Sourdough Sandwich Bread
"Make the BEST fluffy and soft crust sourdough sandwich bread with King Arthur Flour and our easy no-knead overnight rise recipe!..."
INGREDIENTS
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1/3 cup (65 grams) sourdough starter, bubbly and active ((fed within 12-24 hours))
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1⅓ cups (300 grams) warm water, filtered ((95º to 100º F))
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1/4 cup (56 grams) granulated sugar
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3½ -4 cups (500 grams) bread flour (I recommend weighing your flour, see notes for using measuring cups)
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1½ tablespoons (20 grams) extra-virgin olive oil
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2 teaspoons (9 grams) sea salt
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