sourdough sandwich loaves

Sourdough Sandwich Loaf (No Yeast) Recipe

Ingredients:

• 1 cup (240g) active sourdough starter (fed and bubbly)
• 1 1/4 cups (300ml) warm water
• 2 tablespoons honey (or sugar)
• 2 tablespoons olive oil (or melted butter)
• 4 cups (480g) bread flour (or all-purpose flour)
• 1 1/2 teaspoons salt

Instructions:

Step 1: Feed the Sourdough Starter

1. If your starter has been in the fridge, take it out and feed it at least 4-6 hours before starting the recipe (or overnight) until it becomes bubbly and active. You’ll need about 1 cup for this recipe.

Step 2: Mix the Dough

1. In a large mixing bowl, whisk together the active sourdough starter, warm water, honey, and olive oil until well combined.
2. Add the flour and salt to the wet ingredients and stir until a rough dough forms. The dough will be slightly sticky but should come together into a ball.

Step 3: Autolyse (Rest)

1. Cover the bowl with a clean kitchen towel and let the dough rest for 30-45 minutes. This rest period (autolyse) helps hydrate the flour and makes the dough easier to work with.

Step 4: Knead the Dough

1. After the rest period, knead the dough for about 8-10 minutes until smooth and elastic. You can knead by hand or in a stand mixer fitted with the dough hook.

Step 5: Bulk Fermentation (First Rise)

1. Place the kneaded dough in a clean, oiled bowl, cover it with a towel, and let it rise in a warm spot for 3-4 hours, or until it has doubled in size. The rise time will depend on the strength of your starter and the temperature of your kitchen.

Step 6: Shape the Dough

1. Once the dough has risen, gently deflate it and turn it out onto a lightly floured surface. Shape the dough into a loaf by folding it into a rectangle, rolling it up tightly, and tucking the ends under to form a loaf shape.
2. Place the shaped loaf into a greased 9×5-inch loaf pan.

Step 7: Proof (Second Rise)

1. Cover the loaf pan with a towel or plastic wrap and let it proof at room temperature for 2-3 hours, or until the dough rises just above the edge of the loaf pan.

Step 8: Bake the Bread

1. Preheat your oven to 375°F (190°C). Once the dough has risen, bake the loaf for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
2. If the top is browning too quickly, you can tent the loaf with foil during the last 10 minutes of baking.

Step 9: Cool and Slice

1. Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.

Tips:

• Fermentation Time: Sourdough bread can take longer to rise than yeast bread, so be patient! If your kitchen is cool, you can let the dough rise longer.
• Flour Substitution: You can use a mix of whole wheat and bread flour for a heartier loaf, but you may need to adjust the water amount.
• Freezing: This loaf freezes well! Just slice it and freeze in an airtight bag. You can toast slices straight from the freezer.

Cooking Time:

• Prep Time: 30 minutes (plus rise time)
• Cook Time: 35-40 minutes
• Total Time: 6-8 hours (including rising and proofing)

Nutritional Information (per slice, makes about 12 slices):

• Calories: ~150 kcal
• Protein: ~4g
• Fat: ~2g
• Carbohydrates: ~30g
• Fiber: ~1g

This Sourdough Sandwich Loaf is a wonderful no-yeast bread that’s perfect for sandwiches, toast, or even French toast! It has a soft, airy crumb and a slight tang from the sourdough starter, making it deliciously versatile.