Feed the sourdough starter before bed or about 12 hours before you mix it with the rest of the ingredients. This recipe asks for an active, bubbly starter.
Add all the ingredients to the bowl of a stand mixer. (500 g all-purpose flour, 150 g sourdough starter, 250 g water, 60 g coconut oil or butter- softened, 3 Tbsp sugar, 5 g salt)
With the dough hook on, start the mixer on low speed. Now, gradually add the flour to the mixing bowl. Then, turn the mixer to medium speed and mix for about another 10 to 15 minutes, or until the dough pulls away from the sides of the bowl. Perform the window pane stress test.
Transfer the dough to an oiled bowl. Cover it with a plastic wrap or a tight lid to keep it from drying out. Place the bowl in a warm place to rise till it has about doubled in size.
It will take 2 to 6 hours for the dough to double in size, depending on the temperature of the room and your starter. This is the first proofing. I prefer to cold-proof it in the refrigerator overnight for long fermentation. This will allow your bread to ferment at a slower rate and will give your bread more flavor. You can proceed to the next step if you prefer to bake this on the same day.
Once the dough has doubled, grease the loaf pan or line it with parchment paper. On a lightly floured work surface, transfer the fermented dough.
Shape it into a rectangle and roll the dough into a loaf. (Refer to the photos above).Make sure to press the edges, tucking the ends underneath.
Place the seam side down in the loaf pan.
Cover the dough with oiled plastic wrap. Let it rest at room temperature until it has risen to about an inch above the rim of the loaf pan. This can take 4 to 5 hours. Note: The warmer the room, the faster the dough will rise. This is the final proofing.
Preheat the oven to 375 deg. F. Brush the dough with egg wash. Place the loaf pan on the middle rack. Bake for 40 to 50 minutes or until the top crust is golden brown.
Remove the loaf from the oven and place it on a wire rack. Let it cool for about 5 minutes in the pan. Using an oven mitt, carefully remove the bread out of the loaf pan and let it cool down completely.
