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!
