A naturally leavened loaf of toast that makes a great base for sandwiches. Describing the steps I'm assuming some experience with sourdough baking and won't go into detail about stretch and fold and steam baking etc. Happy to answer questions in the comments. <br />I've done this in a variety of loaf pans, the exact size doesn't matter. <br /> <br />The rough timeline is mixing/kneading, three hour proofing with stretch and fold, shaping, another three hours of undisturbed proofing, baking.

Share: