sourdough sandwich loaf

Sourdough Sandwich Loaf Recipe

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/2 cups (360ml) warm water
• 1/4 cup (50g) sugar or honey
• 2 teaspoons salt
• 5 tablespoons (70g) unsalted butter, softened (plus more for greasing the pan)
• 5-6 cups (600-720g) all-purpose flour or bread flour

Instructions:

1. Prepare the Starter:
   • Ensure your sourdough starter is active and bubbly. If it’s been refrigerated, feed it and let it become active at room temperature before using.
2. Mix the Dough:
   • In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir until the sugar or honey is dissolved.
   • Add the softened butter and mix well.
   • Gradually add the flour and salt, mixing until a shaggy dough forms.
3. Knead the Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until the dough becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment to knead the dough.
4. First Rise:
   • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 3-4 hours, or until it has doubled in size. The rising time may vary depending on the temperature of your kitchen and the activity of your starter.
5. Shape the Dough:
   • Once the dough has risen, punch it down to release the air. Turn it out onto a lightly floured surface and shape it into a loaf.
   • Grease a 9×5-inch loaf pan with butter. Place the shaped dough into the prepared loaf pan.
6. Second Rise:
   • Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise in a warm place for another 2-3 hours, or until it has doubled in size and risen just above the rim of the pan.
7. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
8. Bake the Bread:
   • Once the dough has risen, uncover the loaf pan and place it in the preheated oven.
   • Bake for 35-40 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
   • If the top of the bread is browning too quickly, you can tent it with aluminum foil.
9. Cool the Bread:
   • Remove the bread from the oven and let it cool in the pan for about 10 minutes.
   • Transfer the bread to a wire rack to cool completely before slicing.

Tips:

• Active Starter: Ensure your sourdough starter is at its peak activity for the best rise and flavor.
• Kneading: Proper kneading is crucial for developing gluten and achieving a good texture.
• Storage: Store the bread in an airtight container at room temperature for up to 3 days, or slice and freeze for longer storage.

Enjoy your homemade sourdough sandwich loaf, perfect for toast, sandwiches, and more!