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
For best results, make sure your sourdough starter is active and bubbly before using it in this recipe. This will ensure a good rise and texture in your loaf. If your kitchen is particularly cool, consider extending the fermentation times, as sourdough can be sensitive to temperature changes. Additionally, use a sharp knife to score the top of the dough before baking to allow for controlled expansion and a professional finish.
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