Easy Sourdough Sandwich Bread
This easy sourdough sandwich bread recipe makes a delicious loaf of homemade bread that is soft, fluffy and perfect for sandwiches and toast. All you need is an active starter, a few simple ingredients and a loaf pan.
Servings: 12
Cost: $10
Equipment
- 1 loaf pan 10x5
Ingredients
- 1 cup active sourdough starter
- 1 ¼ cups warm water
- 2 tablespoons honey
- 2 tablespoons melted butter
- 3 ¼ cups bread flour
- 2 teaspoons sea salt
Instructions
- Add the starter to a large mixing bowl
- Add water, and stir until starter is mostly dissolved, then stir in melted butter and honey
- Add flour, 1 cup at a time, then add salt, and stir until a shaggy dough forms. I like to mix with my hands for a bit to get a feel for the dough
- Cover, and let rest for 1 hour in a warm place
- Start the stretch and folds by lifting up one end of the dough and and stretching it over to the other side. Rotate the bowl a quarter turn, and do another stretch and fold. Rotate, stretch and fold 2 more times, until all 4 sides have been stretched.
- Allow to rest 30 minutes, then do another set of stretch and folds, and repeat process 1-2 more times until the dough is stiff and holds its shape after folding
- Cover, and allow to rest in a warm place until the dough is nearly double in size, the internal temperature is 77-78℉, has a smooth, shiny appearance and bubbles on the bottom of the dough.
- Turn the dough out onto a lightly floured surface, and gently stretch into a rectangle
- Pat the dough down with your hands to flatten any large bubbles
- Starting at the short end, roll the dough up, pinch the ends, then tuck ends underneath
- Place into a 10x5 buttered loaf pan, cover, and let rise for 1-2 hours in a warm place until dough has doubled and risen to the top of the pan
- Preheat oven to 375℉, then place pan on center rack, and bake for 35-40 minutes or until golden brown. The loaf should sound hollow when tapped and the temperature should be around 207-209℉
- Butter the top of the loaf (if desired), then allow to cool slightly. Transfer to a wire rack and cool completely
Video
Notes
Feed your starter the night before — or about 8 hours before you use it. It should be active and bubbly.
You can help the dough rise faster by placing it in the oven on proof setting or by leaving the light on.
It's important to measure accurately. Use a liquid measuring cup for the water and a dry measuring cup for the flour – don’t pack it in tightly, scoop it up, and use the back of a knife to scrape off excess.
If the dough is sticky during stretch and folds, wet your fingers so the dough won't stick.
Nutrition
Calories: 169kcal | Carbohydrates: 31g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 404mg | Potassium: 36mg | Fiber: 1g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 0.02mg | Calcium: 6mg | Iron: 0.3mg
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