Sourdough Sandwich Loaf
A soft, tangy, and slightly chewy sourdough sandwich loaf is the perfect base for any kind of sandwich or just for enjoying with a bit of butter. This recipe combines the tangy flavor of sourdough with a light texture that is perfect for slicing into sandwiches.
Ingredients:
- 1 cup (240g) sourdough starter (fed and bubbly)
- 3/4 cup (180ml) warm water (about 100°F/37°C)
- 2 tablespoons olive oil (or softened butter)
- 1 tablespoon honey or sugar
- 1 1/2 teaspoons salt
- 3 cups (360g) all-purpose flour (you may need a little more for kneading)
- 1/2 cup (60g) whole wheat flour (optional, for added flavor and texture)
- 1 tablespoon instant yeast (optional, to speed up the process)
Instructions:
1. Activate the Sourdough Starter:
- If your starter isn’t already active, feed it about 4–6 hours before beginning your bread. It should be bubbly and have doubled in size before using it in the dough.
2. Mix the Dough:
- In a large mixing bowl, combine the sourdough starter, warm water, olive oil (or butter), honey (or sugar), and salt. Stir to combine.
- Add the all-purpose flour and whole wheat flour (if using). Stir with a wooden spoon or dough hook until a shaggy dough forms. If you’re using a stand mixer, mix with the dough hook attachment on low speed for about 5 minutes.
3. Knead the Dough:
- If mixing by hand, turn the dough out onto a lightly floured surface and knead it for 8–10 minutes until it’s smooth and elastic.
- If using a stand mixer, continue kneading the dough on medium-low speed for about 5–7 minutes.
- The dough should be soft, slightly tacky, but not too sticky. If it feels too sticky, add a small amount of flour, one tablespoon at a time, until it firms up.
4. First Rise (Bulk Fermentation):
- Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with a clean towel or plastic wrap.
- Let the dough rise at room temperature for about 4–6 hours (or until it has doubled in size). If you don’t have that much time, you can place it in the fridge for a slow rise overnight (8–12 hours).
5. Shape the Loaf:
- After the dough has doubled in size, gently punch it down to release any large air bubbles. Turn it out onto a floured surface.
- Shape the dough into a rectangle, then fold it into thirds like a letter. Roll the dough tightly into a log, pinching the seams at the bottom.
- Place the dough seam-side down into a greased 9×5-inch loaf pan.
6. Second Rise:
- Cover the loaf pan with a damp towel or plastic wrap and allow the dough to rise again for about 2 hours, or until it has risen about 1 to 1 1/2 inches above the edge of the pan.
7. Preheat the Oven:
- Preheat your oven to 375°F (190°C) while the dough is rising.
8. Bake the Loaf:
- Once the dough has risen, brush the top lightly with some olive oil or melted butter to help it brown.
- Bake the loaf for 30–35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- If the bread starts browning too quickly, you can cover it loosely with foil during the last 10 minutes of baking.
9. Cool the Bread:
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack before slicing.
10. Slice and Serve:
- Slice your sourdough loaf once it’s fully cooled. This loaf will have a soft, slightly tangy crumb and is perfect for sandwiches, toast, or served alongside soups and stews.
Tips:
- Starter consistency: Make sure your sourdough starter is at its peak—bubbly and doubled in size—when you use it in the dough. If your starter isn’t very active, consider adding 1 tablespoon of instant yeast to the dough to speed up the process.
- Flour options: You can experiment with using 100% whole wheat flour or a mix of bread flour and all-purpose flour to change the texture. Bread flour will give you a chewier loaf.
- Storage: Store the loaf in a plastic bag at room temperature for up to 3 days. For longer storage, slice and freeze individual pieces.
This sourdough sandwich loaf offers the perfect balance of a tender crumb and subtle tang, making it ideal for all your sandwich needs!
