Description
This Soft Sourdough Sandwich Bread recipe yields a tender, flavorful loaf with a slight tang from the sourdough starter. Perfect for sandwiches or toasting, this bread balances traditional sourdough flavors with a soft crumb, enhanced by a slow rise and an optional yeast addition for a quicker rise.
Ingredients
Scale
Main Ingredients
- 1 cup sourdough starter (fed or unfed)
- 1 cup warm water
- 2 tablespoons olive oil or melted butter
- 1 tablespoon honey or maple syrup
- 3 cups all-purpose flour (or bread flour)
- 1 teaspoon salt
- 1 teaspoon active dry yeast (optional for quicker rise)
- 1 tablespoon milk (for brushing the top)
Instructions
- Mix Wet Ingredients: In a large bowl, combine warm water, honey or maple syrup, and sourdough starter. Stir well to activate the yeast and integrate the sweetener evenly.
- Add Oil and Salt: Add olive oil or melted butter and salt to the mixture, stirring until well combined to form the base of the dough.
- Incorporate Flour: Gradually mix in the flour, one cup at a time, stirring after each addition until a rough dough forms to ensure even hydration and gluten development.
- Add Yeast (Optional): If using yeast to speed the rise, add it now and mix thoroughly so it dissolves and activates.
- Knead the Dough: Turn the dough onto a lightly floured surface and knead for about 8 minutes until smooth and elastic, which develops the gluten necessary for structure and texture.
- First Rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise at room temperature for 4-6 hours, or refrigerate overnight for a slower fermentation and enhanced flavor.
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and grease a loaf pan to prevent sticking and support even baking.
- Shape and Second Rise: Punch down the dough to release excess air, shape it into a loaf, and place it in the prepared pan. Let it rise again for 30-60 minutes until it exceeds the rim of the pan, ensuring a good oven spring.
- Brush with Milk: Brush the top of the loaf with milk to promote a golden, slightly shiny crust upon baking.
- Bake: Bake for 30-35 minutes until the bread is golden brown and a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing to maintain the crumb structure.
Notes
- Using active dry yeast is optional but helps speed up the rising process.
- Allowing a slow rise in the refrigerator overnight develops deeper sourdough flavor.
- Substituting bread flour will yield a chewier, more elastic crumb compared to all-purpose flour.
- Brushing with milk before baking gives the crust a softer, golden appearance.
- Ensure all ingredients are at room temperature unless otherwise specified for optimal yeast activity.
- Storage: Wrap cooled bread in a cloth or bread bag to maintain softness; refrigerate if storing longer than 2 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
