Easy Sourdough Sandwich Bread Recipe

Tips
  • Use a scale to weigh the ingredients. Tare the scale between each ingredient added.
  • Use lukewarm filtered or spring water. Avoid hot or cold water.
  • Use a salt that does not have anti-caking agents added if possible. Anti-caking agents can interfere with fermentation.
  • You can use a second loaf pan or foil to cover the top of the loaf for about 20-25 minutes of the baking time if you want to achieve a more golden color.
  • If you want the bread to taste more sour, only bulk ferment until a 30-50% rise, then place the dough in the refrigerator for 8-36 hours, and then bake. 

 

YIELD: 1 Loaf
Prep Time: 25 minutes 
Rise Time: 6-16 hours
Cook Time: 45 minutes

 

Ingredients

  • 200 g Water
  • 100 g Active Sourdough Starter
  • 20 g Olive Oil (or Coconut Oil)
  • 20 g Honey (or Agave)
  • 400 g All Purpose Flour
  • 8 g Salt

     

    Instructions

    STEP 1: Combine Ingredients

    1. Add water to a mixing bowl. Warm water (not hot) will help activate the starter microbes. Cool water is fine, warm water is better.
    2. Add the starter and mix to incorporate fully into the water.
    3. Mix in all other ingredients until all flour is mixed in. The dough should look shaggy.
    4. Knead until dough is stretchy and smooth - about 10 minutes. You want it to pull away from the sides of the bowl. 

    STEP 2: Bulk Rise 

    1. Place plastic wrap over the bowl and allow it to bulk rise in a warm place until the dough has just almost doubled in size. (This could take 4-12 hours, depending on the temperature of the dough.)

    STEP 4: Shaping

    1. Shape by gently stretching the dough as wide as the loaf pan is long, and long enough to roll into a log shape.
    2. Place in a parchment lined or lightly oiled 9 x 5 loaf pan, seam side down.  Cover with plastic wrap.

    STEP 5: 2nd Rise

    1. Allow the dough to rise at room temperature until it's slightly over the top of the pan. (This could take 2-4 hours, depending on the temperature of your kitchen.)

    STEP 9: Bake

    1. Bake at 375° F for 40 minutes, or until golden on top. 
    2. Remove from the pan and place on a rack to cool. Brush the top with butter while warm to keep the crust soft. 

    STEP 10: Cool & Slice

    1. Allow the bread to cool for at least 1 hour before slicing. If you can wait 3-4 hours before slicing, even better. If it's sliced while still hot, it could turn gummy. Enjoy!
    Easy soft and fluffy sourdough sandwich bread recipe
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