Soft Sourdough Sandwich Bread
Make this amazingly soft and fluffy sourdough sandwich bread. It is true sourdough sandwich bread. There is no yeast in this bread. It is amazing and the flavor is perfection.
Servings 2 loaves
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!