Soft, fluffy, and full of flavor homemade sourdough sandwich bread is the perfect blend of tangy and tender! With a light crumb and a hint of sourdough goodness, this loaf is great for toast, sandwiches, or simply enjoying with butter. Made with natural fermentation, it’s wholesome, delicious, and worth every bite!
Sourdough
Sandwich Bread
Ingredients:
Pre-Ferment
·
1 cup sourdough
starter needs to have doubled, but can be falling and needing to be fed, it
does not need to be at 'optimal bread baking state'
·
1 cup warm
water
·
1 1/3 cups
of all-purpose flour
Instructions:
for Pre ferment
1.
Mix the pre-ferment of sourdough starter,
flour, and water up 8-24 hours before you want to bake. Cover with plastic wrap
or a plastic bag and let sit on the counter overnight.
Dough
·
Pre-ferment from
above
·
2 tablespoons
of butter, coconut or olive oil
·
2 tablespoon honey sub
1 tablespoon honey for 1 tablespoon maple syrup or 2 tablespoon sugar
·
2 teaspoons salt
·
1 1/2 cups milk
(save buttermilk from making butter for this if you have it!) sub nondairy
milk or yogurt/cultured buttermilk watered down to milk consistency.
·
4.5-5.5 cups
of all-purpose flour
·
Butter to
brush crust after baking
Instructions:
Preheat oven to 375 degrees
Dough:
1.
Melt
butter, honey, and salt on low in a saucepan. When it's melted and combined,
turn off the heat, add your milk, and stir to combine. With a thermometer test
the temperature of the mixture. It should be no more than 105F.
2.
Add
the warm liquid to your mixer and add your pre-ferment.
3.
Stir
to combine; it's not going to combine super well until you start adding flour.
4.
Add
your flour, starting on the low end, and mix the dough, adding more flour as
needed just until it's combined, but not a cohesive, nice dough.
5.
Let
it sit for 15-30 minutes, then knead the dough. For 10 minutes
6.
If
the dough sticks to the bowl or your hands, add a little more flour, but try
not to add too much. It's not a stiff dough; it's on the softer side.
7.
Cover
your dough with plastic wrap and let rise 2-3 hours until doubled in size.
8.
Punch
your dough down, give it a few kneads. Yes, you are letting it rise twice
before shaping.
9.
Cover
with plastic wrap and let sit 2-3 hours until it's doubled again
10. To Shape your Loaf. Dump your dough onto
a lightly floured counter, press out with your hands to make a rectangle
roughly the size of your two hands flat, side by side (roughly
6"x10"). Fold the dough like you were folding a piece of paper to go
in an envelope, flip seam side down and rest for 10 minutes.
11. This is called a bench rest or
par-shape. It helps your dough keep its shape in the final shape and your loaf
of bread will be taller.
12. After ten minutes, flip the dough seam
side up, flatten out to the same size. This part is funny to describe but fold
your rectangle so it's now a triangle and then starting at the point of the
triangle roll it inwards. When it's all rolled up, tuck any non-conforming
parts in to make it a good size to fit in your loaf pan. Pinch the seam
together, flip the seam side down onto a piece of parchment paper. Pop it into
your loaf pan.
13. Cover with a tea towel and let rise 2-3
hours, until it's doubled
14. When it's doubled and ready to bake preheat
oven to 375F.
15. Slash the top of the dough with a sharp
knife to allow for expansion.
16. Bake for 20 minutes, flip around and
bake another 20 minutes (40 min total) check the internal temp of your loaves-
this is the most reliable way to know your bread is ready. Your bread should be
190-200F, if not put it in for another 5 minutes.
17. When your bread is done, take it out of
the oven, leave it in the loaf pan to cool, and brush butter on the top for a
softer crust.
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