Sourdough Sandwich Bread
Rated 3.0 stars by 1 users
Category
Bread
Cuisine
American
Servings
1
Prep Time
25 minutes
Cook Time
35 minutes
Calories
270
Sourdough Sandwich Bread is a richly flavored, soft-textured sandwich loaf, perfect for all your favorite sandwich fillings, including fresh tomatoes.
This bread is made with a levain (an overnight starter) that brings out the deep sourdough flavor while maintaining a tender crumb.
Ingredients
- 1 cup plus 1 tablespoon (127g) King Arthur Unbleached Bread Flour
- 1/2 cup plus 1 tablespoon (128g) water, cool (60° to 70°F)
- 3 tablespoons (44g) ripe (fed) sourdough starter
- 5 1/4 cups (630g) King Arthur Unbleached Bread Flour
- 6 tablespoons (42g) King Arthur Baker's Special Dry Milk or nonfat dry milk
- 1/4 cup (50g) granulated sugar
- 2 1/2 teaspoons (15g) table salt
- 2 teaspoons instant yeast
- 4 tablespoons (57g) unsalted butter, room temperature
- 1 1/2 cups (340g) water, warm (70° to 80°F)
- All of the ripe levain
- Digital kitchen scale
- Stand mixer with dough hook
- Large mixing bowls
- Measuring cups and spoons
- Plastic wrap or reusable wrap
- 8 1/2" x 4 1/2" bread pans
- Oven thermometer
- Wire cooling rack
Levain
Dough
Tools Needed
Directions
Prepare the Levain
Mix Levain: Combine 127g bread flour, 128g water, and 44g ripe sourdough starter in a container. Mix until well combined.
Ferment: Cover and let sit at room temperature (70°F) for about 12 hours. The levain should almost double in size and appear fluffy with large bubbles just below the surface.
Prepare the Dough
Mix Dough: In a stand mixer bowl, combine 630g bread flour, 42g dry milk, 50g granulated sugar, 15g salt, and 2 teaspoons instant yeast. Add 57g unsalted butter, 340g warm water, and the ripe levain. Mix and knead for about 3 to 4 minutes on medium-low speed until a smooth, supple dough forms.
First Rise: Place the dough in a lightly greased bowl, cover, and let it rise for 1 to 2 hours until doubled in size.
Shape and Second Rise
Shape Loaves: Divide the dough in half (about 700g each). Shape each half into an 8" log.
Prepare Pans: Place the logs in two lightly greased 8 1/2" x 4 1/2" bread pans. Cover with lightly greased plastic wrap or reusable wrap.
Second Rise: Let the loaves rise until they crown about 1" over the rim of the pans, about 1 to 2 hours.
Bake the Bread
Preheat Oven: Towards the end of the rising time, preheat the oven to 375°F.
Bake: Bake the loaves for 30 to 35 minutes until the crust is golden brown and the sides feel firm.
Cool: Remove the loaves from the oven and turn them out onto a wire rack to cool completely before slicing.
Recipe Note
Tips for Success
- Ensure your levain is well-ripened but not overly frothy for the best texture.
- Use room temperature butter to ensure it incorporates well into the dough.Slash the top of the loaf several times before baking to prevent wrinkles.
Variations
- Whole Wheat Version: Substitute 1-2 cups of bread flour with whole wheat flour for a heartier loaf.
- Seeded Bread: Add 1/4 cup of mixed seeds (like flax, sesame, and sunflower) to the dough for added texture and flavor.
- Herb-Infused Bread: Mix in dried herbs like rosemary or thyme into the dough for a fragrant twist.
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 270
- Carbs
- 50 grams
- 35%
- Protein
- 9 grams
- 12%
- Fat
- 4 grams
- 8%
- Saturated Fat
- 3 grams
- 13%
- Sugar
- 3 grams
- 7%
- Sodium
- 300 milligrams
- 52%
- Fiber
- 2 grams
- 68%
