I make an lean sourdough sandwich loaf about once every 5 days. It's a workhorse that can handle most things you would want a piece of bread for.

I use a 1.25lb loaf pan. The provided bulk & proof times are based on my starter in my oven with the light on, a ~82°F dough temp. You can sub some of the flour for whole wheat (<=15%), but be warned that the loaf will be quite dense; the dough weighs itself down in the pan and the reduced gluten can't handle it.

Ingredients

• 450g Bread Flour
• 290g Water [68%]
• 100g Ripe Starter
• 10g Salt [2%]

Directions

1. Combine flour and water. Let rest for 20-30 minutes.
2. Add starter and salt, combine.
3. Bulk ferment until doubled in size (5 hours). During this, stretch and fold every 20-30 minutes until the dough is silky, elastic, and strong.
4. Dump the dough onto a floured surface, flatten into a wide rectangle, and fold it over itself in thirds (letter folds). Rotate the dough, flatten, and fold again. Flip, place in loaf pan, and cover with plastic.
5. Proof until dough is visibly puffy (2 hours). Uncover 5 minutes before baking to form a skin. Flour and score the dough lengthwise just before baking.
6. Bake at 450F, first for 20 minutes with steam, then 15 minutes without.