sourdough sandwich bread

Making Sourdough Sandwich Bread combines the tangy flavor of sourdough with the soft, fluffy texture of traditional sandwich bread. It’s perfect for everyday use, whether for sandwiches, toast, or simply enjoying with butter. This recipe uses a sourdough starter to achieve the characteristic sour flavor and texture.

Homemade Sourdough Sandwich Bread Recipe

Ingredients:

• 1 cup active sourdough starter (fed and bubbly)
• 1 1/4 cups warm water (around 110°F/43°C)
• 3 1/2 cups all-purpose flour (plus extra for dusting)
• 1 1/2 teaspoons salt
• 2 tablespoons sugar (optional, helps with flavor and browning)
• 1/4 cup unsalted butter, softened (optional, for a softer texture)
• 2 tablespoons olive oil (or any vegetable oil)
• 1/4 cup milk (for added softness, optional)

Instructions:

Step 1: Activate the Sourdough Starter

1. Check the Starter: Make sure your sourdough starter is active and bubbly. You should be able to see it double in size after being fed for about 4-6 hours or overnight.
2. Prepare the Dough: In a large mixing bowl, combine 1 cup of active sourdough starter and 1 1/4 cups warm water. Stir to combine, making sure the starter is fully incorporated into the water.

Step 2: Mix the Dough

3. Add Dry Ingredients:
   • To the sourdough-water mixture, add 3 1/2 cups of flour, 1 1/2 teaspoons salt, and 2 tablespoons sugar (if using). Stir the ingredients together until the dough begins to come together. You can use a spoon or a stand mixer with a dough hook attachment.
4. Add the Wet Ingredients:
   • Add softened butter and olive oil (or vegetable oil). If using milk, add it at this stage as well. Mix until the dough is smooth and slightly sticky, but not too wet. You may need to add a little more flour if it’s too sticky.

Step 3: Knead the Dough

5. Knead by Hand or Mixer:
   • If kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
   • If using a stand mixer, knead the dough on low speed for about 6-8 minutes using a dough hook.
6. First Rise:
   • Once kneaded, shape the dough into a ball and place it in a lightly oiled bowl. Cover the bowl with a damp towel or plastic wrap. Allow the dough to rise in a warm place for about 4-6 hours (or overnight, if you prefer), or until it doubles in size. If you’re short on time, you can also let it rise for about 1-2 hours at room temperature.

Step 4: Shape the Dough

7. Shape the Dough:
   • Once 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 rolling it up tightly, pinching the seams to seal.
8. Prepare the Pan:
   • Grease a 9×5-inch loaf pan and place the shaped dough inside. Cover the pan with a damp towel or plastic wrap and let it rise for another 1-2 hours, or until the dough rises just above the lip of the pan.

Step 5: Bake the Bread

9. Preheat the Oven:
   • Preheat your oven to 375°F (190°C) about 30 minutes before baking.
10. Bake the Bread:
    • Place the loaf in the preheated oven and bake for 30-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If you’re unsure, use a thermometer—aim for an internal temperature of 190°F (88°C).
11. Cool the Bread:
    • Remove the bread from the oven and let it cool in the pan for about 10 minutes. After that, transfer the bread to a wire rack to cool completely before slicing.

Step 6: Slice and Serve

12. Slice and Enjoy:
    • Once the bread has cooled, slice it with a serrated knife. It’s perfect for sandwiches, toasted with butter, or enjoyed with your favorite spread.

Tips:

• Starter Consistency: Your sourdough starter should be fed and active. If it’s not bubbly or hasn’t been fed recently, your bread may not rise as expected.
• Flour: You can substitute some of the all-purpose flour with whole wheat flour if you want a denser, heartier loaf.
• Longer Fermentation: For a more developed sour flavor, you can let the dough ferment in the fridge overnight after the first rise. Just bring it to room temperature before shaping it into a loaf for the second rise.
• Storage: Store the bread at room temperature in a plastic bag or breadbox for up to 3-4 days. For longer storage, slice and freeze for up to 3 months.

This Sourdough Sandwich Bread is tangy, soft, and makes the perfect base for your favorite sandwiches. Enjoy the wonderful flavor that comes from your sourdough starter with every bite!