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Soft Sourdough Sandwich Bread Recipe

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★★★★★

4.8 from 148 reviews

This Soft Sourdough Sandwich Bread recipe yields tender, flavorful loaves perfect for sandwiches. Utilizing an active sourdough starter and a slow fermenting process, the bread develops a rich taste and soft crumb. With simple ingredients and a technique involving stretch and folds instead of kneading, this bread is an ideal choice for home bakers looking to make delicious sourdough sandwich bread with an irresistibly soft crust.

Ingredients

Scale

Primary Ingredients

  • 300 grams sourdough starter (active and bubbly)
  • 650 grams warm water
  • 1000 grams white bread flour
  • 50 grams honey
  • 40 grams olive oil or avocado oil
  • 20 grams fine sea salt

Instructions

  1. Mix Ingredients: In a large bowl, combine the fed sourdough starter, warm water, white bread flour, honey, oil, and fine sea salt. Use a Danish dough whisk to mix initially, then finish combining completely using your hands to create a sticky dough.
  2. Initial Rest: Cover the bowl and let the dough rest for 1 hour to begin fermentation and hydration of the flour.
  3. Stretch and Folds: Perform stretch and folds every 20 minutes, four times in total. This replaces traditional kneading and strengthens the dough. To do this, stretch the dough gently and fold it over itself, rotating the bowl as you go.
  4. Bulk Fermentation: After the final stretch and fold, allow the dough to bulk ferment at room temperature for 3-4 hours. This step develops flavor and texture.
  5. Cold Fermentation: Place the dough directly in the refrigerator and let it ferment overnight or for 10-12 hours. This slow fermentation enhances flavor and improves dough texture.
  6. Bring to Room Temperature: Remove the dough from the fridge and let it come to room temperature for 1-2 hours, allowing it to relax and become easier to shape.
  7. Divide and Shape: Divide the dough into two large portions for large loaves or three portions for smaller loaves. Stretch or roll each piece into a rectangle, fold it in thirds, then roll it up tightly. Pinch the ends and tuck them underneath to create tight dough logs.
  8. Proofing: Place each shaped dough seam-side down into a greased loaf pan. Cover with a wet towel, shower cap, or plastic wrap. Let the dough proof in a warm place until it doubles or nearly doubles in size.
  9. Preheat Oven and Prepare Steam: While the dough is proofing, preheat your oven to 400°F (200°C). Prepare a pan with hot water to place at the bottom of the oven for steam, which helps develop a nice crust and aids oven spring.
  10. Scoring and Baking: Once proofed, score the top of each loaf with slices or slashes. Place the loaf pan on the oven rack above the pan of hot water. Bake for 35-40 minutes until golden brown and sounds hollow when tapped.
  11. Cooling and Finishing: Remove bread from the oven, carefully take loaves out of the pans, and place on a wire rack to cool. While still hot, brush the tops with butter to soften the crust and add a rich flavor.
  12. Serve: Allow bread to cool completely before slicing. Enjoy your soft sourdough sandwich bread, perfect for everyday use!

Notes

  • Using a Danish dough whisk helps incorporate ingredients without overworking the dough.
  • Stretch and folds are critical to strengthen the dough structure without traditional kneading.
  • Cold fermentation greatly enhances flavor and texture but can be adjusted if short on time.
  • Proofing in a warm place helps achieve a good rise before baking.
  • Adding steam in the oven improves crust development and oven spring.
  • Brushing butter on hot bread softens the crust and adds delicious richness.

Keywords: soft sourdough bread, sourdough sandwich bread, homemade sourdough, stretch and fold bread, slow fermented bread, easy sourdough recipe

Find it online: https://yumwithmia.com/soft-sourdough-sandwich-bread-recipe/