Sourdough Sandwich Loaf Recipe
A sourdough sandwich loaf is a delightful, tangy, and soft bread that offers the benefits of natural fermentation. This recipe creates a perfectly fluffy and flavorful bread that is ideal for sandwiches, toast, or enjoying with butter. The key difference between a sourdough sandwich loaf and traditional artisan sourdough is the shape and texture—this loaf is designed to be soft and sliceable, making it perfect for everyday use.
Ingredients:
- Sourdough Starter: 150g active, bubbly starter (fed 4-6 hours prior)
- Bread Flour: 500g (approximately 4 cups)
- Water: 250g (1 cup), at room temperature
- Milk: 100g (½ cup), at room temperature
- Unsalted Butter: 40g (3 tablespoons), softened
- Sugar: 20g (1½ tablespoons)
- Salt: 10g (1½ teaspoons)
Tools:
- Mixing bowl
- Dough scraper or spatula
- Bench scraper
- 9×5-inch loaf pan
- Clean kitchen towel or plastic wrap
Step-by-Step Instructions
Step 1: Feed Your Sourdough Starter
To ensure your sourdough starter is active, feed it 4-6 hours before beginning this recipe. Use a ratio of 1:1:1 (equal parts starter, flour, and water). When it’s bubbly and has risen, it’s ready to use. This will create the flavor and structure needed for the loaf.
Step 2: Autolyse the Dough
In a large mixing bowl, combine 500g of bread flour and 250g of water. Mix until all the flour is hydrated, and the dough forms a shaggy mass. Let it sit for 30 minutes to one hour. This process, called autolyse, helps the flour absorb the water, which aids in gluten development later.
Step 3: Add Ingredients and Knead
After the autolyse, add your active sourdough starter (150g), 100g of milk, 40g of softened butter, 20g of sugar, and 10g of salt. Mix everything together until the dough starts coming together. The dough may seem sticky at first, but as you knead, it will become smoother.
Knead the dough by hand or with a stand mixer fitted with a dough hook. Kneading by hand will take about 10-15 minutes, while using a mixer takes around 8-10 minutes. You’re aiming for a smooth, elastic dough that passes the windowpane test (stretch a small piece of dough; if it stretches without tearing, you’re good).
Step 4: Bulk Fermentation (First Rise)
Once kneaded, transfer the dough to a lightly greased bowl. Cover it with a damp kitchen towel or plastic wrap and let it sit at room temperature for 4-6 hours. The dough should rise and become puffy, but it may not necessarily double in size due to the nature of sourdough.
During this bulk fermentation, you can perform stretch-and-folds every 30-45 minutes during the first 2 hours. This technique strengthens the dough and helps with structure. To do a stretch-and-fold, gently stretch one side of the dough and fold it over the center. Repeat this on all four sides of the dough ball.
Step 5: Shape the Dough
Once the dough has completed its first rise, it’s time to shape it. Lightly flour a work surface and turn the dough out. Gently flatten the dough into a rectangle, being careful not to deflate it too much.
To shape the dough for the loaf pan, fold the dough’s shorter edges toward the center, then roll it up from the bottom into a log shape. Pinch the seams to seal, and place the dough seam-side down into a greased 9×5-inch loaf pan.
Step 6: Proof (Second Rise)
Cover the loaf pan with plastic wrap or a kitchen towel, and allow the dough to proof at room temperature for 3-4 hours, or until the dough rises just above the top of the loaf pan. The proofing time will vary depending on the temperature of your kitchen, so keep an eye on the dough’s progress.
For a more flavorful loaf with deeper sourdough characteristics, you can let the dough proof in the refrigerator overnight, then bring it to room temperature before baking.
Step 7: Bake the Sourdough Sandwich Loaf
Preheat your oven to 375°F (190°C) about 30 minutes before you plan to bake. Once the dough is fully proofed, bake the loaf for 35-40 minutes, or until the top is golden brown and the internal temperature of the bread reaches 200°F (93°C). If the top is browning too quickly, you can tent the loaf with aluminum foil halfway through baking.
Step 8: Cool the Bread
Once the loaf is finished baking, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer the loaf to a wire rack to cool completely before slicing. This step is crucial because cutting into a hot loaf can result in a gummy texture due to steam still trapped in the bread.
Tips for Success:
- Timing: If you’re new to sourdough baking, note that sourdough bread requires patience. The long fermentation process is what gives sourdough its unique flavor, but the timing of rises and proofs will depend on the temperature of your kitchen.
- Flour Choice: Using bread flour is essential for the structure and gluten development needed in sandwich bread. If you only have all-purpose flour, the bread will be slightly softer but still delicious.
- Milk for Softness: The addition of milk makes this loaf soft and rich. You can substitute milk with a dairy-free alternative or simply use water if you prefer.
- Storage: Store your sourdough sandwich loaf in an airtight container or bread bag to keep it fresh for several days. It also freezes well; simply slice the loaf and freeze the slices, so you can toast them individually as needed.
Enjoying Your Sourdough Sandwich Loaf
Once the loaf has cooled, you’ll find that the crumb is soft and tender, perfect for making sandwiches, grilled cheese, or even French toast. The slight tang from the sourdough starter enhances the flavor, while the softness of the bread makes it ideal for everyday use.
Whether you’re an experienced sourdough baker or new to the process, this sourdough sandwich loaf is a great way to bring homemade sourdough into your daily life.