Description
A classic sourdough sandwich bread recipe that yields a soft, tangy, and flavorful loaf perfect for everyday sandwiches. This recipe uses a natural sourdough starter for fermentation, creating a delicious depth of flavor with a tender crumb and a crispy crust. Suitable for home bakers seeking an artisanal homemade bread.
Ingredients
Scale
Main Ingredients
- 450 g bread flour
- 300 g water (room temperature)
- 100 g active sourdough starter
- 10 g salt
- 10 g sugar (optional, for sweetness)
Instructions
- Combine dry ingredients: In a mixing bowl, combine 450g of bread flour and 10g of sugar if you desire a slightly sweeter bread. Mix thoroughly to distribute the sugar evenly.
- Mix starter with water: In a separate bowl, combine 300g of room temperature water with 100g of your active sourdough starter. Stir well until completely combined to help the starter ferment evenly.
- Form the dough: Gradually add the water and starter mixture into the flour mixture. Stir until a shaggy dough forms and there are no dry bits remaining.
- Autolyse (rest): Let the dough rest uncovered for 30 minutes. This resting period allows the flour to fully hydrate and helps with gluten development for a better dough structure.
- Add salt and knead: Sprinkle 10g of salt over the dough. Knead the dough by hand or with a stand mixer for about 5 to 10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky.
- Bulk fermentation: Transfer the kneaded dough to a lightly oiled bowl. Cover with plastic wrap or a kitchen towel. Let the dough rise at room temperature for 4 to 6 hours or until doubled in size. Perform a series of stretch and folds every hour to strengthen the dough.
- Shape the dough: Once risen, turn the dough onto a lightly floured surface. Flatten it into a rectangle and then tightly roll it into a loaf shape, pinching the seam to seal.
- Proof the dough: Place the shaped dough seam side down into a greased loaf pan. Cover it again and let it rise for 1 to 2 hours, until it has puffed up noticeably but not completely doubled.
- Preheat the oven: Preheat your oven to 450°F (230°C) with a baking stone or inverted baking tray inside to create a hot surface for baking, which helps with oven spring.
- Score the loaf: Using a sharp knife or bread lame, score the top of the loaf to allow steam to escape during baking, preventing unwanted cracks.
- Bake the bread: Place the loaf pan in the oven and bake for approximately 35 minutes until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to preserve the crumb structure.
Notes
- Use an active sourdough starter that has been recently fed and is bubbly for the best rise.
- Sugar is optional but adds a touch of sweetness and helps with browning the crust.
- Performing stretch and folds during bulk fermentation strengthens gluten, improving bread texture.
- Letting the bread cool completely before slicing will prevent it from becoming gummy.
- For a crispier crust, you can spray the oven with water or add steam during the first 10 minutes of baking.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: Artisan / Western
Nutrition
- Serving Size: 1 slice (about 50g)
- Calories: 140 kcal
- Sugar: 1.5 g
- Sodium: 180 mg
- Fat: 0.5 g
- Saturated Fat: 0.1 g
- Unsaturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 0 mg
Keywords: sourdough bread, sandwich bread, homemade bread, artisan bread, sourdough starter, easy sourdough recipe
