If you're looking to master the art of sourdough baking, the CANOLE Sourdough Sandwich Loaf is an excellent recipe to try at home. Using 110g of active starter gives the bread a robust flavor and natural leavening power. Combining 350g of water with 500g of bread flour ensures a well-hydrated dough that develops good structure. Adding 10g of sea salt not only enhances the flavor but also strengthens the gluten network, while the 10g of honey contributes a subtle sweetness and helps with browning. Olive oil adds moisture and a pleasant richness to the crumb. The process involves letting the dough rise for 1 hour initially, which activates the yeast and allows gluten formation. Performing 4 rounds of stretch and folds improves dough elasticity and air retention, critical for a soft yet airy crumb. After this, the dough is proofed for about 8 hours; refrigeration overnight slows fermentation, enhancing flavor complexity and improving dough handling. Shaping the dough in the morning and allowing it to rise in a loaf pan gives it a classic sandwich bread shape. Baking at 400°F for 35 minutes creates a golden crust while ensuring the interior bakes thoroughly without drying out. For best results, remember to monitor dough consistency and proofing times, as these may vary depending on room temperature and starter activity. This CANOLE sourdough sandwich loaf is perfect for sandwiches, toast, or as an accompaniment to meals, making homemade sourdough accessible and rewarding for home bakers.