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sourdough sandwich bread

sourdough sandwich bread

This sourdough sandwich bread has a delightful crust and a soft, flavorful interior. The natural fermentation process gives it a unique taste and texture, making it perfect for sandwiches, toast, or simply enjoying with butter.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 10 hours 15 minutes
Course Bread
Cuisine American
Servings 4 People
Calories 120 kcal

Equipment

  • 1 mixing bowl
  • 1 wooden spoon or dough scraper
  • 1 kitchen scale
  • 1 plastic wrap or clean kitchen towel
  • 1 bread loaf pan (9x5 inches)
  • 1 parchment paper (optional)
  • 1 cooling rack

Ingredients
  

  • 500 g all-purpose flour
  • 350 g water Room temperature
  • 100 g active sourdough starter Ensure it's active for best results.
  • 10 g sea salt
  • 15 g sugar Optional, for a slightly sweet flavor.

Instructions
 

  • Mix the sourdough starter, water, and sugar (if using) in a large mixing bowl until well combined.
  • Gradually add the flour and salt to the mixture. Stir until all the flour is hydrated and a shaggy dough forms.
  • Turn the dough out onto a lightly floured surface and knead it for about 10 minutes until it becomes smooth and elastic.
  • Place the dough back in the mixing bowl and cover it with plastic wrap or a clean kitchen towel. Allow it to rest at room temperature for about 4 to 6 hours or until it doubles in size.
  • Once the dough has risen, gently deflate it by pressing it down. Shape it into a loaf by flattening it into a rectangle, folding the edges inward, and rolling it tightly from one end to the other.
  • Place the shaped loaf seam-side down into the greased or parchment-lined loaf pan. Cover it again and let it rise for another 2 to 4 hours until it has risen above the edge of the pan.
  • Preheat the oven to 375°F (190°C) about 30 minutes before baking.
  • Once the dough has risen, place it in the preheated oven and bake for 35 to 45 minutes or until the top is golden brown and the internal temperature reaches 190°F (88°C).
  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely before slicing.

Notes

Ensure your sourdough starter is active before starting the recipe for the best rise and flavor.
For a more pronounced sour flavor, you can let the dough rise for longer, either at room temperature or in the refrigerator overnight before baking.
This bread can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.