Sourdough Sandwich Bread
Listen up, breadheads! Today, we’re ditching the store-bought and crafting a sourdough sandwich loaf so magnificent, your PB&J will weep tears of gratitude. Think pillowy crumb, crust with a crunch that could sing opera, and a tang that makes even the most jaded taste bud tap-dance.
Now, I know what you’re thinking: “Sourdough? Isn’t that a hipster project that ends in starter suicide?” Trust me, friend, this recipe is like your grandma’s hug in yeast form – foolproof and bursting with love. And hey, if you’re a one-loaf kind of soul, just halve the ingredients.
No judgement, but your taste buds might judge you later. So, preheat your oven to a symphony of crackle and let’s get this dough party started!
Prepare yourselves for a journey of floury fingers, bubbling bubbles, and crust so golden, it’ll light up your Instagram like a thousand sunshine emojis.
In just a few (well, maybe seven) hours, you’ll be slicing into a masterpiece, and that, my friends, is the true definition of bread-winning. Ready? Let’s bake!
Questions I get about this recipe:
Q: How long does this recipe take?
A: The total time will depend on the specific recipe and your sourdough starter’s activity, but expect around 7-8 hours for a basic recipe.
Q: What kind of flour should I use?
A: Bread flour is ideal for its high gluten content, but all-purpose flour can work too. Whole wheat flour can be added for extra flavor and nutrients.
Q: Do I need a Dutch oven?
A: Not necessarily, but using a Dutch oven can trap steam and create a crusty.
What you need to make the loaf:
200g (about 1 cup) active sourdough starter
20g (about 2.5 teaspoons) kosher salt
860g (3+ cups) water, room temperature
1024g (8 cups) bread flour
Olive oil for drizzling
Butter for greasing pans
How to make the bread:
Combine starter, salt, and water in a large bowl. Stir in flour until a shaggy dough forms.
Knead for 10 minutes by hand or 5 minutes with a stand mixer until dough is smooth and elastic. Drizzle with olive oil and cover with plastic wrap.
Bulk fermentation: Let dough rise at room temperature for 6-8 hours, performing stretch and folds every 30 minutes for the first 2 hours. Dough should double in size.
Divide dough in half and shape into tight boules. Place each in a greased loaf pan.
Proofing: Cover pans and let rise at room temperature for 3-4 hours, or until dough reaches the top of the pan.
Baking: Preheat oven to 425°F (220°C). Score loaves and bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for 30-35 minutes more, or until internal temperature reaches 190°F (88°C).
Cool completely on a wire rack before slicing.
Tips:
This recipe can be easily adapted to include other ingredients like seeds, nuts, or dried fruit. Add them during the bulk fermentation after the first stretch and fold.
The proofing times can vary depending on your starter’s activity and room temperature. Be patient and wait for the dough to double in size before proceeding.
If you don’t have two loaf pans, you can bake the loaves one at a time or use a Dutch oven for the second loaf.
Printable Recipe:
Sourdough Sandwich Bread
Craving a crusty symphony of tang and crunch? Look no further than this foolproof sourdough sandwich loaf! Forget store-bought blandness, this beauty boasts a pillowy crumb that'll cradle your fillings like a dream. Just a few hours (we promise it's worth it!) and you'll be wielding a golden masterpiece ready to elevate your lunch game. Feeling solo? Halve the ingredients and bake a loaf just for you (no judgement, but good luck resisting seconds). Now, preheat your oven and let's get this dough party started!
Ingredients
- 200g (about 1 cup) active sourdough starter
- 20g (about 2.5 teaspoons) kosher salt
- 860g (3+ cups) water, room temperature
- 1024g (8 cups) bread flour
- Olive oil for drizzling
- Butter for greasing pans
Instructions
- Combine starter, salt, and water in a large bowl. Stir in flour until a shaggy dough forms.
- Knead for 10 minutes by hand or 5 minutes with a stand mixer until dough is smooth and elastic. Drizzle with olive oil and cover with plastic wrap.
- Bulk fermentation: Let dough rise at room temperature for 6-8 hours, performing stretch and folds every 30 minutes for the first 2 hours. Dough should double in size.
- Divide dough in half and shape into tight boules. Place each in a greased loaf pan.
- Proofing: Cover pans and let rise at room temperature for 3-4 hours, or until dough reaches the top of the pan.
- Baking: Preheat oven to 425°F (220°C). Score loaves and bake for 20 minutes, then reduce heat to 375°F (190°C) and bake for 30-35 minutes more, or until internal temperature reaches 190°F (88°C).
- Cool completely on a wire rack before slicing.
Notes
- These recipes can be easily adapted to include other ingredients like seeds, nuts, or dried fruit. Add them during the bulk fermentation after the first stretch and fold.
- The proofing times can vary depending on your starter's activity and room temperature. Be patient and wait for the dough to double in size before proceeding.
- If you don't have two loaf pans, you can bake the loaves one at a time or use a Dutch oven for the second loaf.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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