sourdough sandwich bread

Description:

Sourdough Sandwich Bread is a soft, tender loaf with a slight tang, perfect for everyday use. It’s great for sandwiches, toast, or just enjoying with butter. This recipe uses natural sourdough starter for leavening and flavor.

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/4 cups (300ml) warm water
• 3 1/2 cups (420g) bread flour (or all-purpose flour)
• 2 tablespoons (28g) unsalted butter, softened
• 1 tablespoon (15g) sugar or honey
• 1 1/2 teaspoons salt

Equipment:

• Mixing bowl
• Dough scraper or wooden spoon
• 9×5-inch loaf pan
• Plastic wrap or towel
• Oven

Instructions:

1. Mix the Dough:

• In a large mixing bowl, combine the active sourdough starter, warm water, and sugar/honey. Stir to dissolve the starter.
• Add the flour and salt. Mix until a rough dough forms, then knead in the softened butter.

2. Knead and Rest:

• Knead the dough for about 8-10 minutes until smooth and elastic. The dough should be slightly sticky but firm enough to hold its shape.
• Cover the dough with plastic wrap or a damp towel and let it rest for 30 minutes.

3. Bulk Fermentation:

• After the rest, knead the dough briefly to develop the gluten further. Shape it into a ball and place it in a clean, lightly oiled bowl. Cover and let it ferment at room temperature for 4-6 hours, or until the dough has doubled in size. The exact time will vary depending on the temperature of your kitchen.

4. Shape the Dough:

• After the bulk fermentation, punch down the dough to release any air bubbles. Turn it out onto a lightly floured surface and shape it into a log, about the length of your loaf pan.

5. Proof the Loaf:

• Place the shaped dough into a greased 9×5-inch loaf pan. Cover the loaf with a damp towel or plastic wrap and allow it to proof for 2-4 hours, or until it has risen just above the rim of the pan.

6. Preheat the Oven:

• Preheat your oven to 375°F (190°C).

7. Bake the Bread:

• Once the dough has proofed, bake the bread for 35-40 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
• Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Total Time:

• Preparation Time: 20 minutes
• Resting/Fermentation Time: 6-8 hours (bulk ferment + proof)
• Baking Time: 35-40 minutes
• Total Time: 7-9 hours

Nutritional Information (per slice, based on 12 slices):

• Calories: 140
• Total Fat: 2g
• Cholesterol: 5mg
• Sodium: 190mg
• Total Carbohydrates: 26g
  • Sugars: 1g
• Protein: 4g

Notes:

• Active Starter: Make sure your starter is active and bubbly for the best results. Feed it 4-6 hours before using it in the recipe.
• Make-Ahead: You can refrigerate the dough during the bulk fermentation step to slow down the process and bake the next day.
• Storage: Store leftover bread in an airtight container for up to 3 days or freeze for longer storage.

This Sourdough Sandwich Bread is the perfect everyday loaf, with a mild sourdough flavor and soft texture that’s ideal for toast or sandwiches!