Making Homemade Sourdough Sandwich Bread is a great way to enjoy the tangy flavor of sourdough in a soft, sandwich-friendly loaf. This recipe incorporates a sourdough starter for natural leavening, creating a deliciously chewy and flavorful bread perfect for sandwiches, toast, or just enjoying on its own.
Ingredients:
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1 cup (240g) active sourdough starter (100% hydration)
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1/2 cup (120ml) warm water
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3 cups (360g) bread flour (or a combination of bread and whole wheat flour)
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2 tablespoons olive oil or melted butter
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1 1/2 teaspoons salt
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2 teaspoons sugar or honey (optional, for a slightly sweeter loaf)
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1/4 cup (60ml) milk (optional, for softer bread)
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1/2 cup (120ml) warm water (for mixing the dough)
Instructions:
1. Mix the Dough:
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In a large mixing bowl, combine the active sourdough starter and 1/2 cup of warm water. Stir until the starter is dissolved.
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Add the bread flour, olive oil (or melted butter), sugar (or honey), salt, and milk (if using). Mix until the ingredients are incorporated, forming a rough dough.
2. Knead the Dough:
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Transfer the dough onto a lightly floured surface and knead for about 8-10 minutes, or until the dough is smooth, elastic, and slightly tacky to the touch. You can also use a stand mixer with a dough hook on medium speed for about 5-7 minutes.
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Add a little extra flour if needed, but try not to add too much, as a slightly sticky dough will yield a more tender loaf.
3. First Rise (Bulk Fermentation):
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Place the dough in a lightly greased bowl. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. If your kitchen is cooler, the rise might take longer, so keep an eye on it.
4. Shape the Dough:
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Once the dough has doubled in size, punch it down to release the air.
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Turn the dough onto a floured surface and shape it into a rectangle (about the size of your loaf pan). Roll it up tightly into a log and tuck the ends under to fit into a greased 9×5-inch loaf pan.
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Smooth the top of the dough and lightly grease or oil the surface.
5. Second Rise:
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Cover the loaf pan with a cloth or plastic wrap and let the dough rise again for about 1 to 1.5 hours, or until it has risen slightly above the top of the pan. The dough should be puffy and ready to bake.
6. Preheat the Oven:
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While the dough is rising, preheat your oven to 375°F (190°C). Position the rack in the middle of the oven.
7. Bake the Bread:
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Once the dough has fully risen, place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. You can also use a thermometer to check the internal temperature — it should be around 190°F (88°C).
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If the bread is browning too quickly, you can cover it loosely with aluminum foil during the last 10 minutes of baking.
8. Cool:
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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 for Success:
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Starter: Make sure your sourdough starter is active and bubbly before starting the recipe. Feed it 4-6 hours before you plan to bake to ensure it’s strong and ready.
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Shaping: When shaping the dough into a loaf, be sure to roll it up tightly and pinch the seams to help the loaf rise evenly in the pan.
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For a softer crust: Brush the top of the loaf with melted butter or oil immediately after baking to soften the crust.
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Storage: Once the bread has cooled, store it in an airtight container at room temperature for up to 3-4 days. You can also freeze the bread for up to 3 months. Slice it before freezing for easier access!
Enjoy your homemade sourdough sandwich bread for sandwiches, toast, or just a delicious snack with butter!