Easy Sourdough Sandwich Bread Recipe

** UPDATE: VIDEO GUIDANCE IS HERE ** The makeup of this dough is the same as this sourdough focaccia. Here, the dough is baked in a loaf pan, and there is no sea salt on top. This recipe yields one large loaf. You'll need a 10 x 5-inch loaf pan, such as this one. If you only have two smaller loaf pans, such as 8.5 x 4.5-inch pans, you should probably split the dough in half after the first rise. Plan ahead: This dough rises first for 6 to 18 hours  (or less if it is super hot out or if you live in a humid area) or until the dough doubles in volume; then again for about 4 to 6 hour or until the dough crowns the rim of the baking vessel. Troubleshooting: If you have issues with your dough being too sticky, please read this post: Why is my sourdough so sticky? The 4 common mistakes. If you're just getting started with sourdough, check out this post first. You'll find tips there on procuring a starter as well as how to feed it and maintain it. If you're up for making your starter from scratch, you can do so in just about 1 week.  Water: Chlorine in water can adversely affect sourdough. Leaving water at room temperature for 24 hours will allow most of the chlorine to escape. When I am in the habit of making sourdough bread, I fill a large pitcher with water and leave it out at room temperature. I use this for my sourdough breads and starter. Truth be told, I've used water straight from the tap and have not noticed a difference. Water quantity: Also, depending on where you live and the time of year, you may need to cut the water back. If you live in a humid environment, for instance, I would suggest starting with 400 g or 420 g water. If you are not using bread flour, you also may need to cut the water back a bit. So much success with sourdough relies on getting the water quantity right.  Starter: I use a 100% hydration starter, meaning it is equal parts by weight flour and water. If you need guidance on how to maintain a starter, see this post.