Sourdough Sandwich Bread
Ingredients
- For the Starter:
- 100g active sourdough starter (fed and bubbly)
- 100g all-purpose flour
- 100g water (room temperature)
- For the Dough:
- 400g bread flour
- 280g water (room temperature)
- 10g sea salt
- 1 tablespoon honey (or maple syrup, for a vegan option)
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Instructions
1. Prepare the Starter:
- In a medium bowl, combine 100g of active sourdough starter, 100g of all-purpose flour, and 100g of water. Stir until smooth and cover with a kitchen towel. Let it rest at room temperature for 4-6 hours, or until it becomes bubbly and increases in volume.
2. Make the Dough:
- In a large mixing bowl, combine the bubbly starter with 280g of water and 1 tablespoon of honey. Mix until well combined.
- Slowly add 400g of bread flour and 10g of sea salt. Stir with a wooden spoon until the flour is fully absorbed.
3. Knead the Dough:
- Transfer the dough to a floured surface and knead for about 10 minutes until it becomes smooth and elastic. If it’s too sticky, sprinkle a little more flour as needed.
4. First Rise:
- Form the dough into a ball and place it in a lightly greased bowl. Cover with a damp cloth or plastic wrap and let it rise at room temperature for about 4-5 hours, or until doubled in size.
5. Shape the Loaf:
- Gently deflate the risen dough on a floured surface. Shape it into a rectangle, then roll it tightly from the long side to form a loaf. Pinch the seams to seal.
6. Second Rise:
- Place the shaped loaf seam side down into a greased 9x5 inch loaf pan. Cover with a cloth and let it rise for another 2-3 hours, until it has puffed up nicely.
7. Preheat the Oven:
- About 30 minutes before baking, preheat your oven to 425°F (220°C).
8. Bake:
- Once the dough has risen, make a few shallow slashes on top with a sharp knife for steam to escape. Bake the bread in the preheated oven for about 35-40 minutes or until the crust is golden-brown and the internal temperature reaches at least 190°F (88°C).
9. Cool:
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
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Notes
- Cooking Tips: Ensure your starter is active and bubbly for the best rise. Use a kitchen scale for precise measurements for best results.
- Substitutions: You can replace up to half of the bread flour with whole wheat flour for a nuttier flavor and added fiber. For a different flavor, consider adding herbs, garlic powder, or even grated cheese to the dough.
- Storage: Store the bread in a paper bag at room temperature for 2-3 days, or freeze for up to 3 months. Wrap it tightly in plastic before freezing.
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- Substitutions: You can replace up to half of the bread flour with whole wheat flour for a nuttier flavor and added fiber. For a different flavor, consider adding herbs, garlic powder, or even grated cheese to the dough.
- Storage: Store the bread in a paper bag at room temperature for 2-3 days, or freeze for up to 3 months. Wrap it tightly in plastic before freezing.
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