Description
A delightful recipe for making homemade sourdough sandwich bread that is soft, flavorful, and perfect for any sandwich.
Ingredients
Scale
- 500 g (4 cups) all-purpose flour
- 12 g (1 tbsp) sugar
- 9 g fine sea salt
- 60 g (4 tbsp) unsalted butter, softened and cubed
- 50 g (¼ cup) active sourdough starter
- 270 g (1 cup + 2 tbsp) warm water
Instructions
- Mix the Dough: In a stand mixer, combine flour, butter, sugar, and salt. Mix until it looks like coarse crumbs. Add sourdough starter and warm water, mix until fully absorbed. Rest for 30 minutes.
- Knead the Dough: Knead on medium-low speed for 6 to 8 minutes until smooth and elastic. Alternatively, knead by hand for 8 to 10 minutes.
- Bulk Rise (Overnight Fermentation): Cover the dough and let it rise overnight at room temperature until doubled in size.
- Shape the Dough: Turn out the dough, flatten gently, and shape into a log. Rest for 5 to 10 minutes before placing in a buttered loaf pan seam side down.
- Second Rise: Cover the loaf pan and let the dough rise at room temperature for 1½ to 2½ hours until domed above the pan. Preheat the oven to 375°F.
- Bake: Bake for 45 to 50 minutes until golden brown and hollow when tapped. Cool in the pan for 10 minutes then on a wire rack.
Notes
- Ensure your sourdough starter is bubbly and recently fed.
- A longer fermentation enhances flavor and texture.
- Pay attention to the dough’s size during the bulk rise; if it hasn’t doubled, give it more time.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 15 mg