There’s something special about homemade sourdough bread. Its tangy flavor, chewy texture, and beautiful crust make it the perfect base for sandwiches. This recipe will guide you through the process of making a soft, yet flavorful sourdough sandwich bread that you can enjoy with your favorite fillings.
Ingredients
- Starter:
- 100g active sourdough starter (fed and bubbly)
- Dough:
- 450g bread flour
- 50g whole wheat flour
- 350g water (room temperature)
- 10g salt
- 30g unsalted butter, softened (optional, for a richer flavor)
Instructions
- Mix the Dough:
- In a large mixing bowl, combine the bread flour, whole wheat flour, and salt. Mix well.
- In a separate bowl, mix the active sourdough starter with the water until combined. Gradually add this to the flour mixture and mix until there are no dry bits left. If using butter, add it at this stage and mix until incorporated.
- Autolyse:
- Let the dough rest for 30 minutes. This helps the flour absorb the water and begin gluten development.
- Knead:
- After the autolyse, knead the dough for about 8-10 minutes until it becomes smooth and elastic. You can also use the stretch-and-fold method if you prefer.
- Bulk Fermentation:
- Place the dough in a lightly greased bowl, cover it, and let it rise at room temperature for 4-6 hours. Every 30-60 minutes during the first 2-3 hours, perform a series of stretch and folds (about 3-4 times).
- Shape the Dough:
- Once the dough has roughly doubled in size, turn it out onto a lightly floured surface. Gently shape it into a rectangle, then roll it tightly into a log. Place the seam side down in a greased 9×5-inch loaf pan.
- Final Proof:
- Cover the loaf with a damp cloth or plastic wrap and let it rise for another 2-3 hours, or until it has puffed up and is nearly at the top of the pan.
- Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 375°F (190°C).
- Bake:
- Once the dough has risen, bake it for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool:
- Remove the bread from the pan and let it cool on a wire rack for at least an hour before slicing. This allows the crumb to set properly.
Enjoy!
This sourdough sandwich bread is perfect for everything from classic PB&J to gourmet grilled cheese. Enjoy the process and the delicious results!
