Here’s a straightforward recipe for a soft, tangy, and crusty Sourdough Sandwich Bread — perfect for toasting, sandwiches, or just slathering with butter!
🍞 Sourdough Sandwich Bread
🍽️ Makes: 1 loaf
⏱️ Time: About 12–16 hours (mostly resting/fermenting)
🧂 Ingredients:
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1 cup (240g) active sourdough starter (100% hydration, fed and bubbly)
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1 ½ cups (360ml) lukewarm water
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4 cups (480g) bread flour (or all-purpose flour)
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2 tsp salt
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1 tbsp sugar or honey (optional, for slight sweetness)
👩🍳 Instructions:
1. Mix Dough
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In a large bowl, combine sourdough starter and water; stir to combine.
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Add flour and sugar (if using). Mix until no dry flour remains. Dough will be shaggy and sticky.
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Cover with a towel or plastic wrap; rest 30 minutes (autolyse).
2. Add Salt and Knead
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Sprinkle salt over dough and knead by hand or in a stand mixer for 8–10 minutes until smooth and elastic.
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If dough is too sticky, wet your hands or add a tiny bit more flour.
3. Bulk Fermentation
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Place dough in a lightly oiled bowl and cover.
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Let ferment at room temperature (~70°F/21°C) for 4–6 hours, folding the dough every 30 minutes during the first 2 hours (reach under the dough and fold it over the top, rotate bowl, repeat 3-4 times).
4. Shape the Loaf
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Turn dough onto a lightly floured surface, shape into a tight loaf (batard or boule).
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Place into a greased loaf pan or a proofing basket (banneton).
5. Proof
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Cover and proof for 3–4 hours at room temperature, or refrigerate overnight for a slower, more flavorful proof.
6. Preheat Oven
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Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside.
7. Score & Bake
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If using a loaf pan, place dough directly inside.
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If using a banneton, carefully invert onto parchment paper.
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Score the top with a sharp knife or lame to allow expansion.
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Place inside Dutch oven or on baking stone, cover if using Dutch oven.
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Bake covered for 20 minutes, then remove cover and bake another 20–25 minutes until golden brown and crusty.
8. Cool
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Let bread cool completely on a wire rack before slicing.
✅ Tips:
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Use a kitchen scale for best results.
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Adjust hydration slightly depending on flour type; dough should be tacky but not overly wet.
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Longer cold proof improves flavor and texture.
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Store bread wrapped at room temp for 2–3 days or freeze for longer storage.