Sourdough sandwich bread is a deliciously tangy, soft, and fluffy loaf that elevates any sandwich. With a crust that’s slightly crisp and a tender crumb, it’s perfect for everything from classic PB&J to gourmet grilled cheese. The best part? It’s made with just a few simple ingredients and, of course, your active sourdough starter. Let’s dive into the process of making this wholesome bread that’s sure to become a staple in your kitchen!
Ingredients
- Levain:
- 50g active sourdough starter
- 50g all-purpose flour
- 50g water (room temperature)
- Dough:
- 400g bread flour
- 100g whole wheat flour
- 350g water (room temperature)
- 10g salt
- All of the levain (from above)
Instructions
1. Prepare the Levain:
- In a small bowl, mix 50g of your active sourdough starter with 50g of all-purpose flour and 50g of water. Stir until well combined. Cover and let it sit at room temperature for about 4-6 hours, or until bubbly and doubled in size.
2. Mix the Dough:
- In a large mixing bowl, combine the bread flour, whole wheat flour, and water. Mix until no dry flour remains. Cover and let it rest for 30 minutes (this is called autolyse).
- After the autolyse, add the levain and salt. Mix by pinching and folding until fully incorporated.
3. Bulk Fermentation:
- Cover the bowl and let it rest at room temperature for about 4-5 hours. Every 30 minutes during the first 2 hours, perform stretch and folds by grabbing the dough from one side, stretching it up, and folding it over itself. Do this 4 times (once from each side).
4. Shape the Dough:
- After the bulk fermentation, turn the dough out onto a lightly floured surface. Pre-shape it into a round and let it rest for 20 minutes. Then, shape it into a tight loaf.
5. Proofing:
- Place the shaped loaf into a lightly greased 9×5 inch loaf pan. Cover and let it proof at room temperature for about 2-3 hours, or until it has risen about an inch above the rim of the pan.
6. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 375°F (190°C).
7. Bake the Bread:
- Once the dough has risen, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the internal temperature reaches about 190°F (88°C). If it browns too quickly, you can tent it with foil.
8. Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Enjoy!
Once cooled, slice the bread and use it for your favorite sandwiches. This sourdough sandwich bread stays fresh for a few days at room temperature and can also be frozen for later use. Enjoy the delightful flavor and texture that homemade sourdough brings to your table!
