Sourdough Sandwich Bread
This delicious sourdough sandwich bread is so soft and fluffy! With easy to follow instructions, simple ingredients, and a forgiving timeline this bread is sure to become your new go-to.
Servings: 12 servings
Equipment
Ingredients
- 125-150 grams sourdough starter, active and bubbly ~½ cup (see note)
- 100 grams milk, warm ⅓ cup + 2 Tablespoons
- 160 grams water, warm ⅔ cup
- 50 grams sugar or honey ¼ cup
- 57 grams unsalted butter, melted ¼ cup
- 10 grams salt 1 ½ teaspoon
- 100 grams whole wheat flour ¾ cup + 1 Tablespoon
- 400 grams bread flour 3 cups
Instructions
- Mix all ingredients together in a stand mixer or by hand. If your house runs cold bump or you need the dough to rise quicker use 150 grams of sourdough starter. In warmer months or if you want a slower rise use 125 grams of sourdough starter.125-150 grams sourdough starter, active and bubbly , 100 grams milk, warm, 160 grams water, warm, 50 grams sugar or honey, 57 grams unsalted butter, melted, 10 grams salt, 100 grams whole wheat flour, 400 grams bread flour
- Once combined knead the dough for 10-15 minutes in a stand mixer with a dough hook on the lowest speed or by hand on a lightly floured surface. To determine when the dough is done kneading perform a windowpane test. This should be done on relaxed dough so let your dough rest for a minute or two before completing the test. Gently pull a section of the dough thin enough to see light through. If it doesn't tear then it is ready. If it tears continue kneading for a few more minutes. If by 20 minutes it still is not passing windowpane just move forward in the process.
- Shape the dough into a ball and place it into a bowl. Cover the bowl with something that will keep moisture in (a tea towel is not a great option as the dough will dry out). Leave it to rise in a warm area overnight until doubled in size. It should take roughly 8-12 hours. If it is taking longer it needs a warmer spot.
- In the morning punch down the dough and shape into a loaf. Place the shaped dough seam side down in a greased 1lb loaf pan and cover.
- Let the dough sit for an hour or two until it has filled the loaf pan and risen above it.
- Bake at 350℉ for 40-50 minutes (45 minutes is the sweet spot for me) until the internal temperature reaches 190F and is lightly browned. If it gets too brown add tinfoil overtop of the bread for the last 15 minutes.
- Remove the loaf from the loaf pan and place the bread on a cooling pan.
Notes
- If you are looking to save time double the recipe to make an extra loaf for the freezer.
- If the dough is cold it will take much longer to rise. Find a warm spot in the house to let the dough rise. If it needs an extra push at the end place in the oven with the light on for an hour or two.
- If your house runs cold bump up the amount of sourdough starter to 150 grams.
Nutrition
Serving: 1slice | Calories: 213kcal | Carbohydrates: 37g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 328mg | Potassium: 77mg | Fiber: 2g | Sugar: 5g | Vitamin A: 134IU | Calcium: 20mg | Iron: 1mg
