Mill your flour and set aside
In a bowl, measure water, egg, maple syrup, oil, sourdough starter and whisk together.
In your stand mixer, add wet ingredients to your flour. Mix together until all clumps are gone. Let dough autolyse for 1 hour.
After autolysing, add your salt. Knead dough with dough hook on speed 2 for 5-10 minutes until dough has a windowpane.
Let the dough bulk ferment in a flat sided clear container and let bulk ferment until the dough has risen 40-50%. If you allow it to rise too much your dough will overferment and be difficult to work with.
Dump out your dough on an oiled surface. Divide your dough into 2 900g loaves and place into your parchment lined stainless steel loaf pans.
Allow your dough to rise in the pans until nearly doubled, are puffy and about 1 inch above your sandwich pans.
Preheat your oven to 350 degrees as your loaves get close to being done rising.
Brush your loaves with an egg wash.
Once your oven is preheated, add your loaves to the oven and bake for 40-45 minutes. Your loaves will be 200-205 degrees in the middle when finished.
Remove your loaves from the oven and out of the sandwich pans. Take off the parchment paper and let cool on a wire rack.
Let your loaves cool fully before slicing into them to avoid gumminess.
Store in a ziplock or bread bag for up to 5 days. You can also freeze your loaves and thaw later if you want!
