sourdough sandwich bread

https://profoodhomemade.com/sourdough-sandwich-loaf/

TOTAL TIME:  (3 hours++)
20 min autolyse
10 to 12 mins in bread machine
1 hour first proof
45min to 1 hour final rise
30 min bake 
(plus optional 5 mins brown)

• The Poolish
• 200g  Strong white bread flour
• 200ml Filtered of bottled water
• 200g  Sourdough starter
• 6g Sugar
• mix until smooth, clean down the sides of the bowl and cover, leave at room temperature for 14 to 24 hours.
• 
  

• The main bread recipe
• The poolish that was made previously
• 265g / 9½oz Bread flour
• 20g / 1½ tbls vegetable oil or softened butter
• 1tsp / 8g Salt

no need to autolyse?

• The main bread recipe
• Combine the poolish, flour, oil, and salt into a shaggy mess and allow to rest for 20 mins
• 
  
• Tip into the bread machine and mix for 10 to 12 minutes, until you have a soft, smooth silky dough.

• Lightly oil a separate bowl, place the dough in the oiled bowl and cover it, allow it to rise (proof) for at least 1 hour in a warm draught free spot.

• Once you dough has doubled in size remove it from the bowl onto a lightly floured surface and knock it back, once degassed, form it into a fat sausage shape and place it in a 2lb / 900g well greased loaf pan/tin, lightly sprinkle it with flour cover with a dry lightweight cloth, and once again allow it to rise (proof) for one hour in a warm draught free spot.

• When there is only 10 minutes left on the rise, preheat your oven to 180°C 

• Once the dough is approx 4cm / 1½in above the top of the tin, place it the pre-heated oven, and set your timer for 30 minutes.

• Once the oven time is reached, take it out of the oven, and remove the loaf from the tin, place it back into the oven for a further 5 minutes to crisp up the sides and bottom.

• When the time is up, place it on a wire rack to cool for 30 minutes.