Here’s a recipe for making Sourdough Sandwich Bread, perfect for making delicious sandwiches with a soft and fluffy texture and a hint of tang from the sourdough.
Ingredients:
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1 cup (240g) active sourdough starter (100% hydration)
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1 cup (240ml) warm water
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4 cups (480g) bread flour
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2 tablespoons sugar or honey
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1 tablespoon salt
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2 tablespoons unsalted butter, melted
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1/4 cup (60ml) milk (you can use whole milk or a non-dairy alternative)
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2 tablespoons olive oil or more melted butter (for greasing the pan and brushing the top)
Instructions:
1. Mix the Dough:
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In a large bowl, combine the warm water and sugar (or honey). Add your sourdough starter and mix until it’s dissolved. Let it sit for a few minutes to activate.
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Add the bread flour, salt, melted butter, and milk to the bowl. Mix everything together until you form a shaggy dough. You can use a spoon or your hands to mix.
2. Knead the Dough:
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Transfer the dough to a floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If you have a stand mixer with a dough hook, you can knead it on medium speed for 5-7 minutes.
3. First Rise (Bulk Fermentation):
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Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it rise for about 4-6 hours, or until it has doubled in size. If your kitchen is cooler, it may take a little longer.
4. Shape the Dough:
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After the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then folding the edges in and rolling it up tightly.
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Place the shaped dough into a greased 9×5-inch loaf pan. Press it down slightly to fit snugly into the pan.
5. Second Rise:
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Cover the loaf with a damp cloth or plastic wrap and let it rise for another 1-2 hours, or until it has risen to about 1 inch above the top of the pan.
6. Preheat the Oven:
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Preheat your oven to 375°F (190°C) during the final 30 minutes of the second rise.
7. Bake the Bread:
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Once the dough has fully risen, bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
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You can check the internal temperature with a thermometer; it should be around 190°F (88°C).
8. Cool the Bread:
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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.
9. Enjoy:
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Slice your sourdough sandwich bread and use it for your favorite sandwiches, or simply toast it with butter for a delicious snack.
Tips:
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Starter: Make sure your sourdough starter is active and bubbly before using it. If you’re unsure, you can do the “float test” by dropping a spoonful of starter in a glass of water — if it floats, it’s ready to use.
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Longer Fermentation: For a stronger sourdough flavor, you can refrigerate the dough after the first rise (bulk fermentation) and let it slowly rise overnight. Let it come to room temperature before shaping and doing the second rise.
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Storage: Once cooled, store the bread in an airtight container for 3-4 days at room temperature or freeze for longer storage.
Enjoy your homemade Sourdough Sandwich Bread! It’s perfect for sandwiches, toasting, or even as a base for a savory bread pudding.