Sourdough Sandwich Bread

Sourdough sandwich bread combines the tangy flavor of sourdough with the soft, tender texture ideal for sandwiches. Here’s a recipe to guide you:

Preparation Time: 20 minutes
Resting Time: 12-24 hours (sourdough fermentation) + 2-3 hours (proofing)
Baking Time: 35-40 minutes
Total Time: 14-27 hours
Servings: 1 loaf

Ingredients:

• 1 cup active sourdough starter
• 1 1/2 cups lukewarm water
• 4 cups bread flour
• 2 tablespoons granulated sugar or honey
• 2 tablespoons unsalted butter, melted
• 2 teaspoons salt

Instructions:

1. Prepare Sourdough Starter:
   • In a large mixing bowl, combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved in the water.
2. Mix Dough:
   • Add the bread flour, sugar or honey, melted butter, and salt to the bowl with the sourdough starter mixture. Stir until a shaggy dough forms.
3. Knead Dough:
   • Turn the dough out onto a lightly floured surface and knead for about 10-15 minutes, or until the dough becomes smooth and elastic.
4. First Fermentation:
   • Place the dough in a greased bowl, cover it with a damp cloth or plastic wrap, and let it ferment at room temperature for 12-24 hours, or until it has doubled in size and bubbles appear on the surface.
5. Shape Loaf:
   • After the first fermentation, gently deflate the dough and shape it into a loaf. Place the loaf in a greased loaf pan.
6. Second Proofing:
   • Cover the loaf with a damp cloth or plastic wrap and let it proof at room temperature for 2-3 hours, or until it has increased in size by about 50% and holds an indentation when gently pressed with a finger.
7. Preheat Oven:
   • About 30 minutes before baking, preheat your oven to 375°F (190°C).
8. Bake Bread:
   • Once the dough has finished proofing, remove the cover and transfer the loaf to the preheated oven. Bake for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
9. Cool and Slice:
   • Remove the loaf from the oven and let it cool in the pan for 5 minutes. Then, transfer the loaf to a wire rack to cool completely before slicing.
10. Serve:
    • Once cooled, slice the sourdough sandwich bread and enjoy it fresh with your favorite sandwich fillings or spreads.

Note: Adjust the fermentation and proofing times based on your sourdough starter’s activity and the ambient temperature in your kitchen.