Sourdough Sandwich Bread Recipe
This Sourdough Sandwich Bread recipe yields a soft, flavorful loaf with a mild tang from the sourdough starter. Perfect for sandwiches or toast, it involves a slow fermentation for optimal texture and flavor, followed by a classic bake in the oven to produce a beautifully golden crust and tender crumb.
- Prep Time: 45 minutes (plus 4-12 hours fermentation and 1-2 hours proofing)
- Cook Time: 40 minutes
- Total Time: Approximately 13 hours 45 minutes including fermentation and cooling
- Yield: 16 servings (one standard sized loaf) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Starter & Liquid
- 1/3 cup sourdough starter (65 grams) (discard or fed 12–24 hours prior)
- 1⅓ cups warm water, filtered (300 grams) (95º to 100º F or baby bottle warm)
- 1/4 cup granulated sugar (56 grams) (or 2 rounded tablespoons of honey)
Dry Ingredients
- 4 cups bread flour (500 grams) (or all-purpose flour)
- 2 teaspoons fine salt (9 grams)
Fat
- 1½ tablespoons extra-virgin olive oil (20 grams) (or your preferred cooking oil)
Instructions
- Mix Dough: Add the sourdough starter to a large bowl. Stir in the warm water and sugar until dissolved. Add flour, olive oil, and salt, then mix with a dough whisk or wooden spoon until a thick, shaggy dough forms.
- Finish Mixing by Hand: Flour or wet your hands and mix the dough by hand to absorb most flour. It’s fine if some flour sticks to the bowl sides. Cover with a damp kitchen towel and let it rest for 30 to 45 minutes.
- Stretch and Fold: Remove dough from the bowl, stretch about 4 inches, fold it down the middle, and turn a quarter to form a circle. Return dough to the bowl, cover, and ferment at room temperature or warm place for 4-12 hours until risen.
- Shape Dough: Lightly flour your countertop. Stretch dough into a rectangle, then dimple it with fingers to release air. Roll dough into a log, cover, and rest for 10 minutes.
- Prepare for Final Rise: Spray a loaf pan with cooking spray. Tighten the dough log by gently pulling it along the countertop for 5 to 8 inches. Place seam-side down in the pan. Cover and let rise 1 to 2 hours until doubled in size. Check readiness by pressing dough corner ½ inch; if indentation remains, it’s ready.
- Preheat Oven and Optional Egg Wash: Preheat oven to 375ºF. Optionally brush the loaf top with egg wash for golden color.
- Bake: Bake in the center of the oven for 40 minutes until the loaf is golden brown. After baking, remove and let cool in the pan for 10 minutes, then tilt pan to release bread onto a cooling rack.
- Cool Before Slicing: Allow the bread to cool at least 1 hour before slicing to prevent deflation and maintain texture.
Notes
- The sourdough starter should be fed or discarded 12-24 hours before use to ensure activity.
- Fermentation time depends on room temperature: warmer climates may need less time, cooler ones may need more.
- To bake smaller loaves, adjust baking time accordingly; smaller loaves will require less time, around 25-30 minutes.
- Lightly flour your hands and surface to prevent sticking during shaping and folding.
- Egg wash enhances crust color but is optional for a vegetarian and vegan-friendly loaf (omit if vegan).
Keywords: sourdough, sandwich bread, homemade bread, baking, easy sourdough
Find it online: https://zestywithzane.com/sourdough-sandwich-bread-recipe/
