Whole Wheat Sourdough Sandwich Loaf

Instructions

1. Mix the starter, water, maple syrup, and olive oil. Add the flours and salt and mix until cohesive.
2. Knead 5 minutes, or do 3 sets of stretch-and-folds 30 minutes apart.
3. Bulk ferment 5–7 hours at room temperature until about 75% larger.
4. Shape into a tight log and place in an oiled loaf pan. Cover and refrigerate overnight, or proof 2–3 hours at room temperature until it domes just above the rim.
5. Bake at 375°F for 40–45 minutes until the internal temperature reaches 200°F.
6. Brush the top with olive oil for a soft crust and cool fully before slicing.