Sourdough Sandwich Bread

 

Making your own sandwich bread may seem a little intimidating at first, but you'll love this simple, fool proof recipe that makes delicious bread!

INGREDIENTS:

1/3 cup (65 grams) active sourdough starter

1 1/3 cups (300 grams) warm water

1/4 cup (56 grams) sugar (you can substitute for 2 TBLspoons honey)

3 1/2 - 4 cups (500 grams) bread flour (you can also use all-purpose but I recommend bread flour for best results)

1 1/2 TBLspoons (20 grams) olive oil 

2 teaspoons (9 grams) salt

INSTRUCTIONS:

NO KNEAD OPTION:

1. Add the starter to a large bowl. Mix in warm water and sugar, stirring until dissolved. Add flour, oil and salt. Stir with a dough whisk or wooden spoon until a thick, shaggy dough forms.

2. Flour or wet your hands and finish mixing the dough by hand until most of the flour has absorbed. Don't worry if there is flour on the sides or bottom of the bowl. (Continue instructions at number 3 below) 

STAND MIXER OPTION:

1. Add the starter to your stand mixer bowl. Add warm water and sugar. Turn mixer on low with bread attachment and add flour, oil and salt. Let it mix for 10 min. 

2. Cover with a damp towel and let the dough rest for 35-40 min 

3. Grab the edge of the dough and pull up stretching it out as you pull upwards. Place the dough that is in your hands back into the center. Turn the bowl about a quarter turn and complete another stretch and fold.

4. Cover with a damp towel, cheesecloth or plastic wrap and let it sit at room temperature overnight (8-10 hours) or until double in size.

5. In the morning lightly flour your counter and remove the dough from the bowl gently stretching it into a rectangle. Use your fingers to dimple the dough to remove air from it. 

6. Roll up dough into a log shape to fit your pan. Cover and let the dough rest for 10 min. 

7. With a paper towel butter or oil your pan. Place dough in the pan. Cover and let rise for 2-3 hours until dough is about double in size.

8. Preheat your oven to 375. If desired cover the top of your dough with an egg wash. 

9. Bake for 40 min. The top of the loaf should be a golden color. Remove from oven.

10. Let cool for at least one hour and enjoy!

NOTES: Pan Size: It shouldn't matter what size pan you are using, but the baking time may vary based on the size of your pan. Active Sourdough Starter: Make sure your sourdough starter is fed 12-24 hours before using. And make sure it is active.  Using grams: I do recommend weighing most of your ingredients. This makes everything much more precise and gives you less of a chance of messing up.

Happy Sourdoughing!

-Ariana :)