When it comes to making sandwiches, having the right bread makes all the difference. Sourdough sandwich bread is soft, flavorful, and has that delightful crust that elevates any meal. There’s something deeply satisfying about baking your own bread. Not only do you enjoy the warmth of home-baked goodness, but you also get to fill your kitchen with the enticing aroma of freshly baked bread. This sourdough sandwich bread recipe is simple yet allows you to experience the joys of sourdough bread making, whether you’re an experienced baker or just getting started.
Why We Love This Sourdough Sandwich Bread Recipe
There are many reasons to love this sourdough sandwich bread. First and foremost, it boasts a fantastic taste. The slight tanginess from sourdough perfectly complements any filling you choose, from peanut butter and jelly to savory meat sandwiches. The texture is another highlight; a beautiful crust gives way to a soft, fluffy crumb that simply melts in your mouth.
What’s more, this recipe allows you to take advantage of natural fermentation through sourdough, making it a healthier choice compared to store-bought bread. The longer fermentation process develops a complex flavor profile and improves the bread’s digestibility. Plus, it’s made using simple ingredients that are easy to find, which means you can whip up a loaf whenever the craving hits!
Ingredients for Sourdough Sandwich Bread
To create this delightful sourdough sandwich bread, gather the following ingredients:
- 50 grams Sourdough Starter
- 50 grams Water
- 50 grams Bread Flour
- 400 grams Bread Flour
- 8 grams Kosher Salt
- 12 grams Granulated Sugar
- 13 grams Dried Milk Powder (optional)
- 71 grams Unsalted Butter (5 tablespoons melted, plus 1 tablespoon for brushing)
- 250 grams Whole Milk (room temperature)
- 150 grams Levain (or 150 grams of active sourdough starter)
How to Make Sourdough Sandwich Bread
Making sourdough sandwich bread is a wonderful and fulfilling venture that involves several essential steps. Here’s how you can create your own loaf:
Make Levain: Start by mixing together the levain ingredients in a jar. Cover it and let it sit in a warm location for about 4-5 hours, or until it doubles in size and becomes bubbly. If you prefer to skip this step, you can directly incorporate 150 grams of active sourdough starter into your dough.
Mix Ingredients: In the bowl of a stand mixer, add all the ingredients for the sourdough sandwich bread dough, including the levain you just made. Attach the dough hook and mix on medium speed until the mixture forms a shaggy dough. After this initial mixing, cover the bowl with a towel and let it rest for about 10 minutes.
Bulk Fermentation: Continue mixing the dough for around 7-10 minutes until it’s tacky but pulls away easily (you can perform the windowpane test to check). Once this is achieved, transfer the dough into a lightly oiled bowl, cover it, and allow it to bulk ferment in a warm area for approximately 4.5-5 hours, or until the dough has doubled in size.
Overnight Proof: After bulk fermentation, place the bowl of dough into the refrigerator for an overnight proof. This step can last from one night up to 48 hours, allowing for deeper flavors to develop.
Shape the Dough: Once you’re ready to bake, remove the dough from the refrigerator. Butter a bread loaf pan and roll out the dough into a large oval shape. Roll it into a log form and then place it seam-side down in the greased pan.
Final Proof: Cover the dough and allow it to proof for 4.5-5 hours in a warm place until it rises about an inch above the rim of the pan.
Bake: Preheat your oven to 375°F (190°C). Brush the top of the dough with melted butter and then bake for 35-40 minutes until it turns lightly golden brown. The internal temperature of the loaf should be between 190-200°F (88-93°C) once it’s done. Allow it to cool on a wire rack for about 5 minutes before you slice into it.
How to Serve Sourdough Sandwich Bread
There are countless ways to enjoy your freshly baked sourdough sandwich bread. One of the classic preparations is to make a delicious sandwich filled with your favorite ingredients. Try layering avocado, turkey, and a sprinkle of salt on one slice, topped with another piece of your bread for a simple yet satisfying lunchtime treat.
Additionally, consider making a toasted sandwich. Slice your sourdough and fill it with cheese to create a melty grilled cheese sandwich that oozes in every bite. You could also pair this bread with breakfast items like eggs or use it as the base to create French toast. Use your imagination and customize your meals using this versatile bread.
Expert Tips: Sourdough Sandwich Bread
For the best results, consider these expert tips when making your sourdough sandwich bread:
Temperature Matters: The temperature of your kitchen can affect fermentation. If it’s too cold, your dough may take longer to rise. Find a warm spot, like near an oven or in a sunny corner.
Hydration: You might find that the dough’s hydration level can be increased. Adjust water content based on your flour type for optimal dough consistency, but be cautious not to make it too wet, as that can make the dough unmanageable.
Kneading Technique: Instead of traditional kneading, you can also use a stretch-and-fold technique during the bulk ferment stage to help develop gluten.
Baking Stone or Steel: If you want an even better crust, place a baking stone or steel in your oven. This will provide more even heat distribution and a superior crust.
How to Store Sourdough Sandwich Bread
To keep your sourdough sandwich bread fresh, allow it to cool completely after baking. Once cooled, wrap it tightly with plastic wrap or place it in an airtight container. Store it at room temperature for up to three days. If you want to preserve it for a longer period, consider slicing the bread and placing the pieces in a resealable bag in the freezer. It can last for up to three months this way. When you’re ready to enjoy, just take out a slice, let it thaw, and toast it if desired.
Variations of Sourdough Sandwich Bread
The wonderful thing about sourdough sandwich bread is its versatility. You can try various variations to suit your palate:
Herbed Sourdough: Add herbs like rosemary or thyme to the dough for an aromatic twist. This adds depth and flavor, making it perfect for gourmet sandwiches.
Grain Variation: Incorporate other grains such as whole wheat flour or rye flour into your bread for added texture and nutrition.
Sweet Sourdough: For a sweeter flavor, add more sugar or include dried fruits like raisins or cranberries. This delightful option pairs wonderfully with breakfast spreads.
Nut and Seed Bread: Toss in some sunflower seeds, pumpkin seeds, or walnuts for a crunchy texture.
FAQ About Sourdough Sandwich Bread
What makes sourdough sandwich bread different?
Sourdough sandwich bread is different from regular bread because of the fermentation process that uses natural yeast. This gives it a unique flavor, a chewy texture, and contributes to its longer shelf life.
How long does it take to make sourdough sandwich bread?
From start to finish, making sourdough sandwich bread can take anywhere from 12 to 24 hours, including the bulk fermentation and overnight proof. Although it seems long, most of this time is hands-off.
Can I use all-purpose flour instead of bread flour?
Yes, you can use all-purpose flour; however, bread flour has a higher protein content, which helps develop gluten, giving your sourdough a better structure and chew.
Is sourdough sandwich bread healthy?
Yes, sourdough bread can be a healthier option than commercially produced bread. The fermentation process makes nutrients more bioavailable, and it is often easier to digest for many people.
How can I tell when my sourdough bread is done baking?
You can check if your sourdough sandwich bread is done by looking for a golden brown crust. Additionally, using a thermometer can help; the internal temperature should be between 190-200°F (88-93°C) when it’s perfectly baked.
Sourdough Sandwich Bread
Equipment
- Stand Mixer
- Bread Loaf Pan
- Mixing Bowl
- Wire Rack
Ingredients
- 50 grams Sourdough Starter
- 50 grams Water
- 50 grams Bread Flour
- 400 grams Bread Flour
- 8 grams Kosher Salt
- 12 grams Granulated Sugar
- 13 grams Dried Milk Powder optional
- 71 grams Unsalted Butter 5 tablespoons melted, plus 1 tablespoon for brushing
- 250 grams Whole Milk room temperature
- 150 grams Levain or 150 grams of active sourdough starter
Instructions
- Make Levain: Mix together the levain ingredients in a jar and let it sit in a warm location for 4-5 hours until bubbly.
- In the bowl of a stand mixer, add all ingredients including the levain. Attach the dough hook and mix on medium speed until a shaggy dough forms.
- Cover the bowl with a towel and let it rest for 10 minutes.
- Continue mixing the dough for 7-10 minutes until tacky. Transfer to a lightly oiled bowl, cover, and let it bulk ferment for 4.5-5 hours.
- After bulk fermentation, place the bowl in the refrigerator for an overnight proof (1-48 hours).
- Remove dough from the refrigerator, butter a loaf pan, and shape the dough into a log. Place seam-side down in the pan.
- Cover and allow to proof for 4.5-5 hours until risen about an inch above the rim.
- Preheat oven to 375°F (190°C). Brush the top with melted butter and bake for 35-40 minutes until golden brown. Internal temperature should be 190-200°F (88-93°C).
- Cool on a wire rack for 5 minutes before slicing.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!