A sourdough sandwich loaf is a delightful fusion of the traditional tangy flavors of sourdough bread with the soft, sliceable texture thatβs perfect for sandwiches, toast, or even French toast. This recipe will guide you through creating a versatile and delicious sourdough sandwich loaf that will become a staple in your kitchen.
Ingredients:
- 300g active sourdough starter (100% hydration)
- 500g bread flour
- 300g water
- 50g whole wheat flour
- 10g salt
- 30g sugar (optional for a slightly sweeter loaf)
- 30g unsalted butter (softened)
Instructions:
- Prepare the Starter: Ensure your sourdough starter is active and bubbly. Feed it 4-6 hours before you begin, so it’s at its peak fermentation when you start the dough. This will ensure the best rise and flavor in your loaf.
- Mix the Dough: In a large mixing bowl, combine the water and sourdough starter, stirring until the starter is fully dissolved. Add the bread flour, whole wheat flour, and sugar (if using). Mix until all the flour is hydrated and a shaggy dough forms. Let this mixture sit for 30 minutes to an hour for autolyse, which helps the flour absorb water and kickstarts the gluten development.
- Add Salt and Butter: After the autolyse, add the salt and softened butter to the dough. Knead the dough in the bowl or on a lightly floured surface until the butter and salt are fully incorporated. Continue to knead for about 8-10 minutes until the dough becomes smooth and elastic. This step is crucial for developing the gluten network that gives the bread its structure.
- Bulk Fermentation: Place the dough in a clean, lightly oiled bowl. Cover it with a damp cloth or plastic wrap and let it ferment at room temperature for 4-6 hours, or until it has doubled in size. During this time, perform a series of stretch and folds every 30 minutes for the first 2 hours. This technique helps to strengthen the dough without the need for heavy kneading.
- Shape the Dough: Once the dough has doubled, gently deflate it and turn it out onto a lightly floured surface. Shape the dough into a rectangle, then fold it into thirds like a letter. Roll the dough tightly into a loaf shape, ensuring you create tension on the surface of the dough for a good rise.
- Final Proof: Place the shaped dough seam-side down into a greased loaf pan. Cover and let it rise at room temperature for 2-4 hours, or until it has risen to about 1 inch above the rim of the pan. This is the final proofing stage, where the dough develops more flavor and structure.
- Bake the Loaf: Preheat your oven to 375Β°F (190Β°C). Bake the loaf for 35-40 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom. For an extra crispy crust, you can brush the top with water or melted butter before baking.
- Cool and Slice: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Cutting into the bread too soon can result in a gummy texture, so patience is key!
Tips for Success:
- Starter Activity: The success of your sourdough sandwich loaf heavily relies on the activity of your starter. Make sure itβs bubbly and doubles in size within a few hours of feeding.
- Hydration Levels: The hydration of your dough will affect the texture of your bread. If you prefer a softer, more tender loaf, slightly reduce the water content.
- Proofing Time: Room temperature and humidity can greatly affect proofing times. Be patient and keep an eye on the dough rather than strictly following the clock.
