why make this recipe
Sourdough Sandwich Bread is not just any loaf; it’s a warm hug in bread form! This recipe gives you that delightful homemade touch. The sourdough flavor adds a unique twist that’s perfect for sandwiches, toast, or just enjoying fresh out of the oven. Plus, making your own bread is remarkably satisfying. You have the power to craft the perfect loaf exactly how you like it!
how to make Sourdough Sandwich Bread
Ingredients:
- â…“ cup (65 grams) sourdough starter discard or fed 12-24 hours prior
- 1⅓ cups (300 grams) warm water, filtered (95º to 100º F)
- ¼ cup (56 grams) granulated sugar (can substitute with 2 rounded tablespoons of honey)
- 3½ – 4 cups (500 grams) bread flour or all-purpose flour
- 1½ tablespoons (20 grams) extra-virgin olive oil
- 2 teaspoons (9 grams) salt
Directions:
- Activate the Sourdough Starter: Feed your sourdough starter 12-24 hours before starting the recipe to ensure it is active.
- Mix Ingredients: In a bowl, mix the sourdough starter with warm water and sugar until well dissolved. Gradually add in the flour, olive oil, and salt. Stir until you have a shaggy dough.
- Rest the Dough: Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes. This step is called “autolyse” and helps to develop the gluten.
- Knead: Perform a stretch and fold on the dough. Then, cover the bowl again and let it rise at room temperature overnight for about 8 to 10 hours.
- Shape the Dough: In the morning, transfer the dough to a floured surface. Gently roll it into a log shape and let it rest for 10 minutes.
- Second Rise: Place the dough in a greased loaf pan. Cover it and allow it to rise for another 1 to 2 hours or until it doubles in size.
- Bake: Preheat your oven to 375°F (190°C). Bake the bread for about 40 minutes, until the top is golden brown and sounds hollow when tapped.
- Cool Down: Remove the bread from the oven and let it cool for at least 1 hour before slicing. This cooling period is crucial, as it finishes the bread-making process.
how to serve Sourdough Sandwich Bread
Sourdough Sandwich Bread is incredibly versatile. Slice it thin for delightful sandwiches, or toast thick slices for crispy French toast. You can also enjoy it with spreads like butter, jam, or even avocado. It’s also perfect for sandwiches filled with fresh veggies, meats, or cheeses.
how to store Sourdough Sandwich Bread
To keep your Sourdough Sandwich Bread fresh, store it at room temperature in a bread box or a paper bag for a couple of days. If you need to keep it longer, consider wrapping it in plastic wrap and freezing it. Just remember to slice it first, so you can easily take out individual pieces.
tips to make Sourdough Sandwich Bread
- Make sure your sourdough starter is active and bubbly before you start. This will give your bread a great rise and flavor.
- Don’t rush the rising time—allowing the dough to rise overnight makes a significant difference in flavor.
- If the dough feels too sticky, don’t add too much extra flour; it will become easier to handle as it develops.
variation
Feel free to add seeds, herbs, or even nuts to the dough for a unique twist on your Sourdough Sandwich Bread. You can also try replacing some of the bread flour with whole wheat flour for a heartier loaf.
FAQs
1. How can I tell if my sourdough starter is active?
Your sourdough starter is active if it bubbles up and doubles in size within a few hours after feeding. It should also have a pleasant sour smell.
2. What can I do if my bread didn’t rise?
If your bread didn’t rise, it could be due to the sourdough starter being inactive. Make sure to check the freshness of your starter before using it. You can also let the dough rise in a warmer place.
3. How long does this bread stay fresh?
When stored properly, Sourdough Sandwich Bread can last for about 3 days at room temperature and up to 3 months in the freezer. Enjoy it fresh for the best flavor!
Sourdough Sandwich Bread
Ingredients
Method
- Feed your sourdough starter 12-24 hours before starting the recipe to ensure it is active.
- In a bowl, mix the sourdough starter with warm water and sugar until well dissolved.
- Gradually add in the flour, olive oil, and salt. Stir until you have a shaggy dough.
- Cover the bowl with a damp towel and let the dough rest for 30 to 45 minutes.
- Perform a stretch and fold on the dough. Then, cover the bowl again and let it rise at room temperature overnight for about 8 to 10 hours.
- In the morning, transfer the dough to a floured surface. Gently roll it into a log shape and let it rest for 10 minutes.
- Place the dough in a greased loaf pan. Cover it and allow it to rise for another 1 to 2 hours or until it doubles in size.
- Preheat your oven to 375°F (190°C).
- Bake the bread for about 40 minutes, until the top is golden brown and sounds hollow when tapped.
- Remove the bread from the oven and let it cool for at least 1 hour before slicing.