The Perfect Sourdough Sandwich Bread
User Reviews
4.5
The Perfect Sourdough Sandwich Bread
Description
The Perfect Sourdough Sandwich Bread recipe starts by mixing lukewarm water, bubbly sourdough starter, and cane sugar, dissolving the sugar fully. Bread flour and salt are added to form a dough, which rests initially for 30 minutes before a single stretch-and-fold to develop gluten. The dough then ferments at room temperature for about 12 hours until light and fluffy. Dividing and shaping into logs, the dough is placed into oiled pans for a final rise. Baking at 375°F yields golden tops, brushed with butter for a rich finish. After cooling, the bread offers a tender crumb tempered with a subtle sourdough tang. This loaf works well sliced fresh for sandwiches or toasted at breakfast.
The method's combination of a long fermentation and simple shaping produces bread with an open texture and well-developed flavor without complicated steps. Resting the dough between stretch-and-fold and baking stages allows gluten to strengthen gradually, yielding a soft yet structured loaf. The enrichment from a bit of sugar and brushing with butter adds flavor and a moist crumb conducive to slicing thinly without crumbling.
The recipe’s practical approach using common ingredients and a long, slow ferment provides a dependable loaf with a golden crust, balanced by a tender, flavorful interior. It’s suited to home bakers comfortable with sourdough cultures seeking a sandwich bread with mild yet noticeable tang and a soft, pleasant mouthfeel.
Ingredients
- 2 2/3 cups water at 110°F degrees, lukewarm
- 2/3 cup sourdough starter bubbly & active
- 1/3 cup cane sugar
- 8 cups bread flour
- 1 tbsp salt
- 3 tbsp olive oil to grease the pans
- 3 tbsp butter to brush the tops
Instructions
- In a large bowl, combine the water, sourdough starter, and sugar. Whisk until the sugar is completely dissolved.
- Add in the bread flour and salt and mix until well combined. Cover the dough with plastic wrap. Let it rest for 30 minutes.
- Stretch and fold the dough one time. Cover it with plastic wrap and let it rest at room temperature for 12 hours or until the dough is light and fluffy.
- Divide the dough into two equal parts. Stretch each one into a rectangular shape. Press down the dough with your fingers to get rid of any extra bubbles.
- Roll up the dough into a log. Place it into an oiled bread pan. Repeat with the second half of dough. Let them rise for about an hour.
- Bake the bread at 375°F for about 45 minutes or until the tops are golden brown. Remove the pans from the oven. Brush the tops with butter. Let the loaves rest for 5 minutes. Then, move the loaves to a cooling rack and let them rest for 30 minutes before cutting in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2loaves
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 6mg | 2% |
| Sodium | 456mg | 19% |
| Potassium | 63mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 67IU | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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