Do you love the taste and texture of fresh sourdough bread but don’t want to spend hours making it? I’ve got a simple sourdough sandwich bread recipe that’s quick and delicious. You’ll learn how to make a crusty, flavorful loaf with just a few easy steps and some helpful tips.
Whether you’re new to sourdough or have been baking for years, this recipe will help you create an amazing loaf. You’ll get to enjoy the benefits of sourdough bread and learn how to make your own starter.
What is a Sourdough Sandwich Bread?
Sourdough sandwich bread is a tasty twist on the classic sourdough loaf. It’s made with a fermented dough starter, not commercial yeast. This gives it a tangy flavor and a chewy texture that’s different from regular sandwich bread.
Defining Sourdough Bread
Sourdough bread uses wild yeast and good bacteria to rise. This process makes the dough more digestible and easier on the stomach. It’s a healthier option compared to regular bread.
Benefits of Sourdough Bread
Sourdough sandwich bread has many health benefits. The fermentation process makes nutrients more available and lowers the bread’s glycemic index. This means you can enjoy a fermented dough sandwich without the blood sugar spikes.
Also, sourdough bread has fewer additives and preservatives than store-bought bread. It’s a cleaner, healthier choice for you and your family.
“Sourdough bread is not only delicious, but it’s also better for your health compared to regular yeasted bread.”
Preparing the Sourdough Starter
Creating a healthy sourdough starter is key to baking tasty sourdough bread. You need to feed and care for your starter. This makes sure it’s active and ready for your dough.
An active sourdough starter shows several signs it’s ready for baking:
It looks bubbly and frothy with air pockets.
It smells slightly sour and yeasty.
It grows in size, usually doubling or tripling after feeding.
When you drop a spoonful into water, it floats. This means it’s active and ready.
With regular feeding and care, your sourdough starter will be a reliable part of your sourdough bread recipes.
Ingredients for Sourdough Sandwich Bread
Creating the perfect sourdough sandwich bread starts with the right ingredients. The key to its tangy flavor and soft texture is using the right flour, water, and other essentials. Let’s explore the must-haves for this homemade loaf.
The base of any great sourdough bread is flour. It gives the bread its chewy crumb and strong structure.
Ingredient
Amount
Flour
6 cups
Milk
1 1/2 cup
Water
1 cup
Salt
1 tbsp
Sourdough Starter
1 cup (227g)
Sugar or honey
2 table spoons
melted butter (coconut butter)
1/2 cup
By mixing these ingredients carefully, you’re on your way to a fantastic sourdough sandwich bread.
Kneading Techniques
Kneading the dough is like a rhythmic dance in bread-making. There are several ways to knead the dough to get the right consistency:
The Classic Knead: Place the dough on a lightly floured surface. Use the heel of your hand to push it away, then fold it back. Keep repeating, rotating the dough 90 degrees each time.
The Stretch and Fold: Hold the dough from the top and stretch it out. Then, fold it back onto itself. Repeat this around the dough to make it cohesive and elastic.
The Slap and Fold: Slap the dough down on the counter to flatten it. Fold it in half and repeat. This builds strength and structure with each slap and fold.
It doesn’t matter which technique you use. The goal is to knead the dough until it’s smooth and elastic. This can take 5-10 minutes. So, be patient and let the dough fully proof before moving on.
Proofing and Shaping the Loaf
Proofing is key in baking a perfect sandwich loaf. It lets the dough rise and develop its sourdough flavor. This step makes the bread light and chewy.
For the best results, proof the dough at 70-85°F (21-29°C) for 6-8 hours. This lets the yeast work its magic, making the dough double in size.
After proofing, shape the dough into a sandwich loaf. Gently punch down to remove air pockets.
On a floured surface, shape the dough into a rectangular loaf. Keep the surface tight.
Place the dough in a greased 9×5 inch loaf pan, seam-side down.
Cover the pan with a damp towel or plastic wrap. Let it proof for 3-4 hours, until it reaches the pan’s top. This final proof helps the bread rise evenly in the oven.
Storing and Enjoying Your Homemade Bread
To keep my homemade sourdough sandwich bread fresh, I store it in a paper or linen bag at room temperature. This lets bread breathe and stay soft. I also cut it and freeze in 3-4 pieces per zip lock bags. It lasts 2-3 months. Thaw at room temperature. If I need it right away I put slice into a toaster for 1 min.
There are so many ways to enjoy my homemade bread. It’s perfect for grilled cheese or toasted for breakfast. The sourdough flavor is great with deli meats and spreads too. And nothing beats a slice straight from the oven.
Whether you’re making a sandwich or just enjoying a slice, I hope you’ll love this sourdough recipe as much as I do. Bon appétit!
Easy Sourdough Sandwich Bread Recipe
www.annlace.com
Sourdough sandwich bread is a tasty twist on the classic sourdough loaf. It is soft and fluffy. Made with all-purpose flour, a sourdough starter, butter, milk and a touch of honey or sugar, this naturally fermented bread delivers a light texture and a subtle tang. www.annlace.com
1/2cupmelted butter ( or coconut butter, olive oil)
2 tbspsugar (honey)
1tbspsalt
Instructions
To a stand mixer add 1 cup of starter with warm milk and water. Add sugar and mix everything together. You can mix everything in a bowl by hand, without using mixer.
Add 4 cups of flour to the mixture and mix everything together.
Melt butter and add to the dough with salt and 2 last cups of flour. Mix everything well
Get dough out of mixing bowl and kneed for 5 minutes. Leave it for 30 minutes covered with towel.
Kneed dough again for 5 min and leave it to rise for 6 hours.
After 6 hours divide dough for 2 equal pieces.
Roll dough and make rectangle shape.
Add shaped dough to parchment lined loaf pans
Cover with wet towel and let it second rise for 3-4 hours, until it is doubled.
Bake at 385 for 50 minutes, or until golden on top.
Get bread out of pans and allow to cool it completely before cutting. You can put some butter on top of the cooling bread if you want it to be soft.
Notes
1.Do not add salt directly to the starter. Salt is not good for yeast. It would slow down fermentation process. Add it with flour. 2. After you melt butter, let it cool off, than add to the mixture. 3. Mixer is not necessary to make sourdough sandwich bread, you can mix it with your hands, spatula in mixing bowl. 4. If you are dairy free you can substitute milk with water. I found that milk helps bread to be soft and fluffy.
Great recipe. Taste very good.
Thank you for easy delicious recipe!