking pan with the seam facing down.
• Use a sharp knife or bread lame to make one long cut down the center of the loaf. This score gives the bread a controlled place to expand as it bakes.
• Spray the top generously with water.
• Cover the loaf with an inverted, greased loaf pan or a piece of greased foil. The cover helps retain moisture during the first part of baking.
• Step 8: Bake the Bread. Bake the covered loaf for 30 minutes at 450°F.
• Carefully remove the cover and continue baking for another 20 minutes, until the crust is deep golden brown.
• If the crust begins browning too quickly, tent the loaf loosely with foil during the remaining baking time.
• The bread should be fully baked before you remove it from the oven. If you use an instant-read thermometer, aim for an internal temperature of approximately 200–210°F.
• Step 9: Cool Before Slicing. Remove the loaf from the pan and place it on a wire rack.
• Let the bread cool for at least 1 hour before slicing.
• I know it's tempting to cut into a warm loaf fresh from the oven, but giving it time to cool helps the crumb finish setting. Slicing too early can leave the center gummy and make the bread harder to cut into neat sandwich slices.