Sourdough Sandwich Bread
This homemade sourdough sandwich bread is soft, fluffy, and packed with flavor. Perfect for making sandwiches or toast, the fermentation process adds a tangy flavor and makes it easier to digest.
Equipment
- Stand mixer (optional)
- Danish dough whisk
- 9"x5" loaf pan
- metal bench scraper
- Kitchen scale
- proofing basket (optional)
Ingredients
- 500 grams Bread Flour Bob's Mill recommended
- 100 grams Active Sourdough Starter
- 260 grams Filtered Water
- 10 grams Salt
- 20 grams Sugar
- 2 Tablespoons Butter softened (plus more for brushing the bread)
Instructions
- Mix all ingredients in a stand mixer for 1-2 minutes.
- Add softened butter and continue mixing until fully incorporated.
- Knead with a dough hook for 10 minutes.
- Let the dough rest for 10 minutes. Repeat the stretch and fold process three times with 30-minute rests in between.
- Allow the dough to ferment at room temperature for 10-12 hours.
- Shape the dough into a rectangle and roll it into a log. Place it in a greased 9"x4" loaf pan.
- Proof for 10-12 hours at a cool room temperature until the dough rises 1 inch above the pan rim.
- Preheat the oven to 450°F (232°C). Lower the temperature to 375°F (190°C) when the bread is in the oven.
- Spray the loaf with water before baking. Optionally, add ice cubes to the oven floor to create steam.
- Bake for 30-40 minutes until the bread reaches an internal temperature of 190°F (88°C).
- Let the bread cool completely before slicing or storing.
Nutrition
Calories: 180kcalCarbohydrates: 36gProtein: 6gFat: 2gFiber: 2gSugar: 2g
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