I keep making this bread – it’s essentially Jimmy John’s bread and I often hollow out the inside like they do before I build the sandwich for a better bread-to-filling ratio. Anytime I find a bread recipe that calls for making a starter hours before, I just use sourdough starter since it’s already percolating in the refrigerator.
- 4 1/2 cups all-purpose flour
- 1 TBSP kosher salt
- 1 TBSP sugar
- 2 1/2 tsp. yeast
- 4 TBSP canola oil
- 1 1/2 cups water, room temperature
- 1/2 cup (115g) unfed sourdough starter
Place all ingredients in the bowl of a standing mixer fitted with a dough hook. Mix on low until a rough dough has formed, about 3 minutes. Let rest 10 minutes. Mix on low for another 7-10 minutes until the dough is smooth and elastic.
Place in a greased bowl and cover. Let rise until doubled in bulk, about an hour.
Turn out onto a lightly floured surface. Divide dough into quarters. Lightly grease 2 baking sheets.
Gently roll the dough into 4 uniform loaves, about 14″ long (or the length of the baking sheet). Place 2 loaves on each baking sheet about 6″ apart. Spray or brush the loaves with oil and cover with plastic wrap. Let rise until doubled in bulk, about an hour. Preheat oven to 375°F.
Bake for 30 minutes until light golden brown. Enjoy within 24 hours, or freeze until ready to use for best results.