Amazing Soft Sourdough Sandwich Bread
I have been wanting to create a different sourdough sandwich bread recipe for a while. The one I have is so great, as it is mainly a sourdough discard bread recipe, I wanted to create something that was a true sourdough, with many of the same characteristics as a dutch oven sourdough boule, but also one that was softer, fluffier and could be baked into sandwich bread.
And by joe, I figured it out! I experimented with my original dutch oven sourdough bread recipe and added a couple ingredients to change the dough slightly.
While my other sourdough discard bread can be made without yeast, this one has a different texture and the flavor is different too! Both are amazing breads and my kids love both of them equally! I like having options and I like the idea of being able to make different breads using different ingredients depending on what we have available.
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The other great thing about this bread is that it is dairy free, where my other sandwich bread recipe has milk and butter.
Get my soft sourdough sandwich bread recipe below!
Soft Sourdough Sandwich Bread
Ingredients
- 300 grams sourdough starter active and bubbly
- 650 grams warm water
- 1000 grams white bread flour
- 50 grams honey
- 40 grams olive oil or avocado oil
- 20 grams fine sea salt
Instructions
- In a large bowl, mix your fed sourdough start, water, flour, oil, honey and salt. I like to use my danish dough whisk to mix it together before then using my hands to finish combining it completely.
- Next let this mixture sit covered for 1 hour.
- Once it has sat for an hour, you want to do your stretch and folds. I like to do them every 20 minutes. This takes the place of the knead process that you usually do in a stand mixer. You can go as long as 30 minutes in between. But if you are in a bit of a hurry, you can do 20 minutes. You want to do 4 stretch and folds.
- Once you have finished your stretch and folds you have an option. I like to let my dough sit for about 3-4 hours and bulk ferment. Then I put the dough directly in the fridge and leave it overnight or for 10-12 hours.You can also put it right into the fridge after you are done with the stretch and folds, but I like to give it more time. I find it makes the bread a bit more flavorful and the texture is so nice.
- After it has been in the fridge, take it out and let it come to room temperature. This takes about 1-2 hours.
- Divide the dough into two large sections if you want to large loaves. You can also cut it into 3 and makes 3 slightly smaller loaves.
- Roll or stretch your dough into a rectangle. Fold it in thirds and then roll it up into itself. Pinch the ends and tuck them under. Place the dough into a greased loaf pan seam-side down. Cover with a wet towel or I like to use shower caps or plastic wrap and allow the dough to proof until it has doubled or almost doubled. I like to put it in a warm place to rise.
- While it is rising, preheat the oven to 400 degrees. Once the dough rises, cut some slices in the top and place in the oven. Place a pan with hot water below the bread to allow some steam. This helps with the crust and the rise of the bread.
- Bake for 35-40 minutes or until the top is a nice golden brown. If you tap the top and it sounds hollow, it is done.
- Remove the bread from the oven and carefully take the bread loaves out of the pans and let them cool on a wire rack. I like to brush butter to the tops of the loaves while they are still hot. This helps to soften the crust and adds the yummy butter flavor to it.
- Cool completely and then cut and enjoy! These sandwich loaves are the perfect combination of sandwich bread and my traditional dutch oven sourdough bread!
I have spent many hours in the kitchen doing trial and error bakes in order to bring the best recipes I can. These sourdough recipes are all made with love and a lot of experimenting. There are so many ways to make sourdough bread and each baker will have different methods and things that work better for them.
You may have to adjust the water or flour content depending on how your own sourdough start and flour behave. I find that other things such as the weather can play into how your dough behaves. I often find even if I use my scale and accurately measure everything, sometimes I may need a bit more flour or water.
This sourdough sandwich bread recipe is easy to follow and pretty fool proof.
I think it is important to go by feel when making sourdough bread and this can take you some time to become familiar with what works for you.
You can store extra loaves of this bread in the freezer if you want for up to three months.
Now that you have your sourdough sandwich bread, how should you store it?
want to know how to store your sourdough bread?
Click below to find al my favorite ways to store bread and keep it fresh!
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