Mix all the ingredients together in a bread maker that allows for a long rise time. Kneed 5-10 minutes, then let it rise (bulk ferment) seven hours. Kneed again and start a second rise time for one more hour. Bake approximately one hour and five minutes. Allow to cool before slicing and serving.

Note: I use a Zojirushi Supreme bread maker that has customizable settings. If you don’t have a bread machine that allows for a long rise time, you could make it on the dough setting and leave it in the machine after the cycle ends for a total of about 6-7 hours, then start a bread baking cycle from the beginning with the dough. If you want to make sourdough sandwich bread without a bread maker, there are plenty to be found! I usually prefer to have around 70-75% water or milk in my recipes, but most recipes I’ve found only call for 50-60% hydration. I definitely recommend more moisture to keep the bread soft and yummy!