Description
Baking sourdough sandwich bread can be simplified with the right tools. While it’s possible to make a great loaf using basic kitchen equipment, investing in some tools will ensure a more consistent and professional result.
Ingredients
- 500g Bread Flour
Bread flour is recommended for its high protein content, which helps develop gluten and structure. - 100g Active Sourdough Starter
Make sure your starter is bubbly and active. Feed it 4-6 hours before using. - 300g Water
Preferably room temperature. You can adjust water content slightly depending on the humidity and flour type. - 50g Butter (optional)
Adds richness and softens the crumb. You can substitute with olive oil for a dairy-free option. - 10g Salt
Enhances flavor and controls yeast activity during fermentation. - 1 tbsp Honey or Sugar
Adds a subtle sweetness, balancing the tang of the sourdough.
Instructions
- Feed Your Sourdough Starter
Feed your starter 4-6 hours before baking, using equal parts flour and water, and let it sit at room temperature until bubbly and active. - Mix the Dough
In a large mixing bowl, combine 100g of the active sourdough starter with 300g water. Stir until the starter dissolves. Add 500g bread flour, 1 tbsp honey (or sugar), 10g salt, and 50g butter (if using). Mix to form a rough dough. - Autolyse (Rest the Dough)
Let the dough rest for 30-40 minutes. This allows the flour to fully hydrate, making it easier to knead and improving the dough’s structure. - Knead the Dough
Knead the dough by hand for 8-10 minutes, or use a stand mixer with a dough hook for 5-6 minutes until the dough is smooth and elastic. Perform the “windowpane test” – stretch a piece of dough thin; it should become translucent without tearing. - Bulk Fermentation
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise at room temperature for 3-4 hours. Perform 3-4 sets of stretch and folds every 30 minutes during this period to strengthen the dough. - Shape the Dough
After bulk fermentation, gently deflate the dough and shape it into a rectangle. Fold the dough like a letter, creating surface tension. Place it in a greased loaf tin, seam-side down. - Final Proof
Cover the loaf and let it proof for 2-3 hours at room temperature or overnight in the refrigerator for a slow fermentation, which enhances flavor. - Preheat and Score
Preheat the oven to 425°F (220°C). Once the dough has risen above the rim of the loaf tin, score the top of the loaf with a sharp knife or lame. - Bake
Bake the bread for 30-35 minutes, until the top is golden brown and the loaf sounds hollow when tapped on the bottom. If the loaf is browning too quickly, tent it with foil for the last 10 minutes. - Cool and Slice
Let the bread cool completely on a wire rack before slicing. This prevents the crumb from becoming gummy.
Notes
- Starter Maintenance: Keep your sourdough starter healthy by feeding it regularly. If your starter is sluggish, give it a few feedings over 24 hours before baking to ensure it’s active and strong.
- Hydration Adjustments: Depending on the flour you’re using and the humidity in your kitchen, you may need to adjust the water content slightly. If the dough feels too stiff, add a little more water (10-20g) until it reaches the desired consistency.
- Proofing Time: The proofing time will vary depending on the temperature of your kitchen. In warmer environments, the dough will rise faster. For a more complex flavor, opt for an overnight proof in the refrigerator.
- Butter Variation: The butter in the recipe is optional but recommended for a softer, sandwich-friendly crumb. You can replace it with olive oil or omit it entirely for a more traditional, rustic loaf.
- Freezing: This bread freezes well. Slice it before freezing, and you can easily toast individual slices straight from the freezer.
- Experimenting with Add-ins: Feel free to add seeds, herbs, or other flavorings like olives, garlic, or roasted nuts for added texture and taste.
- Humidity and Flour Variations: Different types of flour or varying levels of humidity may affect how your dough behaves. If you find the dough too dry, add a bit more water; if it’s too sticky, you can dust it lightly with flour during shaping.
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Bread, Baking
- Cuisine: American, Artisan, Traditional
Nutrition
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 2g
- Saturated Fat: 1g
- Carbohydrates: 30g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 5mg