Making sourdough sandwich bread at home is a wonderful way to enjoy a soft, flavorful, and tangy loaf. Here’s a simple recipe for homemade Sourdough Sandwich Bread.
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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3 1/2 cups (420g) bread flour (you can also use all-purpose flour)
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1 tablespoon sugar or honey
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2 teaspoons salt
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2 tablespoons olive oil or melted butter
Instructions:
1. Mix the Dough:
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In a large mixing bowl, combine the warm water, sourdough starter, sugar (or honey), and olive oil (or melted butter).
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Stir to dissolve the starter and sugar. Add the bread flour and salt, and mix until a rough dough forms.
2. Knead the Dough:
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Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until the dough is smooth and elastic. If you have a stand mixer with a dough hook, you can knead the dough on low speed for about 5-6 minutes.
3. First Rise:
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Place the dough in a lightly greased bowl, cover it with a damp towel or plastic wrap, and let it rise at room temperature for about 4-6 hours, or until it has doubled in size. Since sourdough can be a bit slower, don’t worry if it takes longer.
4. Shape the Dough:
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After the first rise, punch down the dough to release the air. Gently shape the dough into a loaf. To do this, flatten it into a rectangle, then fold the sides toward the center and roll it up tightly, pinching the seam closed at the end.
5. Second Rise:
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Place the shaped dough into a greased 9×5-inch loaf pan. Cover it loosely with a damp towel or plastic wrap and let it rise for another 2-4 hours at room temperature until it rises 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 30-40 minutes, or until the top is golden brown, and the bread sounds hollow when tapped on the bottom. The internal temperature should reach around 190°F (88°C).
8. Cool and Slice:
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Let the bread cool in the pan for 10 minutes before removing it. Place it on a wire rack to cool completely. Once cool, slice and enjoy your homemade sourdough sandwich bread!
Tips:
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Starter: Make sure your sourdough starter is active and bubbly before using it. If you’re not sure, you can test it by floating a small spoonful of it in water—if it floats, it’s ready.
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Flavor and Texture: For a tangier flavor, you can allow the dough to rise more slowly by placing it in the fridge for an overnight rise (after shaping the loaf), then bring it back to room temperature before baking.
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Storage: Once cooled, you can store the bread in an airtight bag or bread box for 3-4 days. For longer storage, slice and freeze.
Enjoy your soft, flavorful sourdough sandwich bread!