Sourdough Sandwich Bread

 

Ingredients

• 500 g bread flour
• 100 g active sourdough starter (fed and bubbly)
• 300 g warm water
• 30 g honey or sugar
• 10 g salt
• 30 g softened butter or olive oil

Instructions

1. Mix the Dough

1. In a large bowl, combine the sourdough starter, water, and honey.
2. Add the flour and mix until no dry flour remains.
3. Cover and let rest for 30 minutes (autolyse).

2. Add Salt and Butter

1. Add the salt and softened butter.
2. Knead for 8–10 minutes until the dough becomes smooth and elastic.

3. Bulk Fermentation

1. Place the dough in a lightly oiled bowl.
2. Cover and let rise at room temperature for 4–6 hours.
3. Perform 3–4 sets of stretch-and-folds during the first 2 hours, every 30 minutes.

4. Shape

1. Divide the dough into 2 equal pieces for two loaves.
2. Shape each piece into a tight loaf.
3. Place into parchment-lined loaf pans.

5. Final Proof

• Cover and let rise for 2–4 hours at room temperature, or overnight in the refrigerator.
• The dough should become puffy and nearly double in size.

6. Bake

1. Preheat oven to 220°C (425°F).
2. Score the tops with a sharp knife.
3. Bake for 15 minutes.
4. Reduce temperature to 190°C (375°F) and bake another 20–25 minutes until golden brown.

7. Cool

• Remove from pans and cool completely on a wire rack before slicing.

Yield

• 2 sandwich loaves (about 900 g each)

Tips

• For a softer crust, brush the hot loaves with melted butter after baking.
• Refrigerating the dough overnight develops a deeper sourdough flavor.
• Store wrapped at room temperature for up to 4 days or freeze for longer storage.

The loaves in your photo look like classic soft sourdough sandwich bread with a golden crust and fluffy interior, perfect for sandwiches, toast, or French toast. 🍞