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sourdough sandwiches bread Recipe

If you’re someone who loves sourdough or are just starting with baking, this recipe gives you the right balance of taste and texture.
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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 hours
Total Time 10 hours 35 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 170 kcal

Equipment

  • 1 Mixing bowl
  • 1 Kitchen scale
  • 1 Dough scraper
  • 1 Loaf pan
  • 1 Clean kitchen towel or plastic wrap
  • 1 Oven
  • 1 Parchment paper
  • 1 Cooling rack

Ingredients
  

  • 3 ½ cups purpose flour or bread flour
  • 1 cup active sourdough starter
  • 1 ¼ cups warm water
  • 2 tbsp unsalted butter, melted
  • 1 tbsp sugar or honey
  • 1 ½ tbsp salt

Instructions
 

  • Add more flour and water to the Starter (if you haven’t done so in a week).
    The sourdough starter needs to be full of activity and bubbles. Remove your bread from the fridge 4–6 hours before putting it in the oven.
  • Start the Dough Process at this Point:
    In a large bowl, add the sourdough starter, warm water, melted butter and whichever sweetener you are using. Mix gently until the sugar is dissolved. After separating the eggs, add the flour and salt and mix all the rough ingredients together.
  • Rest:
    Let the dough sit covered for 30 minutes. This gives gluten a chance to begin being formed.
  • Do some Stretch and Folds:
    For the following 2 hours, fold your dough 3 or 4 times, each time 30 minutes apart, to develop its strength.
  • Bulk Fermentation:
    With a cover or wrap, let your dough rise at the standard room temperature (70–75°F / 21–24°C) for 8–10 hours until it becomes doubled in size.
  • Mold the dough into rounds that are around one inch thick:
    Place some flour on your surface and roll the dough into a tight loaf. Lay the seamless side of the dough into a loaf pan that has been lightly greased.
  • Final Proof:
    Allow the dough to stand, covered, for around 2 hours, until it rises just beneath the top edge of the pan.
  • Preheat Oven:
    During the last 30 minutes your dough is rising, preheat your oven to 375°F (190°C).
  • Bake:
    Bake at 180°C until you see the top is golden and when the loaf is tapped, making a hollow sound. The internal temperature ought to be 200°F (93°C).
  • Cool Completely:
    Set the bread aside in the pan for 10 minutes, after that, place it on a wire rack to cool.

Notes

Bread flour helps the bread become chewier and rise much better.
If you’d like the bread to be sweeter, try adding a bit more honey to the dough.
For dough with a soft crust, brush the top with melted butter right after taking the bread out of the oven.
During bulk fermentation, keeping the dough in the fridge will make it taste better and will help with your overall schedule.
Keyword sourdough sandwiches bread Recipe