Easy Sourdough Sandwich Bread Recipe

I love baking sourdough bread at home. Its taste and texture are amazing. Today, I’m sharing a simple recipe for soft and tasty sourdough sandwich bread that’s sure to impress your family.

This recipe comes from “Artisan Sourdough Made Simple.” It’s a favorite among sourdough fans. You’ll need flour, butter, sugar, salt, and a sourdough starter. It’s perfect for sandwiches, toast, or just enjoying by itself.

This recipe is all about the details. It tells you to use a scale for exact measurements. This ensures your bread is always delicious. The guide takes you through every step, from mixing to baking.

Whether new to sourdough or experienced, this recipe is a must-try. Let’s make a beautiful and tasty loaf together!

What is Sourdough Sandwich Bread?

Sourdough sandwich bread is special because it uses a sourdough starter instead of commercial yeast. This starter adds a tangy flavor and a soft crumb. It’s great for sandwiches, toast, or just eating alone.

Overview of Sourdough Sandwich Bread

Unlike regular sandwich bread, sourdough uses a fermented starter for rising. This slow process makes the bread more flavorful, nutritious, and easier to digest. Its unique taste is hard to find in store-bought bread.

Benefits of Homemade Sourdough Bread

• All-Natural Ingredients – Homemade sourdough is made with simple, whole foods with no preservatives or additives.
• Improved Nutrient Absorption – The fermentation process makes nutrients in the bread more available to the body.
• Better Digestibility – Sourdough is easier to digest than commercial bread, good for those with gluten sensitivities.
• Unique Flavor Profile – The slow fermentation of the starter gives the bread a special flavor that’s hard to find in mass-produced breads.

Sourdough Sandwich Bread	Store-Bought Sandwich Bread
Made with a sourdough starter	Made with commercial yeast
Tangy, complex flavor	Mild, uniform flavor
Soft, tender crumb	Firmer, chewier texture
No preservatives or additives	Contains preservatives and additives
Fermentation enhances nutrient absorption	Nutrients less bioavailable
More easily digestible	May be harder to digest

Sourdough sandwich bread is a tasty and healthier choice compared to store-bought bread. It has a unique flavor, better nutrition, and is easier to digest. It’s a versatile bread that can make any sandwich or toast better.

Ingredients for Sourdough Sandwich Bread Recipe

This sourdough sandwich bread recipe is simple yet flavorful. It needs all-purpose flour, unsalted butter, sugar, sea salt, and an active sourdough starter. Warm water is also required to activate the yeast and achieve the right dough consistency.

This bread is easy to make because it uses common pantry items. It’s great for both beginners and experienced bakers. Let’s explore the main ingredients:

• All-Purpose Flour: The foundation of the dough, providing structure and chewiness to the final bread.
• Unsalted Butter: Adds a rich, buttery flavor and tender texture to the crumb.
• Sugar: Helps feed the yeast, resulting in a more flavorful and well-risen loaf.
• Sea Salt: Enhances the overall flavor and balances the sweetness.
• Active Sourdough Starter: The key to achieving that classic sourdough taste and aroma.
• Warm Water: Helps activate the yeast and brings the dough together.

With these everyday ingredients, you can make a delicious sourdough sandwich bread at home. It’s perfect for sandwiches, toast, or just enjoying on its own.

Ingredient	Quantity
All-Purpose Flour	512 g (4 cups)
Unsalted Butter	40 g
Sugar	50 g (about 3 tablespoons)
Sea Salt	20 g (about 1 tablespoon)
Active Sourdough Starter	300 g
Warm Water	650 g

Sourdough Sandwich Bread Recipe

Step-by-Step Instructions

Making sourdough sandwich bread at home is simpler than you think. Here’s a guide to help you make the perfect loaf:

1. Start by making the levain. Mix 50g of active sourdough starter, 50g of water, and 50g of bread flour in a jar or bowl. Cover it and let it sit for 8-12 hours until it’s bubbly and doubled.
2. In a big mixing bowl, mix the levain with 1 scant cup (225g) of warm milk, 3 tablespoons (36g) of sugar, 1 teaspoon of instant yeast (optional), 1/2 cup (150g) of sourdough starter, 3 cups plus 2 tablespoons (400g) of bread flour, and 1 teaspoon of sea salt. Mix until it’s a shaggy dough.
3. Put the dough on a lightly floured surface and knead for 10 minutes. It should become smooth and elastic. Or, use a stand mixer with a dough hook to mix and knead.
4. Put the dough in a lightly greased bowl, cover it, and let it bulk ferment for 4.5-5 hours at room temperature. It should double in size.
5. Punch down the dough to get rid of air pockets. Then, shape it into a loaf and put it in a greased 8.5″x4.5″ or 9″x5″ bread pan. Cover it and let it proof overnight in the refrigerator.
6. The next day, take the dough out of the refrigerator and let it come to room temperature for about 2 hours. Preheat your oven to 350°F (175°C).
7. Bake the bread for 35-40 minutes, until it’s golden brown and the internal temperature reaches 190°-200°F (88°-93°C). Brush the top with 1 tablespoon of melted butter.
8. Let the bread cool completely on a wire rack before slicing and enjoying.

Tips for a Successful Sourdough Bread

Here are some tips to make sure your sourdough sandwich bread is perfect:

• Use a digital scale for accurate ingredient measurements, crucial for consistent results.
• Adjust the water content based on your climate and the flour you use. More water may be needed in drier environments.
• Use a proofing box or oven with the light on to maintain the optimal temperature during the bulk fermentation and final proof.
• Avoid over-fermenting the dough, leading to a wet and sloppy result.
• Choose the right size loaf pan to ensure the bread bakes evenly and develops a beautiful structure.
• Monitor the dough’s temperature during proofing to achieve the best rise and texture.

These instructions and tips will prepare you to bake delicious sourdough sandwich bread at home.

Sourdough sandwich bread recipe

Let’s dive into the sourdough sandwich bread recipe! This homemade loaf is perfect for your lunchbox or with your favorite fillings. The recipe gives you all the ingredients and step-by-step instructions for making the bread.

To start, the levain needs 1 cup plus 1 tablespoon (127g) of King Arthur Unbleached Bread Flour, 1/2 cup plus 1 tablespoon (128g) of cool water, and 3 tablespoons (44g) of ripe sourdough starter. This starter gives the bread its unique taste and texture.

The dough includes 5 1/4 cups (630g) of King Arthur Unbleached Bread Flour, 6 tablespoons (42g) of dry milk, 1/4 cup (50g) of sugar, 2 1/2 teaspoons (15g) of salt, and 2 teaspoons of instant yeast. You’ll also need 4 tablespoons (57g) of unsalted butter and 1 1/2 cups (340g) of warm water.

instructions

1. Feed the sourdough starter 25 grams of leftover starter with 50 grams of bread flour and 50 grams of water. Let it rise for 4-8 hours at room temperature.
2. In a large mixing bowl, combine the levain ingredients and let it ferment for 12 hours.
3. Add the remaining ingredients and knead the dough until it’s smooth and elastic for about 10 minutes.
4. Cover the dough and let it rise at room temperature for 6-8 hours or until it has doubled.
5. Punch down the dough, divide it in half, and shape each half into an 8-inch log.
6. Place the shaped loaves into greased 4×8-inch loaf pans and let them proof for 4-6 hours.
7. Preheat your oven to 400°F and bake the loaves for 40-50 minutes until the internal temperature reaches at least 195°F.
8. Allow the bread to cool on a wire rack for about an hour before slicing and serving.

This sourdough sandwich bread recipe makes one large loaf. You can also use smaller loaf pans if you prefer. Enjoy the amazing aroma and delicious taste of your homemade sourdough!

Variations of Sourdough Sandwich Bread

Whole Wheat Sourdough Sandwich Bread

This recipe has a tasty twist: whole wheat sourdough sandwich bread. You replace 20% of all-purpose flour with whole wheat or light whole wheat flour. The recipe suggests adjusting the water to get the dough right.

Mixing all-purpose and whole wheat flour makes a hearty and nutritious loaf. It keeps the soft, fluffy texture of regular sourdough. The whole grain adds a nutty taste and more fiber, making it a healthier option.

To make whole wheat sourdough, just swap 20% of the flour. You might need a bit more water for the right dough. Follow the original recipe’s steps for rising and baking.

This whole wheat version is perfect for those wanting a nutritious take on the classic. It’s a delicious and wholesome choice for your next sandwich or toast.

Storing and Freezing Sourdough Sandwich Bread

Homemade sourdough sandwich bread can be stored and frozen to last longer. Store it in an airtight container at room temperature for up to 5 days. For longer storage, freeze it whole or slice it for 3-6 months.

Keeping your sourdough bread fresh is all about how you store and freeze it. Wrap it tightly in foil or use a freezer-safe bag to avoid freezer burn. Freezing it sliced means you can thaw only what you need, saving food.

Storing and freezing your sourdough bread is easy with the right steps. This way, you can enjoy it for weeks. A bit of prep work lets you enjoy the fresh taste of this artisanal bread whenever you want.

Freezing Tips for Sourdough Sandwich Bread

• Freeze the whole loaf wrapped in foil or place it in a freezer-safe bag for up to 6 months.
• Slice the bread before freezing and store the slices with parchment paper in between to prevent sticking.
• Thaw frozen sourdough bread at room temperature or in the refrigerator before serving.
• Revive the texture of thawed bread by briefly toasting or baking it in a 350°F oven for 5-10 minutes.

Following these simple steps will allow you to enjoy your sourdough sandwich bread for a long time. Whether you want a fresh slice or need to plan ahead, this recipe makes it easy to enjoy your bread whenever you want.

Conclusion

The sourdough sandwich bread recipe is a real treat. It’s perfect for sandwiches, toast, and more. Baking it is easy and rewarding, making your taste buds happy.

It’s not just tasty; it’s also healthy. Using Giusto’s Stoneground Whole Wheat and Central Milling Type 85 flour makes it nutritious. The ripe liquid levain adds a special flavor, making it a true artisanal bread.

This bread is ideal for grilled cheese, avocado toast, or just a slice. Try making it and enjoy the joy of baking your own sourdough.

Frequently Asked Questions

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