Description
This Classic Sourdough Sandwich Bread combines the tangy flavor of traditional sourdough with the soft, tender crumb perfect for sandwiches. Made with a natural sourdough starter, this loaf offers a delightful balance of taste and texture, making it ideal for everyday use.
Ingredients
- 500g (4 cups) all-purpose flour
- 100g (1/2 cup) active sourdough starter
- 300ml (1 1/4 cups) water, at room temperature
- 50g (1/4 cup) unsalted butter, softened
- 25g (2 tablespoons) honey
- 9g 1 1/2 teaspoons) salt
Instructions
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Activate Starter: Ensure your sourdough starter is active and bubbly before beginning. Feed it 4-6 hours prior to mixing the dough.
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Mix Dough: In a large bowl, combine the active starter and water. Stir until the starter dissolves. Add the flour, softened butter, honey, and salt. Mix until a shaggy dough forms.
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Autolyse: Cover the bowl with a damp cloth and let the dough rest for 1 hour. This allows the flour to fully hydrate.
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Knead Dough: After resting, knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5-6 minutes.
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Bulk Fermentation: Place the dough in a lightly oiled bowl, cover, and let it rise in a warm spot (75°F/24°C) for 4-5 hours, or until it doubles in size. Perform a set of stretch and folds every 30 minutes during the first 2 hours to develop gluten.
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Shape Loaf: Gently deflate the dough and shape it into a tight log. Place it seam-side down into a greased 9×5-inch loaf pan.
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Final Rise: Cover the pan and let the dough rise until it domes slightly above the rim, about 2-3 hours.
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Preheat Oven: Preheat your oven to 375°F (190°C) during the final 30 minutes of rising.
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Bake: Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.
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Cool: Remove the loaf from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For a softer crust, brush the top with melted butter immediately after baking.
- To enhance the sour flavor, extend the bulk fermentation by placing the dough in the refrigerator overnight