Picture a warm, golden loaf of sourdough sandwich bread emerging from your oven, filling your kitchen with a comforting, tangy aroma.
This incredibly easy-to-make bread offers a cozy, homemade touch that brings joy to any meal.
As the dough transforms from simple ingredients into a pillowy loaf, you’ll feel the magic of baking unfold.
Ready to create something delightful? Let’s bring this sourdough sandwich loaf to life.
Kitchen Tools Required
- 1 large mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 loaf pan
- 1 kitchen scale
- 1 dough scraper
- 1 clean kitchen towel
Ingredients
- 500 grams all-purpose flour
- 150 grams active sourdough starter
- 300 milliliters water lukewarm
- 10 grams salt
- 25 grams sugar
- 30 grams unsalted butter softened
Cook & Prep Time
To efficiently manage your time while preparing and cooking a Sourdough Sandwich Loaf, you can follow this timeline, which includes additional time needed for reading and understanding the recipe instructions:
Timeline for Sourdough Sandwich Loaf
- Preparation and Reading (15 minutes)
- Read through the entire recipe and instructions to understand the process.
- Gather all necessary ingredients and equipment.
- Mixing Ingredients (10 minutes)
- Combine flour, water, and sourdough starter in a large mixing bowl, ensuring no dry lumps remain.
- Autolyse Rest (30 minutes)
- Let the mixture rest for 30 minutes to allow the flour to hydrate.
- Incorporating Additional Ingredients (10 minutes)
- Add salt, sugar, and softened butter to the dough and mix until fully incorporated.
- Kneading (10 minutes)
- Knead the dough on a floured surface until it becomes smooth and elastic.
- First Rise (4 hours)
- Place the dough back into the bowl, cover it with a clean kitchen towel, and let it rise at room temperature.
- Shaping the Loaf (10 minutes)
- Punch down the dough, shape it into a loaf, and transfer it into a greased loaf pan.
- Second Rise (3 to 4 hours)
- Cover the dough with the kitchen towel and let it rise again until doubled in size.
- Preheat & Baking Preparation (15 minutes)
- Preheat the oven to 375°F (190°C) and score the top of the dough if desired.
- Baking (30 minutes)
- Bake the loaf until it’s golden brown on top and sounds hollow when tapped on the bottom.
- Cooling (Minimum 30 minutes)
- Remove the loaf from the pan and let it cool on a wire rack before slicing.
Feel free to adjust the timeline as needed to suit your pace and kitchen setup.
Recipe Instructions
In a large mixing bowl, combine the flour, water, and sourdough starter until no dry lumps remain.
Let the mixture rest for 30 minutes to allow the flour to hydrate.
Add the salt, sugar, and softened butter to the dough, then mix until fully incorporated.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise at room temperature for 4 hours.
After the initial rise, gently punch down the dough and shape it into a loaf.
Transfer the shaped dough into a greased loaf pan and cover it with the kitchen towel.
Allow the dough to rise again for another 3 to 4 hours until it has doubled in size.
Preheat your oven to 375°F (190°C).
Bake the loaf for 30 minutes until it’s golden brown on top and sounds hollow when tapped on the bottom.
Remove the loaf from the pan and let it cool on a wire rack before slicing.
Serving Tips
- Grilled Cheese Sandwich: Use slices of sourdough loaf to make a classic grilled cheese with your favorite cheese for a crispy and gooey delight.
- Avocado Toast: Top toasted slices with smashed avocado, a sprinkle of salt, pepper, and a drizzle of olive oil for a nutritious breakfast or snack.
- Club Sandwich: Layer turkey, bacon, lettuce, and tomato between slices for a hearty and satisfying lunch option.
- French Toast: Dip slices in a mixture of eggs, milk, and vanilla, then fry for a slightly tangy twist on this breakfast favorite.
- Bruschetta: Toast slices and top with diced tomatoes, basil, garlic, and a splash of balsamic glaze for a fresh and tasty appetizer.
Storage
Store the sourdough sandwich loaf in a cool, dry place.
Wrap it in a clean kitchen towel or airtight container.
For longer storage, freeze slices and thaw as needed.
Freezing
To freeze sourdough sandwich loaf, cool completely.
Slice, and wrap tightly in plastic wrap.
Place in a freezer bag, removing excess air.
Thaw at room temperature or toast slices directly.
Reheating
To reheat sourdough sandwich loaf, wrap it in foil and warm in a 350°F (175°C) oven for 10-15 minutes.
This will help maintain moisture and softness.
Final Thoughts
The Sourdough Sandwich Loaf is a delightful addition to any home baker’s repertoire. Its combination of tangy sourdough flavor and soft, tender crumb makes it perfect for sandwiches or simply enjoying with butter.
The process requires patience due to the long resting times, but the end result is well worth the wait. Verify your starter is active for the best rise.
If you’re new to sourdough, this loaf is a great way to start exploring the world of naturally leavened bread. Enjoy the process and the delicious aroma that fills your kitchen as it bakes.
Frequently Asked Questions
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
You can substitute whole wheat flour, but adjust the hydration. Use 450 grams whole wheat flour and increase water to 325 milliliters. Expect a denser loaf. Knead thoroughly to develop gluten. Allow more rising time for best results.
How Do I Know if My Sourdough Starter Is Active Enough?
Measure 1 tablespoon of starter in a cup. Add equal weight of water and flour. Mix well. Let it sit at room temperature. If it doubles in 4-6 hours with bubbles, it’s active enough.
What Is the Best Way to Store the Sourdough Loaf?
Store your loaf in a paper bag at room temperature for up to two days. For longer storage, wrap it in plastic wrap, then place it in a sealed freezer bag. Freeze for up to three months.
Can I Add Seeds or Nuts to This Sourdough Loaf Recipe?
Absolutely, you can add seeds or nuts. Measure 50 grams of your choice and mix them into the dough after kneading. Make certain they’re evenly distributed for consistent texture. Adjust rising times if needed due to added ingredients.
How Can I Adjust the Recipe for High Altitude Baking?
At high altitude, decrease the flour by 15 grams and reduce the rising times by about 30 minutes. Increase oven temperature to 385°F (196°C) and bake for approximately 25 minutes. Adjust hydration if needed.
Sourdough Sandwich Loaf
Equipment
- 1 large mixing bowl
- 1 measuring cup set
- 1 measuring spoon set
- 1 Loaf pan
- 1 Kitchen scale
- 1 Dough scraper
- 1 clean kitchen towel
Ingredients
- 500 grams all-purpose flour
- 150 grams active sourdough starter
- 300 milliliters water lukewarm
- 10 grams salt
- 25 grams sugar
- 30 grams unsalted butter softened
Instructions
- In a large mixing bowl, combine the flour, water, and sourdough starter until no dry lumps remain.
- Let the mixture rest for 30 minutes to allow the flour to hydrate.
- Add the salt, sugar, and softened butter to the dough, then mix until fully incorporated.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise at room temperature for 4 hours.
- After the initial rise, gently punch down the dough and shape it into a loaf.
- Transfer the shaped dough into a greased loaf pan and cover it with the kitchen towel.
- Allow the dough to rise again for another 3 to 4 hours until it has doubled in size.
- Preheat your oven to 375°F (190°C).
- Bake the loaf for 30 minutes until it is golden brown on top and sounds hollow when tapped on the bottom.
- Remove the loaf from the pan and let it cool on a wire rack before slicing.
Notes
