This recipe for sourdough sandwich bread is our favorite. If you’re looking for a practical recipe for an every-day bread, this is it. It’s soft, fluffy, and husband and kid approved.
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If y’all are like me, your kids live off of pb&j most days. And as a busy Mom, I often do, too.
I make 2 loaves of bread every other day. On top of dinner rolls, biscuits, garlic bread, etc. That’s a lot of bread baking. And I wanted something easy for our sandwich bread.
Sometimes Bread is Hard
I tried tons of recipes, and eventually started experimenting with my own. Every recipe I found seemed to be lacking something, or didn’t turn out quite like I wanted. So, after lots of trial and error, I finally found this one. I made a few adjustments as I went along, and I’ve now got it perfect for us.
I want to encourage you, if you can’t find the perfect recipe for your family, to play with it. Try less salt, try more sugar, experiment and enjoy the process. We all fail. Over and over again. Especially when it comes to bread, I feel like.
An Active Sourdough Starter
This recipe needs an active sourdough starter. I’m going to share with you my process, and the timing I use. I told you I bake very other day, so this is how I time my starter.
I make my dough around 6-7 PM. That allows for an overnight ferment, and I bake the following morning.
The morning of my dough making day, I feed my starter around 8-9AM. I do a second feeding around 1-2PM. (You’ll have a good bit of discard here, and that’s what I use to make crackers. You can find that recipe here: Easy Sourdough Discard Crackers)
That gives me a bubbly, happy starter around 6-7 that evening.
Now on baking days, I only feed my starter once. Usually around lunch time.
And that’s it. It’s pretty simple, once you get into the groove of doing it daily.
Sourdough Sandwich Bread
Equipment
- 1 Stand mixer
Ingredients
- ⅓ cup active sourdough starter
- 1 ⅓ cups warm water
- ¼ cup cane sugar
- 4 cups all-purpose flour
- 1 ½ tbsp olive oil
- 2 tsp salt
Instructions
- Mix starter, water and sugar to the bowl of your stand mixer.
- Turn on low speed.
- Add oil and salt.
- Mix in flour one cup at a time.
- Mix until all flour is absorbed.
- Cover mixing bowl with a tea towel and allow to sit for 30 minutes.
- Once the time is up, remove dough from bowl and stretch and fold a few times. Return to the bowl and cover with plastic wrap or a moist tea towel and allow to rise overnight (or 12-24 hours).
The next morning
- Flour countertop and remove dough from bowl.
- Stretch into a rectangle and dimple to release air.
- Roll into a log and tighten dough.
- Cover and rest for 10 minutes.
- Place dough into a greased loaf pan. Cover and rise for 1-2 hours.
- Bake at 350° for 25-35 minutes.
- When done, immediately brush with melted butter. Allow to sit in loaf pan for 10 minutes, then remove to wire rack to cool completely.
- Store bread in an airtight container or bag.
Notes
Links
Pioneer Woman Glass Canister Set
For God so loved the world that He gave His only begotten Son, that whosoever believes in Him should not perish but have everlasting life.
john 3:16
