Imagine sinking your teeth into a slice of perfectly soft, tangy sourdough sandwich bread that's so incredible, you'll wonder why you ever bought store-bought again. This Amazing Soft Sourdough Sandwich Bread is not just a recipe—it's a culinary adventure that transforms simple ingredients into a masterpiece of texture and flavor. Whether you're a seasoned baker or a curious home cook, this recipe will guide you to create a loaf so delicious, it'll become your new weekend baking obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 12 hrs 50 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 500g bread flour
- 350g water
- 100g sourdough starter
- 10g salt
Instructions
- In a large mixing bowl, combine the bread flour, water, and sourdough starter. Mix until no dry flour remains, creating a shaggy dough. Cover and let rest at room temperature for 30 minutes (autolyse process).
- Add salt to the dough and perform a series of stretch and fold techniques. Wet your hand and gently stretch one side of the dough up and fold it over the center. Rotate the bowl and repeat this process 4-6 times until the dough feels more elastic and cohesive.
- Cover the bowl and let the dough bulk ferment at room temperature (around 70-75°F) for 4-6 hours. During this time, perform 3-4 sets of stretch and folds at 30-minute intervals during the first 2 hours.
- Once the dough has increased in volume and shows visible bubbles, gently pre-shape the dough into a rough rectangle on a lightly floured surface.
- Let the pre-shaped dough rest for 20-30 minutes to relax the gluten. Then, shape the dough into a tight sandwich loaf by folding the sides into the center, then rolling it up tightly.
- Place the shaped dough into a greased 9x5 inch loaf pan. Cover with plastic wrap and refrigerate overnight for a slow, cold fermentation (8-12 hours).
- Remove the dough from the refrigerator 1 hour before baking to allow it to come to room temperature. Preheat the oven to 450°F (230°C).
- Optional: Score the top of the loaf with a sharp razor or bread lame to allow for controlled expansion during baking.
- Bake the bread for 20 minutes at 450°F, then reduce the temperature to 425°F and bake for an additional 15-20 minutes until the crust is golden brown and the internal temperature reaches 205-210°F.
- Remove the bread from the oven and immediately transfer to a wire rack. Let cool completely for at least 2 hours before slicing to allow the crumb to set.
Tips
- Temperature is Key: Maintain a consistent room temperature (70-75°F) during fermentation for optimal dough development.
- Patience Matters: Don't rush the process. The long fermentation develops complex flavors and improves bread texture.
- Hydration is Critical: Use a kitchen scale for precise measurements to achieve the perfect dough consistency.
- Cold Fermentation Magic: The overnight refrigeration isn't just waiting time—it's flavor development time.
- Invest in Good Tools: A digital instant-read thermometer helps ensure perfect internal bread temperature.
- Cooling is Crucial: Resist the temptation to slice immediately. Let the bread cool completely to allow the crumb to set properly.
- Sourdough Starter Health: Ensure your starter is active and bubbly before beginning the recipe for the best rise and flavor.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 23g
Protein: 4g
Fat: 1g
Saturated Fat: g
Cholesterol: 0mg
