Easy Sourdough Sandwich Bread
This easy sourdough sandwich bread recipe is uncomplicated and the result is always soft and delectable!
Equipment
- 1 9x5 loaf pan
- Mixing bowl
- Bench scraper
- food scale or measuring cups and spoons
Ingredients
- 4 cups all-purpose flour or bread flour (500 grams (if using bread flour add 20-25 grams more water))
- 1 cup and 2.5 tablespoons lukewarm water (275 grams)
- 1/4 cup sourdough starter (50 grams (active & bubbly))
- 1 & 1/2 teaspoons salt (9 grams)
- 2 tablespoons sugar (24 grams)
- 2 tablespoons olive oil (28 grams)
Instructions
Make the dough
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Dissolve your sourdough starter and sugar in lukewarm water and mix using a fork. Add your flour, olive oil, and salt and mix by hand until all the flour has absorbed the water.
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Cover with plastic wrap and let the dough rest for 30 minutes.
Strengthen the dough
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Strengthen your dough by folding it into itself repetitively for 5-8 minutes.
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Additionally, you can use the scoop-and-slap method where you scoop under the dough and slap it against the bowl repetitively.
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Once the dough is smooth and the texture feels stronger. Place it in a greased bowl (oil or butter), cover it, and let it rest for 60 minutes.
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Perform 1-2 stretch and folds within 60-minute increments for optimal gluten development.
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If using baker's schedule option 2, after the dough has proofed it can be placed in the refrigerator for up to 24 hours. Once ready to be baked proceed to the shaping step.
The next morning-shape your dough
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Ensure the dough has increased in volume by 50%.
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Remove the dough from the bowl on a lightly floured surface. Allow it to rest for 5-10 minutes.
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Gently spread the dough out and roll it starting from the bottom into a log shape.
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Tighten the seams of the dough with your hand or bench scraper.
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Place the dough in a butter-coated loaf pan and cover it with plastic wrap. Coat your plastic wrap with oil to avoid sticking.
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Allow the dough to rest for 2-4 hours or more. The dough is ready to be baked once the center of the dough rises 1 inch above the loaf pan.
Prepare to bake
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Optional: preheat your oven to 500 degrees F for 20-30 minutes as this will help with a better oven spring.
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When ready to bake turn the oven to 375 degrees F, place your loaf pan in, and bake for 40-45 minutes or until golden brown.
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Upon removing the sourdough sandwich bread from the oven generously coat it with butter immediately. This will help give it that soft, beautiful crust.
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Let it rest for 5-10 minutes in the pan and then remove it to a cooling rack. Allow it to cool completely before cutting into it (about 1-2 hours).
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This bread can be stored in a bread bag for 3 days on your countertop. You can also double the recipe and freeze a loaf!
Enjoy :)
Notes
Baker's schedule option 1: Mix your dough the evening before to bake for the following mid-morning.
Baker’s schedule option 2: feed your starter in the evening, mix the dough the following morning, allow the dough to rise, and place it in the refrigerator overnight. Shape, proof, and bake the dough the following morning.
Bread flour: If using bread flour plan to add 15-20 grams of more water.
Proofing times: This is a 2-bulk rise recipe roughly 8-12 hours (bulk 1) and 2-4 hours (bulk 2) at 68 degrees F. The temperature of your home will make a difference in proofing time. If your home is warmer you may not need as much time. If your home is much cooler, try putting the bread in a warm place like an oven with the light on. The dough is ready once it has increased in volume by 50%.
Sugar: the sugar in this recipe can be substituted with honey or maple syrup if desired. You can also add a bit more sugar for a less sour taste.
Size of the sandwich loaf: For a taller sandwich loaf, let it rise a few inches above the pan before baking.
Nutrition
Nutritional information is automatically calculated and should be used as an approximation only.
