Easy Sourdough Sandwich Bread

i used almond rice milk for water., used about 14gms more of sourdough starter. It was okay, but tight crumb. Needed to let the bulk rise at rm. temp. before fridge. Otherwise good. Used maple sugar for sugar. Baked with enamel roaster like a cloche, with bread under, and a part of pan sticking over a pan of water to create steam. Baked 45 min then removed cover, baked longer if needs more browning. Checked internal temp to be 200 deg F or more.

500 g (4 cups) all purpose flour

60 g (4 tbsp.) unsalted butter, softened, cut into cubes

12 g (1 tbsp.) sugar

9 g fine sea salt

50 g (¼ cup) bubbly, active starter

270 g (1 cup + 2 tbsp) warm water

Note: Ingredients may have been altered from the original.

Directions at theclevercarrot.com

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