I’ve spent hours perfecting sourdough bread-making. The smell of fresh bread, the crisp crust, and soft inside are unbeatable. Today, I’m excited to share my favorite sourdough sandwich bread recipe. It will change your lunchtime.
This recipe mixes sourdough’s tangy taste with the ideal texture for sandwiches and toast12. You get a single loaf perfect for sandwiches, toast, and more.
This sourdough sandwich bread is not only tasty but also very versatile. It’s great for a grilled cheese, BLT, or just with coffee. It will make your meals better.
Table of Contents
Understanding Sourdough Sandwich Bread Basics
Sourdough bread is a special treat that’s different from regular bread. It uses a starter to rise, giving it a tangy taste3. Many people love Soft Sourdough Bread for its unique flavor3. This method also makes the bread easier to digest.
What Makes Sourdough Different
Sourdough uses a starter instead of commercial yeast. This starter is alive with wild yeast and bacteria. It makes the dough sour and gives sourdough its special taste3. Many new bakers have found success with an Easy Sourdough Starter recipe3.
Benefits of Homemade Sourdough
When you bake sourdough at home, you can choose what goes into it. This makes it healthier and more nutritious. You can also try different flours like whole wheat or rye to fit your diet3. There are tips for beginners to help them overcome common challenges3.
Key Characteristics of Perfect Sandwich Bread
The best sourdough sandwich bread is soft inside and has a crispy crust. It should be strong enough to hold toppings without being too dense3. There’s a guide on how to score the dough for a soft loaf3.
Learning about sourdough sandwich bread helps you make a delicious loaf. This will make your sandwiches better4. The Breadtopia blog post on sourdough sandwich bread got 14 comments4. One comment got a like, showing interest in the bulk ferment stage4.
One user was making a second batch without shortcuts, showing they liked the recipe4. Someone asked about using spelt flour instead of all-purpose, showing interest in recipe variations4. The post also mentions another article on flour for bread baking, showing readers want more knowledge4.
Comments were positive, with users saying they loved the recipe’s simplicity and taste. This shows the recipe was a hit with users4.
Essential Ingredients for Your Sourdough Sandwich Bread Recipe
Making the perfect sourdough sandwich bread begins with the right ingredients. You’ll need an active sourdough starter5, warm water, olive oil, honey, and top-notch bread flour varieties6.
Start with a mature, active sourdough starter5 that’s been fed 8-12 hours before baking. Use about 650 grams of warm water, around 80°F, for the best gluten development6. Add 40 grams of light olive oil for a subtle richness5. Just 50 grams of honey will boost the bread’s sweetness and caramelization6.
The heart of your sourdough sandwich bread is high-quality bread flour or all-purpose flour with a protein content of about 1000 grams6. This flour gives the bread its structure and chewiness. Remember to add 20 grams of fine sea salt to balance the flavors and enhance the taste6.
By choosing and measuring these key ingredients, you’re on your way to baking a soft, fluffy, and tasty sourdough sandwich bread. Your family and friends will love it5.
Required Tools and Equipment
To bake sourdough sandwich bread at home, you need some key tools. Having the right tools is crucial for great bread baking7.
Mixing and Measuring Tools
- Stand Mixer with Dough Hook Attachment: This tool kneads the dough easily, saving time7.
- Danish Dough Whisk: Great for mixing sticky dough, this whisk is a must-have7.
- Bench Scraper: Essential for shaping and dividing dough, it’s your go-to for scoring7.
- Kitchen Scale: Accurate measurements of flour and water are key for consistent results7.
Baking Equipment
For the perfect sourdough loaf, you’ll need specific baking tools:
- Loaf Pans (9×5 inch): These pans give your bread the classic shape and size7.
- Oven: A good oven that can reach 400°F is crucial for baking7.
- Baking Pan: A metal pan in the oven’s bottom rack helps create a great crust7.
Optional but Helpful Items
While not essential, these items can enhance your bread baking experience:
- Bread Lame: This tool creates beautiful patterns on your sourdough loaf7.
- Proofing Basket: Known as a banneton, it helps your dough keep its shape during rising8.
With the right tools, you’ll be well on your way to baking amazing sourdough. You’ll make delicious, artisanal loaves in your kitchen7.
Preparing Your Active Sourdough Starter
Keeping your sourdough starter culture healthy is key to baking great sourdough sandwich bread. Before mixing the dough, feed your starter 12 hours in advance. Use a 1:4:4 ratio (starter:water:flour) for a slow rise9. For a quicker rise, try a 1:1:1 ratio10. Make sure your starter is lively and bubbly before adding it to your recipe.
- Feed the sourdough starter with equal parts water and flour to keep it thriving.
- Store the starter in a clean, airtight container at room temperature.
- Discard a portion of the starter before each feeding to maintain the proper consistency.
By sticking to a regular sourdough starter maintenance routine, you’ll develop a strong natural leavening agent. This will make your bread rise beautifully and taste amazing9. Start your journey in sourdough baking and enjoy making your own sandwich loaf.
Mixing and Developing the Dough
Making the perfect sourdough sandwich bread starts with mixing and developing the dough. Begin by mixing the key ingredients in a stand mixer or by hand. This creates a shaggy dough. The recipe includes 240 grams of water, 200 grams of active sourdough starter, 42 grams of honey, 510 grams of bread flour, 6 grams of Diamond Crystal Kosher Salt, and 60 grams of very soft butter11.
Initial Mix and Autolyse
After mixing, let the dough rest for an hour in an autolyse period. This step hydrates the flour and develops the gluten. It prepares the dough for a well-structured loaf11. While the dough rests, prepare your workspace and gather tools for kneading and shaping.
Stretch and Fold Technique
After the autolyse, start the stretch and fold process. This involves stretching and folding the dough several times. Do this every 20-30 minutes for 4 rounds. This technique develops the gluten and makes the crumb soft and fluffy11.
Proper Kneading Methods
Kneading the dough is key for a good gluten structure. Use a stand mixer or your hands to knead for 8-10 minutes. This makes the dough smooth and elastic11. It also traps air bubbles, making the loaf soft and airy.
Now that the dough is mixed, rested, and kneaded, it’s time for bulk fermentation. Here, the dough develops its flavors and structure111213.
Bulk Fermentation Guide
Getting the right fermentation is key for a soft, fluffy sourdough sandwich bread. This stage lets the dough rise and develop its sourdough taste14.
Start by letting the dough ferment at 68-72°F (20-22°C) for 10-12 hours. It should double in size14. If it’s cold, you might need more time. In warmer places, watch it closely to avoid it getting too puffy14.
Or, try fermenting it for 3-4 hours at room temperature. Then, move it to the fridge for 10-12 hours. This method slows down fermentation and adds depth to the flavor14.
| Pan Size | Total Dough Weight |
|---|---|
| 9 x 4 x 4 (Pullman pan) | 800-900g |
| 8.5 x 4.5 x 2.5 (small loaf pan) | 600-700g |
| 9 x 5 x 2.75 (medium loaf pan) | 700-800g |
| 13 x 4 x 4 (large Pullman pan) | 1,100-1,200g |
Check the table to find the right dough weight for your pan15. This helps you measure your ingredients correctly15.
The bulk fermentation time and temperature greatly affect your bread’s texture and taste. By following these tips, you’ll make a tasty, homemade loaf1415.
Shaping Your Sandwich Loaf
Making the perfect sourdough sandwich loaf starts with shaping. First, gently degas the dough to get rid of air bubbles. Pan loaves are great for sandwiches and toast because of their shape.16 Split the dough into two parts for two loaves or keep it as one for a big loaf.
Step-by-Step Shaping Instructions
- Roll or stretch the dough into a rectangle, the same length as your loaf pan.
- Fold the dough into thirds, like a letter, to make a tight log.
- Roll the log, seam-side down, to make the top smooth.
- Grease a 9″x5″ loaf pan and put the dough inside, seam-side down.
- Line the pan with parchment paper for easy loaf removal.
Creating Surface Tension
Shaping the dough right is key for a good loaf. The author likes making pan loaves for sandwiches like peanut butter and jelly.16 Hold your hands around the dough and pull it towards you to create tension. This helps the dough keep its shape while it rises and bakes.
Adapting recipes for pan loaves shows flexibility in bread shaping.16 After shaping, cover the loaf pan and let it proof for about an hour. High hydration levels in pan loaves make the bread softer.16
Choosing the right pan size is crucial for a good loaf shape.16 This prevents the bread from spreading too much while baking. Using the pan helps the loaf keep its shape.16
| Ingredient | Amount |
|---|---|
| Bread Flour | Central Milling Artisan Craft Plus17 |
| Whole Wheat Flour | Central Milling17 |
| Loaf Pans | 2 (9 X 5 inches)17 |
| Milk | 380 grams17 |
| Eggs (large, beaten) | 417 |
| Butter | 1/4 cup17 |
| Honey | 1/3 cup17 |
Shaping the dough for a pan loaf and adding toppings is detailed.16 Follow these steps for a beautifully shaped sourdough loaf, ready for baking.
“Proofing the dough in the fridge overnight helps avoid a thick crust.“16
A video shows shaping a honey whole wheat barley pan loaf scaled to 1400g.16 Checking dough readiness by texture and proofing level helps achieve the right loaf.16 Also, not scoring pan loaves ensures a controlled rise and consistent look.16
Mastering sourdough shaping leads to perfect bread for sandwiches and toast161718.
Second Rise and Proofing Techniques
After shaping your sourdough sandwich loaf, it’s time for the second rise, or “proof.” This stage is key for the perfect texture and rise. Bread proofing techniques help achieve a soft, fluffy crumb with just the right structure.
For the best results, let the loaf proof at room temperature. It should rise about 1 inch above the pan’s rim in 2 to 3 hours. Sandwich bread texture is best when the dough is relaxed and slightly puffy before baking. You can also proof the dough overnight at cool room temperature, which takes 10 to 16 hours19. This method can enhance the sourdough flavor and crumb density.
Don’t let the dough over-proof, as it can make the loaf dense or collapsed. Watch it closely and bake when it reaches your desired rise. With practice, you’ll get the sandwich bread texture you want. Proofing temperatures under 85°F (29°C) are best, as higher temperatures can cause unstable dough and overproofing19.
FAQ
What makes sourdough bread different from other bread?
Sourdough bread uses a fermented starter instead of commercial yeast. This gives it a tangy flavor and better digestibility than regular bread.
What are the benefits of making homemade sourdough bread?
Making sourdough bread at home lets you choose the ingredients. This results in a healthier option with fewer additives. It also tastes more complex than store-bought bread.
What are the key characteristics of a perfect sandwich bread?
Great sandwich bread is soft and airy. It has a thin, crispy crust. It should also hold toppings well without falling apart.
What are the essential ingredients in this sourdough sandwich bread recipe?
You’ll need an active sourdough starter, water, olive oil, honey, all-purpose flour, and sea salt. Using unbleached flour with high protein helps with gluten development.
What tools and equipment are needed to make this sourdough sandwich bread?
You’ll need a 9″x5″ loaf pan, a stand mixer with dough hook, a Danish dough whisk, a metal bench scraper, and a kitchen scale. You’ll also need an oven and a pan for steam. Optional tools include a lame for scoring and a proofing basket.
How do I prepare my active sourdough starter for this recipe?
Feed your starter 12 hours before mixing the dough. Use a 1:4:4 ratio (starter:water:flour) for a slow rise. Make sure the starter is active and bubbly before using it.
How do I mix and develop the dough for this sourdough sandwich bread?
Mix the ingredients until a shaggy dough forms. Let it rest for 1 hour, then knead for 8-10 minutes. Do stretch and folds every 20-30 minutes, 4 times, to build the gluten structure.
How long should I let the dough bulk ferment?
Bulk ferment the dough for 10-12 hours at 68-72°F (20-22°C) or until it doubles in size. In cooler kitchens, extend the time. In warmer kitchens, watch it closely to avoid over-proofing. Alternatively, ferment for 3-4 hours at room temperature, then refrigerate for 10-12 hours.
How do I shape the dough into a loaf?
Shape the dough into a rectangle, fold it in thirds, and roll it into a log. Create tension by gently cupping and pulling the dough. Place it seam-side down in a greased 9″x5″ loaf pan, or line the pan with parchment paper for easy removal.
How do I proof the shaped loaf?
Let the shaped loaf proof at room temperature until it rises 1 inch above the pan rim, 2-3 hours. For overnight proofing, cover and let it rise for 10-12 hours at cool room temperature. The dough should be relaxed and puffy when ready to bake.