Sourdough Subway Bread
Equipment
- 2 Mixing bowls
- 1 digital kitchen scale
- 1 Measuring spoons set
- 1 Dough scraper
- 1 stand mixer with dough hook (optional)
- 2 baking sheets
- 2 sheets parchment paper
- 1 sharp knife or lame
- 1 plastic wrap roll or 2 clean kitchen towels
- 1 spray bottle (for water)
Ingredients
- 200 gram active sourdough starter 100% hydration
- 350 gram warm water about 80–85°F
- 30 gram granulated sugar
- 30 gram olive oil plus extra for greasing
- 500 gram bread flour
- 10 gram fine sea salt
- 10 gram vital wheat gluten optional for chewier texture
- 1 large egg beaten for egg wash
- 15 milliliter water for thinning egg wash
Instructions
- In a mixing bowl whisk together the active sourdough starter, warm water, sugar, and olive oil until mostly smooth.
- In a separate bowl combine bread flour, salt, and vital wheat gluten, then mix to distribute evenly.
- Add the dry ingredients to the wet mixture and stir until a shaggy dough forms with no dry flour patches remaining.
- Knead the dough by hand or with a stand mixer on low speed for 8–10 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise at warm room temperature for 2–3 hours until roughly doubled.
- Gently turn the dough out onto a lightly floured surface and divide it into 4 equal pieces by weight.
- Working with one piece at a time, flatten into a rectangle, then roll tightly from the long side into a log about 10–12 inches long, pinching the seam closed.
- Place each shaped log seam-side down on a parchment-lined baking sheet, spacing them apart so they have room to expand.
- Lightly cover the loaves with plastic wrap or a damp towel and let proof at warm room temperature for 60–90 minutes until puffy and noticeably larger but still springy.
- About 30 minutes before baking, preheat the oven to 425°F (220°C) and place an empty pan on the lower rack for steam if desired.
- In a small bowl whisk together the egg and 15 ml water to make a thin egg wash.
- Gently brush the tops of the proofed loaves with the egg wash, taking care not to deflate them.
- Use a sharp knife or lame to score 3–4 diagonal slashes across each loaf to allow controlled expansion.
- Just before loading the bread, spray the oven walls with water or pour a small amount of hot water into the empty pan to create steam.
- Place the baking sheets in the oven and bake for 15–18 minutes until the loaves are deep golden brown and sound hollow when tapped on the bottom.
- Remove the bread from the oven and transfer the loaves to a wire rack to cool for at least 30 minutes before slicing.
Notes
For best flavor and texture, ensure your sourdough starter is very active—fed 4–8 hours before mixing and bubbly—so the loaves rise light instead of dense. If your kitchen is cool, extend both bulk fermentation and proofing times rather than adding more flour, and use the poke test: a gently pressed fingertip should spring back slowly, leaving a slight indentation when the dough is ready to bake. Adjust hydration slightly if your flour absorbs more or less water, aiming for a soft, tacky dough that just releases from your hands. For a more authentically “Subway” style crumb, include the vital wheat gluten and avoid overbaking, pulling the loaves once they’re golden but still soft. You can also customize flavor by brushing the tops with olive oil and sprinkling sesame seeds, Italian herbs, or grated cheese right after egg wash, and for easier sandwich slicing, cool the bread fully so the interior sets and doesn’t compress.
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