adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Sourdough Sandwich Bread
Sourdough Sandwich Bread
0 Likes
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
540 minutes
Whip up the perfect sourdough sandwich bread - light, airy, with a hint of sweetness - for the ultimate sandwich experience.
Ingredients:
  • 1/2 cup (113g) active sourdough starter
  • 1 1/4 cup (282g) water
  • 3 1/2 (420g) bread flour
  • 2 teaspoons (10g) kosher salt
  • 4 tablespoons (56g) unsalted butter, softened
  • Olive oil, melted butter, or an egg wash as needed, for brushing the loaf
Instructions:
  • Combine starter and water until dissolved. Add honey, flour, salt, and butter. Mix until flour is hydrated. Use hands to mix into homogenous dough (2-3 min). Don't worry if it's sticky. Cover with plastic wrap and let it rest in a warm place for 45 min.
  • Prepare for the dough: Keep plastic wrap and a lightly oiled bowl nearby. Place the dough on a lightly floured surface until it becomes less sticky. Knead the dough gently for 10 minutes until smooth and cohesive. Transfer the dough to the oiled bowl and cover with plastic wrap.
  • Let the dough rest: Allow the dough to rise untouched until it doubles in size, approximately 4 to 6 hours.
  • Refrigerate the dough overnight: Gently press the air out of the dough in the bowl, shape it into a tight ball, cover with plastic wrap, and refrigerate. This enhances flavor development and prevents overproofing.
  • Prepare the loaf pan: Line with parchment paper and grease. After the overnight proof, transfer the dough to a floured surface. Shape the dough into a 20x12-inch rectangle using your hands or a rolling pin. Fold the top and bottom edges toward the center like folding a letter. Rotate the dough 90 degrees, then gently roll it into a log with tension. Place the shaped dough seam-side down in the lined loaf pan.
  • Cover the pan with lightly oiled plastic wrap and let the dough rise at room temperature until it reaches at least 1/2 inch above the pan.
  • Preheat your oven to 375°F along the center rack as soon as the loaf is ready to bake.
  • Score the dough: Use a sharp paring knife or a lame to make a 1/4 inch deep vertical slash down the center of the dough.
  • Prepare your loaf: Gently coat it with a luscious egg wash, melted butter, or fragrant olive oil, then bake for 40-45 minutes until beautifully golden brown or reaching 200°F at its core with an instant-read thermometer.
  • Cool the loaf: Gently transfer the loaf from the pan to a wire rack. Let it cool for 30 minutes before slicing to ensure a perfectly set crumb and easy slicing.
  • To preserve the freshness of your bread, tightly wrap it in plastic wrap to retain moisture, especially in a dry climate. For longer storage, slice the bread before freezing and wrap each slice in foil. When ready to enjoy, allow the loaf to sit at room temperature briefly to easily separate slices, then toast to perfection.

Similar Recipes