introduction
This is a simple sourdough sandwich loaf you can make at home. It gives soft slices and a mild sourdough taste. The steps are easy and use few ingredients. This loaf works well for toast, sandwiches, and snacks.
why make this recipe
- It uses basic pantry items.
- It needs little active time and mostly a long rise.
- You get fresh, soft bread with natural sourdough flavor.
- It is more wholesome than store bread and saves money.
how to make Sourdough Sandwich Loaf
Ingredients :
- 4 cups all purpose flour
- 1 tbsp honey
- 1 tsp salt
- 1/2 cup bubbly active sourdough starter
- 1 – 1 1/2 cup warm water
Directions :
- In a large bowl combine 1 cup water, starter, and honey. Mix to combine.
- Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry add up to an additional 1/2 cup water.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours (70F).
- After the bulk rise place dough onto the counter and gently shape into a rectangle to roll into a loaf. Place into a loaf pan, cover and let rise for another 2 hours.
- Bake at 375°F for 45-50 minutes. Remove from oven and place a tea towel on top. This helps the crust soften up a bit.
- Enjoy!
how to serve Sourdough Sandwich Loaf
- Slice and use for sandwiches.
- Toast slices and spread butter or jam.
- Use for grilled cheese or panini.
- Cut into cubes for bread salad or croutons.
how to store Sourdough Sandwich Loaf
- Let the loaf cool fully before storing.
- Keep at room temperature in a paper bag or wrapped in a clean towel for 2-3 days.
- For longer storage, slice and freeze in a sealed bag for up to 3 months. Toast from frozen.
tips to make Sourdough Sandwich Loaf
- Make sure your starter is bubbly and active before using.
- Water temperature should be warm, not hot, to help fermentation.
- If dough feels dry, add small amounts of water until it is slightly tacky.
- Keep the bulk rise at about 70°F for best timing.
- Use a tea towel after baking to soften the crust for sandwich use.
variation (if any)
- Add 1-2 tbsp olive oil for a richer crumb.
- Mix in 1/4 cup milk instead of part of the water for a softer loaf.
- Add seeds (sunflower, sesame) on top before baking for texture.
FAQs
Q: Can I use whole wheat flour?
A: Yes. Replace up to half the all-purpose flour with whole wheat. The loaf will be denser and may need a bit more water.
Q: What if my starter is not very active?
A: Feed it once or twice before using and wait until it is bubbly. A weak starter can lead to less rise.
Q: Can I shorten the rise times?
A: You can shorten them by increasing the room temperature, but the flavor may be less developed. Do not rush the bulk rise too much.
Q: Do I need a loaf pan size?
A: A standard 9×5 inch pan works well. Adjust shape or time for other pan sizes.
Q: How do I know the bread is done?
A: The loaf should sound hollow when tapped on the bottom and reach an internal temp near 200°F.
Conclusion
For more ideas and step-by-step photos, you can see this Easy Sourdough Sandwich Bread guide: Easy Sourdough Sandwich Bread – The Clever Carrot. Another helpful recipe with tips is available at Sourdough Sandwich Bread – Farmhouse on Boone.
Sourdough Sandwich Loaf
Ingredients
Method
- In a large bowl combine 1 cup warm water, starter, and honey. Mix to combine.
- Add in flour and salt. Mix to combine and knead dough for about 5 minutes. If dough is too dry, add up to an additional 1/2 cup of water.
- Place back into large mixing bowl, cover, and let rise for 8-10 hours at 70°F.
- After the bulk rise, place dough onto the counter and gently shape into a rectangle.
- Roll into a loaf and place it into a loaf pan, cover and let rise for another 2 hours.
- Bake at 375°F for 45-50 minutes.
- Remove from oven and place a tea towel on top to soften the crust.