Picture the aroma of freshly baked bread wafting through your kitchen—a comforting scent that promises warmth and delight.
There’s something magical about sourdough sandwich bread; it’s simple to make yet feels like an indulgence.
As the ingredients meld together, the dough transforms into a golden, crusty loaf.
Each slice offers a perfect balance of tangy flavor and soft texture. Let’s bring this delightful bread to life in your home.
Kitchen Tools Required
- 1 large mixing bowl
- 1 wooden spoon or spatula
- 1 9×5 inch loaf pan
- 1 kitchen scale
- 1 plastic wrap or damp cloth
- 1 oven
Ingredients
- 500 grams bread flour
- 250 grams water
- 100 grams sourdough starter
- 10 grams salt
- 20 grams sugar
- 30 grams unsalted butter, softened
Cook & Prep Time
To efficiently manage your time while making sourdough sandwich bread, you can follow this timeline, which includes reading, preparation, resting, and cooking activities.
- Reading and Preparation (10 minutes)
- Spend approximately 10 minutes reading through the entire recipe and gathering all necessary ingredients and equipment.
- Mixing and Initial Rest (40 minutes)
- 0:00 – 0:30: Combine the bread flour and water in a large mixing bowl and let it sit for 30 minutes.
- During the 30-minute rest, guarantee all other ingredients are prepared, such as measuring the sourdough starter, salt, sugar, and butter.
- Dough Formation and Kneading (15 minutes)
- 0:30 – 0:35: Add the sourdough starter, salt, sugar, and softened butter to the flour mixture, and mix until a rough dough forms.
- 0:35 – 0:45: Knead the dough on a lightly floured surface for about 10 minutes until it’s smooth and elastic.
- Bulk Fermentation (3 hours)
- 0:45 – 3:45: Place the dough in a clean bowl, cover with plastic wrap or a damp cloth, and let it rest in a warm place for 3 hours, folding every 30 minutes.
- This step requires brief, periodic attention for folding.
- Shaping and Final Rise (1 hour)
- 3:45 – 3:50: Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
- 3:50 – 4:50: Cover the loaf pan and let the dough rise until it has doubled in size, about 1 hour.
- Baking (35 minutes)
- 4:50 – 4:55: Preheat the oven to 375°F (190°C).
- 4:55 – 5:30: Bake the bread for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Cooling (10 minutes)
- 5:30 – 5:40: Allow the bread to cool in the pan for 10 minutes.
- Final Cooling (30 minutes)
- 5:40 – 6:10: Transfer the bread to a wire rack to cool completely before slicing.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
Combine the bread flour and water in a large mixing bowl, mixing until no dry flour remains, then let it sit for 30 minutes.
Add the sourdough starter, salt, sugar, and softened butter to the flour mixture, and mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
Place the dough in a clean bowl, cover with plastic wrap or a damp cloth, and let it rest in a warm place for 3 hours, folding every 30 minutes.
After resting, shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
Cover the loaf pan and let the dough rise until it has doubled in size, about 1 hour.
Preheat the oven to 375°F (190°C).
Bake the bread for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serving Tips
- Classic Sandwich Fillings: Layer slices of sourdough sandwich bread with turkey, cheese, lettuce, and tomato for a classic deli-style sandwich.
- Avocado Toast: Top a slice with mashed avocado, a sprinkle of salt, pepper, and red pepper flakes for a nutritious breakfast or snack.
- Grilled Cheese: Use the bread to make a crispy and gooey grilled cheese sandwich; perfect for pairing with tomato soup.
- French Toast: Dip slices in a mixture of eggs, milk, and cinnamon, then cook for a delightful twist on traditional French toast.
- Bruschetta: Toast slices and top with diced tomatoes, basil, olive oil, and balsamic vinegar for a fresh appetizer.
Storage
To store sourdough sandwich bread, allow it to cool completely.
Then wrap it in a cloth or place it in an airtight container.
Store at room temperature for up to three days.
Freezing
To freeze sourdough sandwich bread, cool completely.
Slice and wrap tightly in plastic wrap or aluminum foil.
Store in a freezer-safe bag for up to three months.
Reheating
To reheat sourdough sandwich bread, wrap it in aluminum foil.
Warm it in a preheated oven at 350°F for 10-15 minutes to retain moisture and texture.
Final Thoughts
This sourdough sandwich bread recipe provides a delightful homemade loaf with a perfect balance of flavor and texture.
By following the detailed instructions, you’ll create a bread that’s both soft and sturdy, ideal for sandwiches or toasting.
Remember to verify that your sourdough starter is active and bubbly for the best results.
Adjust the water content as needed based on the dough’s texture, keeping in mind that rising times may vary due to room temperature and humidity conditions.
With practice, this recipe will become a staple in your baking repertoire, offering a delicious and wholesome alternative to store-bought bread.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of Bread Flour?
You can substitute whole wheat flour for bread flour, but adjust hydration as whole wheat absorbs more water. Start by increasing water by 10-15%. Monitor dough texture; it should be slightly sticky and elastic when kneading.
How Do I Know if My Sourdough Starter Is Active Enough?
To confirm your sourdough starter’s activity, look for a doubled volume within 4-6 hours after feeding. It should be bubbly and have a slight tangy aroma. Perform a float test by dropping a spoonful into water.
What Can I Do if My Dough Doesn’t Rise?
Make certain your sourdough starter is active. If the dough doesn’t rise, check the room temperature; warmer environments help yeast activity. You can also try increasing the resting time or adding a pinch of commercial yeast.
Can I Add Seeds or Herbs to the Dough for Extra Flavor?
You can definitely add seeds or herbs for extra flavor. Incorporate them during the initial mixing stage. Make certain they’re evenly distributed. Adjust hydration if necessary, especially with seeds, as they might absorb some moisture.
Is There a Way to Make This Bread Gluten-Free?
To make gluten-free sourdough bread, substitute bread flour with a gluten-free flour blend. Confirm your sourdough starter is also gluten-free. Adjust water content if necessary, as gluten-free flours often require different hydration levels.
Sourdough Sandwich Bread
Equipment
- 1 large mixing bowl
- 1 Wooden spoon or spatula
- 1 9×5-inch loaf pan
- 1 Kitchen scale
- 1 plastic wrap or damp cloth
- 1 Oven
Ingredients
- 500 grams bread flour
- 250 grams water
- 100 grams sourdough starter
- 10 grams salt
- 20 grams sugar
- 30 grams unsalted butter softened
Instructions
- In a large mixing bowl, combine the bread flour and water, mixing until no dry flour remains, then let it sit for 30 minutes.
- Add the sourdough starter, salt, sugar, and softened butter to the flour mixture, and mix until a rough dough forms.
- Knead the dough on a lightly floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a clean bowl, cover with plastic wrap or a damp cloth, and let it rest in a warm place for 3 hours, folding every 30 minutes.
- After resting, shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
- Cover the loaf pan and let the dough rise until it has doubled in size, about 1 hour.
- Preheat the oven to 375°F (190°C).
- Bake the bread for 35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Notes
