Sourdough sandwich bread combines the tangy flavor of traditional sourdough with the soft, tender crumb that makes it perfect for sandwiches. Whether you’re a seasoned baker or just starting your journey with sourdough, this recipe will guide you through every step of making a delicious loaf of sourdough sandwich bread.
Ingredients and Their Roles
1. Active Sourdough Starter (1 cup, 240g)
- Role: The sourdough starter is the heart of this recipe. It provides natural leavening, flavor, and texture. Make sure your starter is active and bubbly before using it in this recipe.
- Substitutions: If you don’t have a sourdough starter, you can use commercial yeast, but the bread will lack the distinctive sourdough flavor.
2. All-Purpose Flour (3 ½ cups, 420g)
- Role: Provides the structure of the bread. All-purpose flour is used for a tender crumb, but you can also use bread flour for a slightly chewier texture.
- Substitutions: Whole wheat flour can be used for a more rustic flavor, but it will result in a denser loaf.
3. Water (1 ¼ cups, 300g, at room temperature)
- Role: Hydrates the flour and helps develop gluten, which gives the bread its structure. Room temperature water ensures that the dough ferments properly.
- Substitutions: You can replace some of the water with milk for a softer crumb, or use a combination of water and buttermilk for a richer flavor.
4. Honey (2 tablespoons, 30g)
- Role: Adds sweetness and enhances the flavor of the bread. Honey also helps in browning the crust.
- Substitutions: You can use sugar, maple syrup, or agave nectar as alternatives.
5. Salt (1 ½ teaspoons, 9g)
- Role: Balances the flavor and controls the fermentation of the dough. Salt is essential for a well-rounded flavor.
- Substitutions: There are no direct substitutes for salt in bread baking, but you can adjust the quantity to taste.
6. Butter or Olive Oil (2 tablespoons, 28g)
- Role: Adds richness and tenderness to the bread. It also helps to keep the bread soft, making it perfect for sandwiches.
- Substitutions: You can use vegetable oil, coconut oil, or any other fat of your choice.
Tools You’ll Need
- Mixing Bowls: For combining the ingredients.
- Digital Scale: For precise measurements, especially when working with sourdough.
- Bench Scraper: Useful for kneading and handling sticky dough.
- Loaf Pan (9×5 inch): To shape and bake the sandwich bread.
- Plastic Wrap or Damp Towel: To cover the dough during fermentation.
- Sharp Knife or Bread Lame: For scoring the bread before baking.
Step-by-Step Guide to Making Sourdough Sandwich Bread
Step 1: Feed Your Sourdough Starter
- Start by feeding your sourdough starter about 4-6 hours before you begin making the dough. Your starter should be active, bubbly, and at its peak when you use it in the recipe.
Step 2: Mix the Dough
- In a large mixing bowl, combine the active sourdough starter, water, and honey. Stir until the starter is dissolved.
- Add the flour and salt to the mixture. Use a wooden spoon or your hands to mix the ingredients until they come together into a shaggy dough.
- Add the melted butter or olive oil and mix until fully incorporated. The dough will be sticky and rough at this stage, which is normal.
Step 3: Autolyse and Knead
- Cover the bowl with plastic wrap or a damp towel and let the dough rest for 30 minutes. This resting period, known as autolyse, allows the flour to fully hydrate and helps with gluten development.
Stretch and Fold Technique
- After the autolyse, knead the dough in the bowl using the “stretch and fold” method. Wet your hands to prevent sticking, then grab a portion of the dough, stretch it up, and fold it over the rest of the dough. Rotate the bowl and repeat this process 4-6 times until the dough becomes smoother.
- Cover the dough again and let it rest for 30 minutes. Repeat the stretch and fold process 2-3 more times, with 30-minute rests in between. The dough should become more elastic and less sticky with each stretch and fold.
Step 4: Bulk Fermentation
- After the final stretch and fold, cover the dough and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. The time will vary depending on the temperature of your kitchen and the activity of your starter.
- If you prefer, you can let the dough ferment overnight in the refrigerator for a longer, slower fermentation, which will enhance the flavor.
Step 5: Shape the Dough
- Once the dough has doubled in size, gently turn it out onto a lightly floured surface.
- Shape the dough into a rectangle, then fold the bottom third of the dough up towards the center. Fold the top third down over the bottom, like folding a letter.
- Roll the dough from the short end to form a log shape. Place the dough seam-side down in a greased 9×5 inch loaf pan.
Step 6: Final Proof
- Cover the loaf with plastic wrap or a damp towel and let it proof at room temperature for 2-4 hours, or until it has risen above the edge of the loaf pan.
- For a more pronounced sourdough flavor, you can proof the dough in the refrigerator for 8-12 hours.
Preheating and Baking
Step 7: Preheat the Oven
- About 30 minutes before you plan to bake, preheat your oven to 375°F (190°C). Place a baking stone or an inverted baking sheet in the oven to help distribute the heat evenly.
Step 8: Score and Bake
- Before placing the loaf in the oven, score the top with a sharp knife or bread lame. A simple slash down the center will help the bread expand evenly as it bakes.
- Bake the bread in the preheated oven for 40-45 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- If the crust is browning too quickly, you can tent the loaf with aluminum foil for the last 15 minutes of baking.
Cooling and Storing the Bread
Step 9: Cool and Slice
- 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. Cutting the bread too soon can result in a gummy texture.
Storing Your Bread
- Sourdough bread can be stored at room temperature in a bread box or wrapped in a clean kitchen towel for up to 3 days. For longer storage, slice the bread and freeze it in an airtight container.
Tips and Tricks for Perfect Sourdough Sandwich Bread
- Active Starter: Make sure your sourdough starter is active and at its peak before using it in this recipe. An inactive starter will result in a dense, flat loaf.
- Temperature Control: Sourdough fermentation is highly dependent on temperature. Warmer temperatures will speed up fermentation, while cooler temperatures will slow it down. Adjust your proofing times accordingly.
- Hydration Levels: This recipe is designed with a moderate hydration level, making it easier to handle. If you’re more experienced, you can experiment with higher hydration levels for a more open crumb.
- Using a Bread Tin: The loaf pan helps to create the perfect shape for sandwich bread. If you prefer a more rustic loaf, you can bake it directly on a baking stone without a pan.
- Patience is Key: Sourdough baking requires time and patience. Don’t rush the fermentation process, as this is where the flavor develops. If you’re short on time, consider starting the process the night before.
Frequently Asked Questions (FAQs)
Q: Can I use whole wheat flour in this recipe? A: Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a heartier loaf. Keep in mind that whole wheat flour will absorb more water, so you may need to adjust the hydration levels.
Q: How can I make my sourdough more or less sour? A: To make your sourdough more tangy, extend the fermentation time or proof the dough in the refrigerator overnight. To make it less sour, use a shorter fermentation time and feed your starter more frequently.
Q: What if my dough isn’t rising? A: If your dough isn’t rising, it could be due to an inactive starter, low room temperature, or insufficient kneading. Make sure your starter is active and bubbly before using it, and try placing the dough in a warmer spot to encourage fermentation.
Q: Can I add seeds or grains to the dough? A: Absolutely! You can add seeds, grains, or even herbs to customize your bread. Add them during the mixing stage or sprinkle them on top before baking.
Q: Can I make this bread gluten-free? A: While this recipe is designed for wheat flour, you can experiment with gluten-free flour blends. Keep in mind that the texture and rise will be different, and you may need to adjust the hydration and fermentation times.
Pairing Suggestions
Sourdough sandwich bread is incredibly versatile and pairs well with a variety of foods:
- Sandwiches: This bread is perfect for classic sandwiches like BLTs, grilled cheese, or turkey and avocado. The tangy flavor complements both savory and sweet fillings.
- Breakfast Toast: Top a slice with butter and jam, avocado and poached eggs, or even peanut butter and banana for a hearty breakfast.
- French Toast: Use day-old sourdough sandwich bread to make a rich and flavorful French toast. The bread’s sturdy texture holds up well to soaking in the egg mixture.
- Soup Side: Serve a slice of sourdough sandwich bread alongside soups and stews. Its dense crumb is perfect for dipping into broths or thick soups like tomato bisque or clam chowder.
Summary
Sourdough sandwich bread is a delightful combination of flavor and texture, making it a staple in any kitchen. With its tangy taste, soft crumb, and golden crust, this bread is perfect for sandwiches, toast, or simply enjoying on its own. The process of making sourdough requires patience and practice, but the results are well worth the effort. By following this comprehensive guide, you’ll be able to create a loaf that’s not only delicious but also deeply satisfying to bake.