Prepare dough using the Sourdough Bread Master Recipe.

Continue here after preparing and rising the dough:

• Turn the dough out onto a lightly floured surface. Knead gently 2-3 times.
• Press the dough out into a large rectangle.
• Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
• With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
• Place the loaf in the prepared loaf pan. Cover with greased plastic wrap. Allow to rise for 1 hour.
• Preheat oven to 375˚.
• Remove Plastic wrap.
• prepare the egg wash by combining 1 egg yolk and 1 tsp water and whisking with a fork. Brush the top of the bread with egg wash.
• Bake on the middle rack for 40 – 50 minutes until internal temperature reaches 190˚. If the top browns too quickly cover with foil until done baking.
• Remove and let cool on baking rack for 10 minutes. Turn out and allow to completely cool before slicing and serving.

Demi-loaves and Hoagie Rolls

• Begin the recipe as you would with the bread loaf - Prepare dough using the Sourdough Bread – Master Recipe.
• When ready to shape - Divide the dough into 4 equal pieces for demi loaves or 6 equal pieces for hoagie buns. The shaping of the loaves is the same as the larger bread loaf – Working one piece at a time, press the dough out into a large rectangle. Fold the dough in thirds bringing one side to the middle and layering the other side on top, like a tri-fold letter.
• With the seam side up, roll the dough from the end closest to you toward the other end. Turn the seam side up and pull the sides around to the seam to form an elongated loaf, pinching the dough together at all the seams.
• For a more rustic loaf, place the shaped dough pieces onto a parchment lined baking sheet, 2 loaves to a sheet for the demi loaves and 3 loaves per sheet for the hoagies. To achieve more uniform loaves, use small loaf pans or form aluminum foil into a boat shape and place each loaf in a boat for baking.
• Cover and rise for 1 hour. Remove plastic wrap and brush with egg wash. Additional toppings can be added.*
• For the Demi Loaves – Slash the dough down the center or 3 diagonal slashes across the top with a sharp knife or bread lame.
• Bake at 350˚ for 20 -30 minutes, depending on the size of the loaves. The top should be golden brown and the internal temperature should be 190˚