Soft Sourdough Sandwich Bread Recipe: A Step-by-Step Guide
Craving bakery-qualitysourdough sandwich bread? Follow this easy recipe to bake a soft and fluffyloaf that is perfect for toast and sandwiches.
Ingredients
- 500 g bread flour: Strong white flour is ideal but you can substitute up to 20% whole wheat flour for added flavour.
- 100 g active sourdough starter: Ensure it's bubbly and fed for the best results.
- 270 ml warm water: Helps with hydration and dough consistency.
- 50 g unsalted butter: Softened for a rich and tender crumb.
- 1 tsp salt: Enhances flavour and balances the dough.
- 1 tbsp sugar or honey optional: Adds a slight sweetness that complements the tanginess.
Instructions
- Mix the sourdough starter, warm water, sugar and flour in a big bowl. Stir it all up until you get a shaggy dough.
- Put a cover on the bowl and let the dough sit for 30 minutes. This helps the flour soak up the water, making the dough easier to handle.
- Add Salt and Butter: Mix in the salt and softened butter, then knead the dough until everything's blended and it feels smooth and stretchy.
- There are two main approaches to bulk fermentation, and you can choose the one that best suits your schedule and preferences:
- Active fermentation with stretch-and-folds: Perform 2 to 3 sets of stretch-and-folds every 30 minutes for 2 to 3 hours. This technique strengthens the gluten structure, enhances the dough's elasticity, and produces an even crumb with good volume.
- Passive fermentation without folding: If you prefer a more straightforward method, let the dough rest undisturbed at room temperature for 6 to 12 hours, depending on the ambient temperature. This approach relies on time to develop flavor while requiring minimal intervention.
- Both methods are effective, but fermentation with stretch-and-folds gives you better control over the dough's structure and development. The no-fold method is ideal for busier schedules. Choose the one that works best for you!
- Put the dough on a floured surface, shape it into a log, and pop it into a greased loaf pan.
- Once the dough is shaped and placed in a greased loaf pan, allow it to rise at room temperature until it reaches approximately double its original size or is just below the rim of the pan. The time required for this step varies based on the room temperature, generally ranging from 1 to 2 hours. Be mindful not to let the dough rise too much, as this can compromise the bread’s final texture and structure. To ensure the surface remains moist, cover the pan loosely with either plastic wrap or a damp cloth.
- The first step is to preheat your oven to 375°F (190°C), ensuring it reaches the correct temperature before baking begins. Place the loaf inside and bake for 30–35 minutes. The bread is done when the top turns a rich golden brown, and tapping the crust produces a hollow sound, indicating it's fully baked.
- Once the bread is finished baking, gently remove it from the pan and transfer it to a wire rack. Let it cool completely to ensure the texture sets properly before slicing into it.
Notes
Tips for Perfect Sourdough Sandwich Loaf
Monitor Fermentation: Over-proofing can lead to a dense loaf. The dough should be slightly domed and spring back slowly when pressed.
Control Hydration: Adjust the water quantity if the dough feels too sticky or dry.
Use Steam: Place a small tray of water in the oven during the first 10 minutes of baking to create steam. This encourages the oven to spring and soften the crust.
Experiment with Add-ins: Add seeds, herbs, or cheese for a personalized twist.