Sourdough Sandwich Bread: A Step-by-Step Guide to Crafting Perfect Loaf

Making your own sourdough sandwich bread from scratch is an incredibly rewarding experience. The tangy flavor of sourdough combined with the soft, yet sturdy crumb makes it ideal for all kinds of sandwiches or to enjoy on its own with a little butter. This guide walks you through the process of creating a perfect loaf, from preparing the dough to the final bake.

Sourdough Sandwich Bread

Ingredients:

• 1 cup (approximately 9-12 oz) active sourdough starter
• 3 cups (approximately 12 3/4 oz) all-purpose flour
• 1/2 cup (approximately 4 oz) room temperature water or whey (for added flavor and softness)
• 1 1/2 teaspoons fine sea salt

Directions:

1. Mixing the Dough

Start by preparing your ingredients. In a large mixing bowl, combine the active sourdough starter and water (or whey) until well blended. The starter should be bubbly and active, so make sure it’s been recently fed and is ready for baking. If you’re unsure, check the starter’s activity by dropping a spoonful of it into a glass of water—it should float.

Add in the flour gradually, mixing with a spatula or your hands as you go. Once the flour is mostly incorporated, sprinkle in the salt, ensuring even distribution. The salt will not only enhance the flavor but also help to control the fermentation rate. Knead the dough by hand for about 5-7 minutes or until it starts to come together and is no longer sticky.

2. First Rest Period

Let the dough rest for about 10 minutes. This period, known as autolyse, helps the flour fully hydrate, which improves the texture of the bread. After the rest, the dough will be more elastic and easier to knead.

3. Kneading the Dough

Knead the dough further for another 5-7 minutes. Use the “stretch and fold” method to strengthen the gluten—stretch the dough, fold it back over itself, and repeat. This method ensures you achieve a smooth, elastic dough. If the dough feels sticky, you can lightly flour your hands or the work surface, but be careful not to add too much flour as it can make the bread dense.

4. Bulk Fermentation

Once the dough is fully kneaded, shape it into a ball and place it in a lightly greased 9×5-inch bread pan. Cover the pan with a damp kitchen towel or plastic wrap to prevent it from drying out. Let the dough rise in a warm, draft-free place for 6-12 hours. The exact time will depend on the temperature of your room and the strength of your starter. The dough should double in size during this period, with small bubbles forming on the surface. You’ll notice the dough becoming puffy and airy—this is the natural fermentation process working its magic.

5. Shaping the Loaf

After the dough has doubled in size, gently press down to remove excess air. Shape the dough by folding it into itself and then rolling it tightly into the loaf pan. You can also gently shape it by pulling the dough’s edges under to form a smooth top. Allow the dough to rise for another 30-60 minutes, until it has filled out the pan and is just about to overflow the sides.

6. Baking the Sourdough Sandwich Bread

Preheat your oven to 350°F (175°C) while the dough completes its final rise. Once ready, place the pan in the middle of the oven. Bake the bread for 50 minutes to 1 hour. You’ll know it’s done when the top is golden brown and sounds hollow when tapped on the bottom. If you want to ensure the bread is fully cooked, insert a thermometer into the center—it should register around 190-200°F (88-93°C).

7. Cooling the Sourdough Sandwich Bread

Once baked, remove the bread from the pan and place it on a wire rack to cool. Let it cool completely before slicing to allow the crumb to set properly. Cutting into it while still warm may result in a gummy texture, so exercise a little patience here.

Tips for Perfect Sourdough Sandwich Bread:

• Starter Strength: Ensure your sourdough starter is active and bubbly before using it. A healthy starter will produce a better rise and flavor.
• Water Temperature: Use room temperature water or whey for the dough. Too hot or too cold water can affect yeast activity.
• Humidity Control: If you’re baking in a particularly dry environment, place a small pan of water at the bottom of the oven while baking to create steam. This will help achieve a golden, crispy crust.
• Longer Fermentation: If you have the time, a longer fermentation (especially in the fridge) will enhance the flavor even more.

Enjoy your freshly baked sourdough sandwich bread, perfect for your favorite sandwiches, toasted with butter, or as a side for soups. This recipe showcases the natural tang of sourdough while giving you a loaf that’s soft enough for everyday use. Happy baking!

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