Soft Sourdough Sandwich Bread
Soft Sourdough Sandwich Bread
Ingredients
- 325 g water
- 150 g active sourdough starter
- 10 g salt
- 20 g olive oil
- 25 g honey
- 500 g organic unbleached all-purpose flour
Instructions
- 1
In a large bowl, whisk together the water, active sourdough starter, honey, and olive oil until thoroughly combined.
⏱️ 5 min
- 2
Add the flour and salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry spots of flour remain.
⏱️ 5 min
- 3
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes at room temperature.
- 4
Perform 2 to 3 sets of stretch and folds. For each set, gently stretch a portion of the dough up and fold it over itself, rotating the bowl and repeating until all sides have been stretched and folded. Allow the dough to rest for 20 minutes between each set.
⏱️ 15 min
- 5
After the stretch and folds, cover the dough again and let it bulk ferment at room temperature until it is puffy and almost doubled in size. This will take approximately 4 to 6 hours, depending on your kitchen's temperature. Alternatively, you can bulk ferment the dough overnight in the refrigerator (this will increase the passive time).
- 6
Lightly grease a loaf pan (or line with parchment paper). Gently turn the dough out onto a lightly floured surface and shape it into a log. Carefully transfer the shaped dough into the prepared loaf pan.
⏱️ 5 min
- 7
Cover the loaf pan and let the dough undergo its final proof at room temperature until it has risen and crowns just above the rim of the pan. This typically takes 2 to 4 hours. If desired, lightly spray the top of the dough with water before scoring.
- 8
Preheat your oven to 400°F (190°C). Using a sharp knife or a lame, score the top of the dough. A single long score down the center is a common and effective choice.
⏱️ 5 min•🌡️ 400
- 9
Place the loaf pan in the preheated oven and cover it with another pan or a heat-resistant lid. Bake for 35 minutes.
⏱️ 35 min•🌡️ 400
- 10
After 35 minutes, carefully remove the cover from the loaf pan. Lower the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 15 min•🌡️ 375
- 11
Once baked, carefully remove the bread from the loaf pan and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing. This is crucial for achieving clean slices and the best texture.
Kitchen Tools
Nutrition Facts (per serving)
Soft Sourdough Sandwich Bread
- 325 g water
- 150 g active sourdough starter
- 10 g salt
- 20 g olive oil
- 25 g honey
- 500 g organic unbleached all-purpose flour
Instructions
- 1
In a large bowl, whisk together the water, active sourdough starter, honey, and olive oil until thoroughly combined.
⏱️ 5 min - 2
Add the flour and salt to the wet ingredients. Mix with a spoon or your hands until a shaggy dough forms and no dry spots of flour remain.
⏱️ 5 min - 3
Cover the bowl with a lid or plastic wrap and let the dough rest for 30 minutes at room temperature.
- 4
Perform 2 to 3 sets of stretch and folds. For each set, gently stretch a portion of the dough up and fold it over itself, rotating the bowl and repeating until all sides have been stretched and folded. Allow the dough to rest for 20 minutes between each set.
⏱️ 15 min - 5
After the stretch and folds, cover the dough again and let it bulk ferment at room temperature until it is puffy and almost doubled in size. This will take approximately 4 to 6 hours, depending on your kitchen's temperature. Alternatively, you can bulk ferment the dough overnight in the refrigerator (this will increase the passive time).
- 6
Lightly grease a loaf pan (or line with parchment paper). Gently turn the dough out onto a lightly floured surface and shape it into a log. Carefully transfer the shaped dough into the prepared loaf pan.
⏱️ 5 min - 7
Cover the loaf pan and let the dough undergo its final proof at room temperature until it has risen and crowns just above the rim of the pan. This typically takes 2 to 4 hours. If desired, lightly spray the top of the dough with water before scoring.
- 8
Preheat your oven to 400°F (190°C). Using a sharp knife or a lame, score the top of the dough. A single long score down the center is a common and effective choice.
⏱️ 5 min•🌡️ 400 - 9
Place the loaf pan in the preheated oven and cover it with another pan or a heat-resistant lid. Bake for 35 minutes.
⏱️ 35 min•🌡️ 400 - 10
After 35 minutes, carefully remove the cover from the loaf pan. Lower the oven temperature to 375°F (190°C) and continue baking for an additional 15 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C).
⏱️ 15 min•🌡️ 375 - 11
Once baked, carefully remove the bread from the loaf pan and transfer it to a wire cooling rack. Allow the bread to cool completely before slicing. This is crucial for achieving clean slices and the best texture.