Soft Sourdough Sandwich Bread

5 from 1 vote

Soft Sourdough Sandwich Bread

My soft Sourdough Sandwich Bread is light, easy to slice, and made with a sourdough starter instead of yeast. The flavour is mild, not overly sour, which makes it a good everyday loaf.

Prep Time15

Cook Time25

fermentation5 45

Total Time6 25

Course: Breakfast, Side Dish, Snack

Cuisine: Western

Diet: Halal, Low Lactose, Vegetarian

Servings: slices

Calories: 164kcal

Author: Ayla Clulee

Ingredients

4 oz active sourdough starter (110 grams)
1 ¼ cups water (300 ml)
2 tablespoon unsalted butter (melted) (30 grams)
5 cups plain white flour / all purpose flour (600 grams/21 oz)
1 tablespoon honey
1 ½ teaspoon salt

US Customary - Metric

Instructions

Feeding the Sourdough Starter

Make sure your sourdough starter is active and bubbly. Feed it about 6 to 12 hours before you start baking. Mix 1 ½ oz (40 grams) of sourdough starter with 1 ½ oz (40 grams) of water and 1 ½ oz (40 grams) of all-purpose flour (plain flour).
Cover it with a lid or cling film and leave it somewhere warm for 6 to 12 hours, or until you're ready to use it.
Look for it to double in size, with bubbles that indicate it’s ready to work its magic.

Mixing the Dough

Place the active sourdough starter in a bowl of a stand mixer and add water. Stir until combined.
Add melted butter followed by flour, honey, and salt.
Using a dough hook, mix on medium speed for 8–10 minutes until the dough is smooth, elastic, and pulls away from the bowl.

Bulk Fermentation

Place your dough in a greased bowl, cover it with a damp towel, and let it rise in a warm area. For best results, let it rise for about 4-6 hours, or until it doubles in size.
For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.

Shaping the Dough

After the dough has risen, gently punch it down to remove any large air bubbles.
Gently press the dough with your fingertips to shape it into a rectangle size of 25cm x 35cm (10" x 14").
Fold and roll the dough tightly into a log, sealing the edges as you go.
If you’re not sure how to shape, think of it as rolling up a yoga mat! You want a snug roll without any gaps.

Second Rise and Baking

Place the shaped dough into a greased loaf pan size of 12 cm x 25 cm (5" x 10").
Cover with a damp cloth and let it rise again for about 2-4 hours, or until it reaches just above the rim of the pan.
Set your oven to 430°F (220°C).
Place the loaf pan in the center of the oven and bake for about 12 minutes.
Reduce the temperature of the oven to 356°F (180°C) and bake for another 12 minutes.
Look for a golden-brown crust, and give the loaf a gentle tap—if it sounds hollow, it’s done.
Once baked, let the bread cool in the pan for a few minutes before turning it out onto a wire rack. Cool completely before slicing.

Video

Notes

Ensure your sourdough starter is active, well-fed, and bubbly, with plenty of strength at its peak.
Use a digital kitchen scale to measure your ingredients as precisely and accurately as possible.
Let the bread cool completely before slicing to prevent it from becoming gummy.
For extra flavor, try a cold fermentation by placing the dough in the fridge overnight. This will slow down the rise and deepen the flavor.
If you’re not sure how to shape, think of it as rolling up a yoga mat! You want a snug roll without any gaps.
For longer storage, slice your loaf and place it in a zip-top bag. You can keep them in the freezer for up to 3 months.

Nutrition