Print

Sourdough Sandwich Bread

Sourdough Sandwich Bread - featured image
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A wonderfully soft and tangy sourdough bread, perfect for sandwiches or toast, made with an active sourdough starter.

Ingredients

Scale
  • ⅓ cup sourdough starter (65 grams) fed 12-24 hours prior
  • 1⅓ cups warm water, filtered (300 grams) 95º to 100º F
  • ¼ cup granulated sugar (56 grams)
  • 4 cups bread flour (500 grams)
  • 1½ tablespoons extra-virgin olive oil (20 grams)
  • 2 teaspoons fine salt (9 grams)

Instructions

  1. Place the active sourdough starter into a large bowl.
  2. Pour the warm water into the bowl with the starter.
  3. Add the granulated sugar to the bowl.
  4. Stir the starter, warm water, and sugar together until the sugar is dissolved.
  5. Add the bread flour to the bowl.
  6. Pour the extra-virgin olive oil into the bowl.
  7. Add the fine salt to the bowl.
  8. Stir the mixture with a dough whisk or wooden spoon until a thick, shaggy dough forms.
  9. Wet your hands (or flour them) and finish mixing the dough by hand until most of the flour has been absorbed.
  10. Cover the bowl with a clean, damp kitchen towel.
  11. Let the dough rest for 30 to 45 minutes.
  12. Gently coax the dough from the bowl.
  13. Stretch the dough about 4 inches.
  14. Push the stretched dough down the middle.
  15. Turn the dough 1/4 turn.
  16. Repeat the stretching and turning process until you have completed a full circle.
  17. Return the dough to the bowl.
  18. Cover the bowl with a damp towel or plastic wrap.
  19. Let the dough rise at room temperature or in a warm area for 4 to 12 hours to ferment.
  20. In the morning, lightly flour your countertop.
  21. Remove the dough from the bowl onto the floured countertop.
  22. Gently stretch the dough into a rectangle shape.
  23. Use your fingers to dimple the dough to release air.
  24. Roll up the dough into a log shape.
  25. Cover the dough log and let it rest for 10 minutes.
  26. Spray a loaf pan with cooking spray.
  27. Gently pull the dough log towards you along the countertop for 5-8 inches to tighten it.
  28. Place the tightened dough log into the prepared loaf pan, seam side down.
  29. Cover the loaf pan.
  30. Let the dough rise in the pan for 1 to 2 hours, until it is about double in size.
  31. To check if it's ready, press the corner edge of the dough in 1/2 inch; if the indentation remains, it's ready to bake.
  32. Preheat your oven to 375ºF.
  33. If desired, brush the top of the loaf with an egg wash.
  34. Bake the loaf in the center of the oven for 40 minutes.
  35. The top of the loaf should be golden in color.
  36. Remove the loaf from the oven.
  37. After 10 minutes, carefully tilt the pan to remove the bread.
  38. Place the bread on a cooling rack.
  39. Wait at least 1 hour before slicing the bread to prevent it from deflating.

Notes

Ensure your sourdough starter is active and bubbly for the best rise.
Use a kitchen scale for precise measurements, especially for flour and water.
Don’t rush the rising times; patience is key for flavor development.
Always allow the bread to cool completely for at least one hour before slicing to prevent a gummy texture.

Find it online: https://sweetcraftrecipes.com/sourdough-sandwich-bread/