Soft Sourdough Sandwich Bread
Soft, fluffy, and just as tasty as your other homemade sourdough breads - this sandwich bread recipe is one you'll want to keep on hand!
Ingredients
- 1 cup (200 g) Active Sourdough starter
- 2 2/3 cups (600 g) Warm Filtered Water
- 1/4 cup (85g) Raw Honey
- 8-10 cups (1050 - 1200g) Bread Flour might need more or less depending on the humidity levels
- 3 tbsp (40g) Olive Oil
- 4 tsp (24g) Sea Salt
Instructions
- Mix Starter with Warm Water and Honey: Add the active starter to a large bowl and mix warm water and honey until milky
- Add in Flour, Oil, and Salt: Add bread flour, oil and salt and stir with a dough wisk or mix with your hands until dough is more thick, not formed
- Mix Dough and Let Stand: Finish mixing the dough by hand until most of the flour has been incorporated. Cover with a damp kitchen towel and let rest for 45-60 minutes
- Stretch and Fold: Do a series of stretch and folds, like you would with your artisan sourdough bread. Cover with plastic wrap or a damp tea towel and let sit out on the counter overnight for 8-10 hours. Do not refrigerate dough.
- The Next Morning: Cut and Stretch Dough: In the morning, lightly flour your countertop and place dough on there to release air from the dough. Cut dough in half for two loaves. Stretch out your dough in a rectangle (laminate) and roll them up into a log. Cover for 10 minutes to rest.
- Oil your Pan and Finish Shaping the Dough: Oil your bread pan with oil or butter. Do a little shaping with your log by gently pulling the dough towards you like you do with your artisan loaves while shaping. Pinch up the sides and stick in your bread pan.
- Final Rise: Cover and let rise for 2-3 hours until it's doubled in size.
- Bake: Preheat oven to 375° F. Bake the loaves for 40 minutes. Brush with butter after you've allowed it to cool a bit. Will make 2 loaves, keeps on the counter for 2-3 days if covered or in a bread bag.