This is the healthy nutritious and easy to make soft Sourdough Sandwich bread you have been looking for. Perfect for those who prefer a softer and milder sourdough bread.
Easy Soft Sourdough Sandwich Bread
This is the healthy nutritious and easy to make soft Sourdough Sandwich bread you have been looking for. Perfect for those who prefer a softer and milder sourdough bread. With all the health benefits of a sourdough bread, yet very little hands on time to make. The addition of whole wheat makes the bread more nutritious with additional vitamins and fiber. This bread is the perfect soft pillowy sourdough sandwich bread. Perfect for sandwiches, toast and French Toast.
Servings 1 Makes one loaf.
Equipment
- Use a 9" by 5" bread pan
Ingredients
- 70 grams Sourdough starter-recently fed
- 310 grams warm water (or ½ water and ½ milk) (Warm 70°F/21°C)
- 2 tablespoons granulated sugar or honey
- 375 grams all purpose flour
- 75 grams whole wheat
- 2 tablespoons melted butter ( cooled) or any vegetable oil
- 10 grams fine sea salt. (1 ½teaspoon)
Instructions
- In a large bowl mix starter, liquid, butter (or oil) and sugar or honey.
- In a separate bowl, mix flours and fine sea salt.
- Add flour mixture to liquid mixture and mix thoroughly. Cover and let rest on the counter for 30 minutes.
- Fold over knead 15 times. Let rest 30 minutes
- Fold over knead 15 times. Let rest 30 minutes.
- Fold over knead 15 times.
- Place into a well oiled rising container 2½ times as large as dough and cover .
- Let rise on counter 10-12 hours until just doubled. (10 hours on a warm night, over 68 degrees, 12 hours on a cooler night). This will vary so some attention is needed here.
- Next day
- Gently coax out of rising container onto a lightly floured counter.
- Fold corners of dough over themselves 8 times making a ball.
- Flip the loaf over onto the seam, cover and let rest 15 minutes.
- Oil 9”x 5” bread pan.
- Shape dough into a log and place seam side down in oiled pan.
- Cover and let rise until highest point of the dome dough is 1-inch above edge of the pan. 2-3 hours.
- Preheateat oven to 375°F/190°C.
- Spritz top of loaf with water, score the top of the loaf (if desired) and place into hot oven.
- Turn the oven down to 350°F/177°C.
- Bake 35-40 minutes until interior of loaf reaches 195°F/91°C.
- Remove loaf from oven and brush rust with melted butter. (optional)
- Let cool 2 hours before slicing.
Hi Kathleen, just discovered your channel and I’m hooked! You are a fantastic teacher – it would have been fun to take a class with you as I am in No. Cty. San Diego.
I’m new to scratch bread baking (particularly sourdough for better digestion). If I would like my sandwich bread to have a more sour taste, can I increase the amount of starter and do I need to adjust any of the other ingredients to accomplish this?
So easy – I was a little worried when it didn’t rise up to the top of the pan but it turned out perfect. Cooling right now and can’t wait to cut into it!