Sourdough Sandwich Bread Recipe

Elevate your sandwiches with homemade Sourdough Sandwich Bread! This fluffy bread boasts a soft, airy crumb with a hint of tang thanks to natural sourdough fermentation. Made with simple ingredients, it’s perfect for toasting, melty grilled cheeses, or savoring plain.

STEP-BY-STEP INSTRUCTIONS

1. In a large mixing bowl, combine the sourdough starter, warm water, honey (or sugar), and olive oil (or melted butter).

2. Stir until everything is well mixed.

3. Gradually add the salt and 4 cups of flour, one cup at a time, stirring after each addition.

4. Continue adding flour until the dough begins to pull away from the sides of the bowl but is still slightly sticky to the touch.

5. Turn the dough out onto a lightly floured surface.

6. Knead it for about 10 minutes, adding a little more flour as necessary, until the dough is smooth and elastic.

7. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides.

8. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 2 hours.

9. Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.

10. Shape the dough into a loaf by flattening it into a rectangle about the width of your loaf pan, then rolling it up tightly, pinching the seams to seal.

11. Place the shaped loaf into a greased 9×5-inch loaf pan, seam side down.

12. Cover with a damp cloth and let rise again until nearly doubled about 1 hour.

13. Preheat your oven to 375°F (190°C).

14. Once the loaf has risen, make a shallow slash down the center of the loaf with a sharp knife. This enables the bread to expand while baking.

15. Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

16. Take the bread out of the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Sourdough Sandwich Bread

INGREDIENTS:

• 1 cup (240 ml) sourdough starter, active
• 1½ cups (360 ml) warm water
• 2 tablespoons (30 ml) honey or sugar
• 2 tablespoons (30 ml) olive oil or melted butter
• 1½ teaspoons (7.5 ml) salt
• 4 to 5 cups (480 to 600 grams) all-purpose flour

INSTRUCTIONS:

1. In a large mixing bowl, combine the sourdough starter, warm water, honey (or sugar), and olive oil (or melted butter).
2. Stir until everything is well mixed.
3. Gradually add the salt and 4 cups of flour, one cup at a time, stirring after each addition.
4. Continue adding flour until the dough begins to pull away from the sides of the bowl but is still slightly sticky to the touch.
5. Turn the dough out onto a lightly floured surface.
6. Knead it for about 10 minutes, adding a little more flour as necessary, until the dough is smooth and elastic.
7. Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides.
8. Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm place until doubled in size, about 1 to 2 hours.
9. Once the dough has doubled, punch it down gently and turn it out onto a lightly floured surface.
10. Shape the dough into a loaf by flattening it into a rectangle about the width of your loaf pan, then rolling it up tightly, pinching the seams to seal.
11. Place the shaped loaf into a greased 9×5-inch loaf pan, seam side down.
12. Cover with a damp cloth and let rise again until nearly doubled about 1 hour.
13. Preheat your oven to 375°F (190°C).
14. Once the loaf has risen, make a shallow slash down the center of the loaf with a sharp knife. This enables the bread to expand while baking.
15. Bake in the preheated oven for 35 to 40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
16. Take the bread out of the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

TIPS:

Hydration Level: Aim for 65-70% hydration for a soft yet structured crumb.
Fermentation Control: Adjust proofing times according to room temperature.
Shaping Techniques: Tight shaping ensures a high rise and prevents the loaf from spreading out too much.
Storage and Slicing: Store in a bread box or cloth bag for 5 days. For clean slices use a serrated knife.

FAQs:

How do I store sourdough sandwich bread?

Store in a cloth bag or bread box for up to 5 days. For longer storage, slice and freeze in an airtight container.

Can I freeze sourdough bread?

Yes! Freeze in an airtight bag. You can toast or thaw slices as needed.

How often should I feed my sourdough starter?

If kept at room temperature, feed your starter daily. In the fridge, once a week should suffice.

Can I make sourdough sandwich bread without a stand mixer?

Absolutely! You can knead the dough by hand or use the stretch-and-fold technique.

My other sourdough recipes you may like:

The Best Sourdough Pop Tarts Recipe

Sourdough Bread Recipe

Sourdough Tortillas Recipe