A Sourdough Sandwich Loaf is a perfect bread for making sandwiches with a soft, slightly tangy crumb and a tender, chewy crust. This loaf is easy to slice, making it ideal for daily use. Here’s a straightforward recipe to make your own sourdough sandwich loaf at home.
Ingredients:
- 1/2 cup (120g) active sourdough starter (fed and bubbly)
- 1 1/4 cups (300ml) warm water
- 3 cups (360g) all-purpose flour (or bread flour)
- 1 tablespoon sugar or honey
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil (or softened butter)
- 1 tablespoon milk (optional, for extra softness)
Instructions:
1. Mix the Dough:
- In a large mixing bowl, combine the sourdough starter, warm water, and sugar (or honey). Stir until the starter dissolves into the water.
- Gradually add the flour, salt, and oil (and milk, if using). Mix with a spoon until a shaggy dough forms.
- Knead the dough for 8-10 minutes on a lightly floured surface or use a stand mixer with a dough hook for 5-7 minutes. The dough should be soft and slightly tacky but not sticky. If needed, add more flour, 1 tablespoon at a time, to achieve the right consistency.
2. Bulk Fermentation (First Rise):
- Place the dough in a lightly oiled bowl and cover it with a damp cloth or plastic wrap.
- Let the dough rise at room temperature for 4-6 hours or until it has doubled in size. If you want to slow the fermentation, you can refrigerate the dough overnight and let it rise the next day.
3. Shape the Dough:
- Once the dough has doubled in size, punch it down to release the air.
- Gently shape the dough into a rectangle by folding the edges toward the center and rolling it into a tight log shape. Pinch the seams together to seal it.
- Place the shaped dough into a greased 9×5-inch loaf pan, with the seam facing down.
4. Second Rise:
- Cover the loaf pan with a damp cloth or plastic wrap and let the dough rise for 1-2 hours, or until the dough has risen just above the lip of the pan.
5. Preheat the Oven:
- Preheat your oven to 375°F (190°C) during the last 20 minutes of the second rise.
6. Bake the Loaf:
- Once the dough has risen, place the loaf in the oven and bake for 30-35 minutes, or until the loaf is golden brown on top. You can also tap the bottom of the loaf with your finger — if it sounds hollow, it’s done.
- If the crust gets too dark during baking, cover the loaf with aluminum foil during the last 10 minutes.
7. Cool and Slice:
- Remove the loaf from the pan and let it cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and prevents it from being too gummy when cut.
8. Serve:
- Slice the sourdough loaf and enjoy! Use it for sandwiches, toast, or as an accompaniment to soups and salads.
Tips:
- For a softer crust: Brush the loaf with melted butter or oil right after baking to soften the crust. This gives the bread a more tender texture, ideal for sandwich bread.
- Overnight rise: If you prefer to bake the bread in the morning, you can let the dough rise in the refrigerator overnight after the first rise. Then, shape and let it come to room temperature before baking the next day.
- Use a digital thermometer: To ensure your loaf is fully baked, you can use a digital thermometer to check the internal temperature of the bread. It should read about 190°F (88°C) when done.
This Sourdough Sandwich Loaf is perfect for daily sandwiches or any bread-related recipe. With a beautiful soft crumb and a slight tang from the sourdough, it will quickly become a family favorite!