You are going to love this read about how to make homemade sourdough sandwich bread. Every time I go to my boyfriend mothers house, she always has some sort of homemade bread that is to die for. About a few years ago, I thought to myself, I need to learn how to make bread. Making bread was not perfect in the beginning for me. There were many failed breads, too doughy, overcooked, or under fermented. I kept trying and finally I think I mastered it. I will never buy a store-bought loaf of bread ever again. There’s nothing better than the smell of fresh bread baking in your home.
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To make this sourdough sandwich bread you’ll need to have active sourdough starter. If you don’t have time to feed your starter you can always make this sandwich bread with your sourdough discard. Simplyeatathome.com has a great recipe for sourdough sandwich discard bread. Link below!
Sourdough Discard Sandwich Bread – simplyeatathome.com
Ingredients
- 350g of lukewarm water
- 100g of active starter
- 20g olive oil
- 15g of raw honey
- 10g salt
- 500g of bread flour (or all-purpose flour)
Tools
- Mixing bowl
- Kitchen scale
- Danish dough whisk
- Bread pan
Steps in making Sourdough sandwich bread
- Make sure you feed your starter 12-24 hours before making this recipe.
- In a medium sized bowl weigh out your ingredients, I like to start with the water then the active starter. When you combine those two first you should see that your active starter should be floating. I use that as a test to make sure my starter is really active and ready to bake with. Then continue combining the rest (olive oil, raw honey, salt and flour). I like using a dough whisk for mixing. Once everything is combined your dough should form into a shaggy, and sticky dough. Let it sit for an hour and come back for one set of stretch and fold.
- Cover the bowl with plastic wrap and let it sit overnight on the counter or for 10-12 hours
- The next morning your dough should have doubled in size. Lightly flour your countertop or working space. Remove dough from the bowl and roll it into a log shape. Place it into a lightly greased bread pan, cover with a cloth and let it sit for 10-15 minutes.
- While your bread is resting preheat your over to 400 degrees the bake for 35 minutes cover, after the 35 minutes drop the heat to 375 degrees and bake it for the remaining 15 minutes uncovered to get golden brown.
- Remove from the pan once your bread reaches internal temp of 190-200 degrees and let it rest for 10-15 minutes before cutting into.
Now you have a fresh warm loaf of homemade sourdough sandwich bread. There are many ways to enjoy this bread from lunch sandwiches to enjoying it separately with a spread of homemade herb butter on it.
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Sourdough Sandwich Bread
Ingredients
- 350 g Lukewarm water
- 100 g Active sourdough starter
- 20 g Olive oil
- 15 g Raw honey
- 10 g Salt
- 500 g Bread flour (or all-purpose flour)
Instructions
- 1. Make sure you feed your starter 12-24 hours before making this recipe.2. In a medium sized bowl weigh out your ingredients. I like to start with the water then the active starter. When you combine those two first you should see that your active starter should be floating. I use that as a test to make sure my starter is really active and ready to bake with. Then continue combining the rest (olive oil, raw honey, salt and flour). I like using a dough whisk for mixing. Once everything is combined your dough should form into a shaggy, and sticky dough. Let it sit for an hour and come back for one set of stretch and fold.3. Cover the bowl with plastic wrap and let it sit overnight on the counter or for 10-12 hours.4. The next morning your dough should have doubled in size. Lightly flour your countertop or working space. Remove dough from the bowl and roll it into a log shape. Place it into a lightly greased bread pan, cover with a cloth and let it sit for 10-15 minutes. 5. While your bread is resting preheat your over to 400 degrees the bake for 35 minutes cover, after the 35 minutes drop the heat to 375 degrees and bake it for the remaining 15 minutes uncovered to get golden brown.6. Remove from the pan once your bread reaches internal temp of 190-200 degrees and let it rest for 10-15 minutes before cutting into.
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