9-Step Sourdough Sandwich Bread
Experience the satisfaction of making your sourdough sandwich bread with this easy-to-follow recipe. Perfect for beginners, this bread features a soft crumb and a lightly crispy crust that's ideal for any sandwich.
Ingredients
- 240 g Warm water About 80° F
- 110 g Active sourdough starter
- 20 g Olive oil
- 20 g Raw honey
- 415 g Unbleached all-purpose flour
- 10 g Salt
Instructions
- Starter Activation: Begin by activating your sourdough starter. In a large mixing bowl, gently combine 240 grams of warm water (approximately 80 °F) with 110 grams of active sourdough starter. Stir until the starter is fully dissolved in the water, ensuring no clumps remain. This step is crucial as it revives the yeast in the starter, setting the stage for a successful rise.
- Mixing the Ingredients: Incorporate 20 grams of extra virgin olive oil and an equal amount of unprocessed honey into the blend. These ingredients add moisture and a hint of sweetness to the bread, enhancing the flavor. Combine the ingredients thoroughly until all components are evenly blended. Slowly add 415 grams of unbleached all-purpose flour along with 10 grams of kosher salt to the liquid mixture. Stir with a strong wooden spoon or your hands until all ingredients are combined and a sticky, shaggy dough forms. Make sure all the flour is thoroughly mixed with liquid.
- Initial Dough Rest: Cover the bowl with a damp cloth to prevent the dough from drying out, and allow it to rest for 30 minutes. This resting period lets the flour fully absorb the water, which is essential for gluten development.
- Stretch and Fold Kneading: Perform the stretch and fold technique directly in the bowl: gently grasp one side of the dough, stretch it upwards, and fold it over itself. Rotate the bowl a quarter turn and repeat this process until all sides have been stretched and folded. Repeat this folding process every 30 minutes for about 2 hours. This method builds the dough's structure without traditional kneading.
- Bulk Fermentation: After the final stretch and fold, cover the bowl tightly with plastic wrap or a reusable cover and let it rise at room temperature for about 4-5 hours. The dough should double in size and show visible bubbles, indicating active fermentation.
- Shaping the Loaf: Sprinkle a thin layer of flour on your work area and place the dough onto it. Carefully form the dough into a rectangular shape, taking care not to press out too much air. Roll the dough tightly from the short end, sealing the seam and ends by pinching them.
- Second Proofing: Place the shaped dough seam-side down in a greased 9x4 inch loaf pan. Cover the pan lightly with a damp towel or plastic wrap, and let it proof for about 1-2 hours, or until the dough has risen about 1 inch above the top of the pan.
- Baking: Preheat your oven to 375°F. Once the oven is hot, place the loaf pan on the middle rack and bake for 45 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Cooling: Remove the bread from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This helps the crust set and makes slicing easier.
Notes
- Calories per serving: 175 calories per slice. (approximately 50g per slice)
- Difficulty: Medium
- Dietary Tags: Vegetarian
- Nutritional Info per serving: 1g fat, 36g carbs, 5g protein, 190 mg sodium
