Sourdough Sandwich Bread
A step-by-step guide to creating a soft, chewy sourdough sandwich bread using a natural starter, perfect for sandwiches and toast.
Ingredients
Main Ingredients
- 4 cups all-purpose flour Can substitute with whole wheat flour.
- 1 cup lukewarm water Filtered or spring water is best.
- 1/4 cup fed sourdough starter Ensure the starter is active.
- 1 1/2 teaspoons salt Adjust to taste.
- 2 tablespoons sugar Can be adjusted or substituted.
- 2 tablespoons olive oil For added moisture.
Instructions
Preparation
- In a large mixing bowl, mix the sourdough starter with lukewarm water.
- Gradually add flour, salt, sugar, and olive oil, mixing until a shaggy dough forms.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic.
Bulk Fermentation
- Cover the dough and let it rest at room temperature for 10-12 hours.
- Perform gentle stretch and fold techniques every few hours.
Shaping the Loaf
- After fermentation, shape the dough into a log.
- Place it in a greased loaf pan and let it proof for 2-3 hours.
Baking
- Preheat the oven to 450°F then lower it to 375°F.
- Bake the loaf for 45-50 minutes until golden brown.
Notes
Let bread cool for at least 1-2 hours before cutting to avoid a gummy texture. Store in an airtight container for up to 3 days, or freeze for long-term storage.