sourdough sandwich bread

Sourdough Sandwich Bread is a soft, slightly tangy bread that’s perfect for making sandwiches. It has the characteristic flavor of sourdough but with a soft, airy crumb and a tender crust, making it ideal for everyday use. Here’s a straightforward recipe for you to try!

Sourdough Sandwich Bread Recipe

Ingredients:

• 1 cup (240g) active sourdough starter (100% hydration, bubbly)

• 1 cup (240g) warm water

• 3 cups (360g) all-purpose flour (you can use bread flour for a chewier texture)

• 2 tablespoons honey or sugar

• 1 1/2 teaspoons salt

• 2 tablespoons olive oil or melted butter

• 1 tablespoon vital wheat gluten (optional, helps with softness, especially for 100% whole wheat versions)

Instructions:

1. Activate the Sourdough Starter:

   • Ensure your sourdough starter is active and bubbly before starting. If you’re unsure, feed it 4-6 hours before beginning your bread recipe to ensure it’s at its peak.

2. Mix the Dough:

   • In a large bowl, combine the sourdough starter, warm water, and honey (or sugar). Stir to combine.

   • Add the flour and salt. Mix until a dough begins to form. The dough will be sticky at first but should come together after a few minutes of mixing.

3. Knead the Dough:

   • Turn the dough onto a floured surface and knead for 8-10 minutes, or until smooth and elastic. If you’re using a stand mixer with a dough hook, knead on low speed for 5-7 minutes.

   • You can also use the “stretch and fold” method: stretch a portion of the dough and fold it over itself, turning the dough a quarter turn after each fold. Repeat for 5-10 minutes.

4. Bulk Fermentation (First Rise):

   • Grease a large bowl with a bit of oil and place the dough inside. Turn the dough so it’s coated with oil, then cover the bowl with a damp towel or plastic wrap.

   • Let the dough rise at room temperature for about 4-6 hours, or until it has doubled in size. This will vary depending on the temperature of your kitchen and the activity level of your starter.

5. Shape the Dough:

   • After the dough has risen, punch it down gently to release any large air bubbles.

   • Shape the dough into a loaf. To do this, flatten the dough into a rectangle and fold the edges in toward the center. Then, roll the dough tightly, pinching the seam at the bottom to seal it.

6. Second Rise (Proofing):

   • Place the shaped dough into a greased 9×5-inch loaf pan. Cover it loosely with a towel or plastic wrap and let it rise for 1-2 hours at room temperature, or until the dough has risen to about 1 inch above the rim of the loaf pan.

7. Preheat the Oven:

   • Preheat your oven to 375°F (190°C) while the dough is proofing.

8. Bake the Bread:

   • Once the dough has finished its second rise, place the loaf in the preheated oven. Bake for 30-35 minutes or until the bread is golden brown on top. The internal temperature should reach about 190°F (88°C). You can also tap the bottom of the loaf; it should sound hollow when it’s done.

9. Cool:

   • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Tips for Sourdough Sandwich Bread:

• Flour Type: If you want a slightly chewier and denser bread, use bread flour. If you prefer a softer bread, all-purpose flour works well.

• Sourdough Starter: Make sure your starter is active. If it hasn’t been fed recently, give it a refresh before using it in the recipe.

• Storage: Once cooled, store your sourdough sandwich bread in an airtight container or a bread bag at room temperature for up to 4-5 days. You can also freeze the loaf or slices for longer storage.

This Sourdough Sandwich Bread is perfect for making hearty sandwiches, toast, or even as a base for French toast. Its tangy flavor from the sourdough starter adds depth to any sandwich filling, making it a favorite for lunch!