Sourdough Sandwich Bread
A delightful recipe for making homemade sourdough sandwich bread that is soft, flavorful, and perfect for any sandwich.
Equipment
- Stand Mixer
- Loaf pan
- Wire Rack
Ingredients
Dry Ingredients
- 500 g all-purpose flour
- 12 g sugar
- 9 g fine sea salt
Wet Ingredients
- 60 g unsalted butter, softened and cubed
- 50 g active sourdough starter
- 270 g warm water
Instructions
Dough Preparation
- Mix the Dough: In a stand mixer, combine flour, butter, sugar, and salt. Mix until it looks like coarse crumbs. Add sourdough starter and warm water, mix until fully absorbed. Rest for 30 minutes.
- Knead the Dough: Knead on medium-low speed for 6 to 8 minutes until smooth and elastic. Alternatively, knead by hand for 8 to 10 minutes.
- Bulk Rise (Overnight Fermentation): Cover the dough and let it rise overnight at room temperature until doubled in size.
- Shape the Dough: Turn out the dough, flatten gently, and shape into a log. Rest for 5 to 10 minutes before placing in a buttered loaf pan seam side down.
- Second Rise: Cover the loaf pan and let the dough rise at room temperature for 1½ to 2½ hours until domed above the pan. Preheat the oven to 375°F.
- Bake: Bake for 45 to 50 minutes until golden brown and hollow when tapped. Cool in the pan for 10 minutes then on a wire rack.
Notes
Ensure your sourdough starter is bubbly and recently fed. A longer fermentation enhances flavor and texture. Pay attention to the dough’s size during the bulk rise; if it hasn’t doubled, give it more time.
Nutrition
Serving: 1sliceCalories: 150kcalCarbohydrates: 22gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 200mgFiber: 1gSugar: 1g
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