Sourdough Sandwich Bread
Learn how to make this delicious, pillowy sourdough sandwich bread. Made with active or inactive sourdough stater, all-purpose flour, honey, butter, salt--and love. It features the coveted flavor of rustic sourdough, but with the fluffiness of classic, white sandwich bread. This is a no-fuss recipe that can be made in one day or two, so it's perfect for beginners and busy bakers.
Servings: 1 loaf
Calories: 200kcal
Ingredients
- 58 g 1/4 cup butter, softened and cubed
- 21 g 1 tablespoon honey
- 10 g 1/2 tablespoon salt
- 114 g 1/2 cup sourdough starter, active or in active (see notes)
- 258 g 1 1/4 cup water
- 560 g 4 cups all-purpose flour
Instructions
- Add all of the ingredients into the bowl of a stand mixer.
- Starting on low speed, mix the ingredients together using a dough hook attachment. Use a spatula to scrape the sides of the bowl.
- Once the ingredients are mixed and the dough is shaggy, bump up the speed to medium. Then, knead until the dough is elastic and smooth. You will know it is ready when it passes the windowpane test. For me, this takes about 10-15 minutes (see notes about using a stand mixer for kneading dough).
- Drizzle a little bit of avocado or olive oil in a bowl. Use the oil in the bowl to lightly coat all sides of the dough. This will help prevent it from drying out during the first rise or bulk fermentation.
- Cover the dough with a loose lid or a damp towel. Let the dough bulk ferment at room temperature for 10-12 hours or until approximately doubled.
- The amount of time it will take to bulk ferment depends on the temperature of your house. If you need to speed things up, use a bread proofing box (pictured below) or stick it in the oven with the light on (don't forget about it!).
- Once doubled, lightly grease a loaf pan. Set aside.
- Turn the dough out onto a clean counter.
- Gently shape the dough into a rectangle the same length as your loaf pan. Then, roll it up, short end to short end. Fold the ends toward the seam side. Pinch the seams closed.
- FOR SAME-DAY BAKING: Place dough in prepared bread pan and second rise until doubled and domed, usually 2-3 hours. After it has doubled, skip to Step 2 below. FOR NEXT DAY BAKING: Place the dough in the prepared pan. Cover with plastic (I use a plastic shopping bag) and refrigerate overnight.
The Next Day
- The next day, remove the dough from the fridge and uncover it. Allow it to sit at room temperature until it is puffy and domed past the top of the pan. For me, this usually takes 2-3 hours.
- When you are ready to bake, preheat the oven to 375° F. Bake for 45 minutes or until it reaches an internal temp of 200° F.
- Allow it to cool in the pan for a few minutes. Then, remove it from the loaf pan onto a wire cooling rack. Cool to room temperature before slicing.
Video
Notes
- You can use inactive sourdough starter if it hasn't been too long since you fed it (within a week). You will just need to allow it to bulk ferment longer.
- KitchenAid recently suggested that their mixers should not knead dough on speeds higher than 2 and for no longer than a few minutes. This conflicts with many enriched dough recipes. I have not had any issues with my KitchenAid Professional. But you should be aware of their current recommendations before putting your mixer to the test.
- You can make this recipe in one day. Instead of cold proofing overnight, just let the dough double in the loaf pan, then bake. You will lose some of the sourdough flavor without the cold proofing. But it is still a delicious loaf of bread!
Nutrition
Serving: 1slice | Calories: 200kcal
