Sourdough Sandwich Bread Recipe
Table of Contents
I’ve always been passionate about baking at home. The smell of freshly baked bread is like a trip to a cozy European bakery. For a long time, I was scared to try sourdough, thinking it was too hard and took too much time.
But then I found this easy sourdough sandwich bread recipe. It changed everything, making homemade bread a part of my daily life.
This recipe is special because it mixes the rich taste and chewy texture of sourdough with the ease of a simple sandwich loaf. You only need a few ingredients and a simple method. This way, you can make a soft and fluffy sourdough bread for breakfast or lunch.
Understanding Sourdough Starter and Essential Ingredients
Making sourdough sandwich bread starts with a lively sourdough starter. This starter is key for your bread’s tangy taste and chewy texture. Before mixing the dough, feed your starter 12 hours in advance. Use a 1:4:4 ratio for a slow rise.
Active Sourdough Starter Preparation
Keeping your sourdough starter healthy is essential. Here’s how to keep it active and thriving:
- Feed the starter with equal parts bread flour and purified water.
- Let it ferment at room temperature for 8-12 hours until it’s bubbly and doubled.
- Store it in the fridge between uses to slow it down. Feed it regularly to keep it alive.
Required Ingredients and Equipment
For this soft sourdough sandwich bread, you’ll need all-purpose flour, water, olive oil, honey, and salt. You’ll also need a stand mixer, a 9″ x 5″ loaf pan, and parchment paper.
Important Temperature Considerations
The kitchen temperature is crucial for fermentation. Keep it between 68-72°F (20-22°C) for 10-12 hours. This temperature helps your dough develop the right gluten and flavor.
“The secret to great sourdough bread is all in the starter. Nurture it with care, and it will reward you with incredible flavor and texture.”
Step-by-Step Sourdough Sandwich Bread Recipe
Making delicious sourdough sandwich bread is simpler than you think. Follow this easy guide to make a homemade bread recipe that everyone will love.
- In a big mixing bowl, mix 415g of unbleached all-purpose flour, 110g of active sourdough starter, 20g of olive oil, 20g of raw honey, and 10g of kosher salt. Add 240g of warm water (around 80°F), which is about 79.5% of the flour.
- Use a Danish Dough Whisk or your hands to mix until a shaggy dough forms. Let it rest for 1 hour to hydrate the flour fully.
- After resting, knead the dough for 8-10 minutes until it’s smooth and elastic. Put it in a greased bowl, cover, and let it rise at room temperature for 10-12 hours. This slow rise develops the bread’s flavor and structure.
- When the dough has doubled, gently punch it down to release air bubbles. Shape it into a log and put it in a greased 9×5-inch loaf pan. Cover and let it proof for another 10-12 hours at room temperature.
- Preheat your oven to 450°F (232°C). Once the dough has risen, reduce the oven to 375°F (190°C) and bake for 45-50 minutes until the crust is golden.
- Take the bread out of the oven and let it cool in the pan for 10 minutes. Then, move it to a wire rack and cool completely, about 1-2 hours, before slicing. This ensures the bread is soft, not gummy.
This no-knead bread recipe makes homemade bread baking easy. The long fermentation and hot oven give a perfect crust and soft crumb. Slice it up and enjoy your fresh sourdough sandwich bread!
Tips for Perfect Fermentation and Proofing
To get the perfect rise and texture in your homemade sourdough sandwich bread, you need to manage fermentation and proofing well. Let’s explore the details to make sure your bread looks great every time.
First Rise (Bulk Fermentation)
The first rise, or bulk fermentation, is key for your bread’s flavor and structure. It takes 10-12 hours at 68-72°F (20-22°C). The bread starter breaks down starch and gluten, making the dough more complex and fermented.
Second Rise (Final Proof)
After the first rise, shape the dough and put it in a loaf pan for the second rise. This lasts 2-3 hours, until it’s about 1 inch above the pan. Watching the homemade bread closely is important, as too much proofing can make it sticky and hard to handle.
Temperature and Timing Adjustments
If your kitchen is cool, use a bit more bread starter to adjust fermentation times. In a warmer kitchen, mix the dough in the morning for a slower rise. Always watch the dough and adjust times as needed for the perfect texture and rise.
“Proper fermentation and proofing are essential for creating a light, airy crumb and a delicious, chewy crust in your homemade sourdough bread.”
Baking Techniques for a Golden Crust and Soft Crumb
Getting a golden crust and a soft crumb is key for homemade bread. Baking your sourdough sandwich bread right can make a big difference. A few techniques can help you achieve this.
First, preheat your oven to 450°F (232°C). Then, quickly lower the heat to 375°F (190°C) when you put in the bread. This ensures it cooks evenly and gets a beautiful bread baking look. To get a crisp crust, lightly spray the loaf with water and add ice cubes to the oven floor. This creates steam, which helps the crust.
Bake the bread for 35 to 45 minutes. Watch it closely until the crust turns a deep, golden brown. The bread should reach 201°F (94°C) inside to be fully baked.
For the best sandwich slices, don’t cut the artisan bread right away. Let it cool completely, ideally overnight. This makes the crumb soft and light, perfect for thin slices.
By using these baking tips, you’ll get a homemade bread with a crispy crust and soft inside. It’s perfect for your favorite sandwiches or toast.
Conclusion
This sourdough sandwich bread recipe makes a delicious, soft loaf. It has a slight tang and a crispy crust. It’s great for everyday use, lasting up to 3 days at room temperature or longer when frozen.
Making your own sourdough sandwich bread is rewarding and nostalgic. It lets you enjoy high-quality, simple ingredients in a comforting loaf of homemade bread.
With practice, you’ll get better at making this sourdough sandwich bread recipe. You’ll love creating artisan-quality bread at home. This recipe is perfect for those who want to make their own bread or enjoy the fresh aroma and taste.
Start enjoying homemade baking and the wonderful results. Your sourdough sandwich bread is perfect for breakfast, lunch, or any time. You’ll know you’ve made something special with your own hands.
FAQ
What type of flour is used in this sourdough sandwich bread recipe?
The recipe uses all-purpose flour.
What is the importance of an active, bubbly sourdough starter for this recipe?
An active, bubbly sourdough starter is key. It makes the bread light and fluffy. It also adds a slight tang.
How long does the first rise (bulk fermentation) and second rise (final proof) take for this sourdough bread?
The first rise takes 10-12 hours at 68-72°F (20-22°C). The second rise lasts 2-3 hours. It’s ready when it rises 1 inch above the pan rim.
How long should the sourdough bread be baked and at what temperatures?
Preheat the oven to 450°F (232°C). Then, reduce it to 375°F (190°C) when you put the loaf in. Bake for 45-50 minutes until it’s deeply golden brown.
How long can the baked sourdough sandwich bread be stored?
You can store it at room temperature for up to 3 days. Or, freeze it for longer storage.
