Sourdough Sandwich Bread
A simple, long ferment sourdough sandwich bread that has a soft crust and is kid approved
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
I always double this recipe and make 2 loaves at a time.
Because I double it, I put it into a larger bowl to rise overnight. The mixer bowl would overflow.
Since I rise my dough overnight in a large bowl different than the mixer bowl, I like to oil/butter it first before adding my dough to rise. It makes it very simple to cleanly remove the dough the following morning.
It's important to allow the bread to cool (mostly) before cutting, so your bread isn't gummy.
Brushing with butter after baking helps keep the crust soft.
I use organic unbleached white all-purpose flour, but you can make this with half white, half wheat flour as well.