Description
Homemade Sourdough Sandwich Bread elevates kitchen craft with rustic charm and classic comfort. Crisp crust and tender crumb promise delightful slices perfect for morning toast or midday sandwiches you’ll savor.
Ingredients
Scale
Main Ingredients:
- 9–11 cups all-purpose or bread flour
- 3 cups all-purpose or bread flour
- 2 cups water (milk or buttermilk)
- 3 cups milk or buttermilk
Liquid/Fat Ingredients:
- 2 cups active sourdough starter
- 1/4 cup fat (butter, oil, melted coconut oil, or beef tallow)
Flavor Enhancers:
- 1/2 cup sweetener (honey or sugar)
- 4 teaspoons salt
Instructions
- Mix sourdough starter with flour and warm water in a large bowl, creating a bubbly pre-fermentation mixture at room temperature.
- Allow the mixture to become active and rise, developing fermentation characteristics.
- Incorporate milk or buttermilk, active sourdough starter, and additional flour using a stand mixer with a dough hook attachment.
- Blend ingredients on low speed for one minute, then cover and let ferment overnight at ambient temperature.
- Introduce fat, sweetener, salt, and extra milk to the pre-fermented mixture, mixing on low speed until partially combined.
- Gradually add flour, mixing on medium speed for 5-10 minutes to develop strong gluten networks.
- Continue adding flour until the dough separates cleanly from the bowl’s sides, maintaining a slight stickiness.
- Transfer the developed dough to a generously oiled mixing bowl, ensuring complete surface coverage.
- Allow dough to rise in a warm environment for 2-3 hours, or until volume doubles – longer in cooler temperatures.
- Deflate the risen dough and place on a lightly floured surface.
- Divide dough into four equal portions, shaping each into a structured loaf by folding and rolling techniques.
- Position shaped loaves into greased bread pans, ensuring even distribution.
- Permit loaves to rise until they slightly exceed pan edges, typically 2-3 hours – monitor closely to prevent over-proofing.
- Heat oven to 375°F (190°C), then score loaf tops with a precise cut using a bread lame or sharp razor.
- Bake for 30 minutes, verifying doneness when internal temperature reaches 190°F (88°C).
- Extract loaves from pans and transfer to a cooling rack for proper air circulation.
- Apply melted butter to create a tender, glossy crust surface.
- Allow complete cooling before slicing to maintain structural integrity.
- Store in a sealed plastic bag at room temperature or refrigerate, maintaining freshness for up to one week.
- For extended preservation, freeze loaves for maximum three months, pre-slicing for convenient future use.
Notes
- Maintain a consistent warm environment around 70-75°F for optimal starter activation and dough rising, preventing slow fermentation or uneven texture.
- Use bread flour with higher protein content to develop stronger gluten structure, ensuring a softer, more elastic sandwich bread with better rise and chew.
- Monitor hydration levels carefully by adjusting flour gradually, creating a slightly tacky but not overly wet dough that prevents dense, heavy loaves.
- Experiment with alternative milk options like almond or oat milk for dairy-free variations, keeping similar liquid ratios to maintain bread’s soft texture and moisture.
- Prep Time: About 10 minutes (steps 1, 3, 5-8, 10-12)
- Cook Time: 30 minutes (step 15)
- Category: Breakfast, Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 10 mg