Sourdough Sandwich Bread

Soft and fluffy sourdough sandwich bread is made with all purpose flour, sourdough starter, butter and a little honey.

PREPARATION TIME

Prep Time: 20

Cook Time: 45

Additional Time: 16

Total Time: 17 5

Ingredients

1/2 cup butter softened or coconut oil (113 g)

2 tablespoons honey or sugar 42 g for honey or 24 g for sugar

1 tablespoon salt 17 g

1 cup starter active and bubbly (227 g)

2 1/2 cups water 590 g

8 cups all purpose flour 1120 g*

Instructions

To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration.

Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.

Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.

Divide in two equal parts.

Shape by rolling the dough flat into a rectangle and rolling it up.

Add to parchment lined or buttered loaf pans.

Second rise for 2-4 hours at room temperature, or until doubled.

Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.

Allow to cool completely before slicing.

Notes

*Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.

Use really soft butter and cube it up so it blends easier.

Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.

When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.

Nutrition

PREPARATION TIME

Ingredients

Instructions

Notes

Nutrition

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