Homemade Sourdough Sandwich Bread
This easy sourdough sandwich bread recipe is forgiving and perfect for any meal, offering a soft crumb ideal for sandwiches or toast.
Ingredients
Main Ingredients
- 3 cups all-purpose flour Can substitute up to half with bread flour for a softer crumb.
- 1 cup water Use room temperature water; warmer if starter is refrigerated.
- 1/2 cup active sourdough starter Ensure the starter is bubbly and lively.
- 1 teaspoon salt Fine sea salt is preferred.
- 1 tablespoon sugar Can substitute with honey for deeper flavor.
- 2 tablespoons olive oil Use mild extra virgin or neutral oil.
Instructions
Preparation
- In a large bowl, mix flour, water, sourdough starter, salt, sugar, and olive oil until a dough forms.
- Let the mix sit for 10–15 minutes for autolyse.
Kneading
- Knead the dough for about 10 minutes until it feels smooth and elastic.
Bulk Rise
- Place the dough in a lightly oiled bowl, cover, and allow it to rise in a warm place for 4–6 hours or until doubled.
Shaping
- Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and let it bench rest for 10 minutes.
Final Rise
- Place the shaped dough in a greased loaf pan and let it rise for another 1–2 hours until puffed.
Baking
- Preheat oven to 375°F (190°C). Bake the loaf for 30–35 minutes until golden brown and the center reads about 200°F.
Cooling
- Let the loaf cool completely before slicing, at least an hour.
Notes
Store at room temperature wrapped in a clean towel for up to 3 days or in the freezer for up to 3 months. For the best results, don't rush the cool-down process.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 27gProtein: 4gFat: 2gSaturated Fat: 0.5gSodium: 200mgFiber: 1gSugar: 1g
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