Sourdough White Sandwich Bread

In a mixing bowl, mix the following ingredients: milk, sourdough starter, salt, avocado oil, and honey. Add all of the flour and mix again.

Let the dough rest for at least 20 minutes, then do 3 rounds of stretch and folds over 1 hour. Let the dough rest for at least 10 minutes in between your sets of stretch and folds.

Cover it with a wet tea towel, plastic wrap, or a plastic hairnet to prevent it from drying out, and bulk ferment it for 8 - 10 hours at room temperature.

Dump the dough out onto a cutting board or other clean surface, spread, and press down lightly, forming an even rectangle.

Roll up the dough from one of the short sides. After each roll, press and pinch the seam down to seal the dough together. Continue rolling and pressing/pinching dough until the loaf is completely rolled up, making sure to seal the final roll really well. In the picture, the sealed side is up, you'll need to make sure the sealed side is down when you place it into the loaf pan.

Place the loaf into a loaf pan that's covered with parchment paper, keeping the sealed side down. Let it rest/rise in the loaf pan for another 4-5 hours.

When the dough has risen to about 2+ inches above the top of the loaf pan (should take about 2.5-4 hrs). It is ready to be baked. Preheat the oven to 375 degrees. Make sure you don't let it rest for too long, otherwise the dough will start deflating and become dense when baked.

Bake the risen loaf for 40-45 minutes at 375 degrees until the loaf is deep golden brown, and sounds hollow when tapped on the top/bottom.

Pull out the loaf using the parchment paper and turn it out onto a wire cooling rack. Cool for at least 1 hour before slicing.

Slice and enjoy! I personally think it tastes much better toasted.