Description
This sandwich sourdough bread is an easy beginner sourdough bread recipe and makes light, fluffy, bread with the perfect texture for sandwiches.
Ingredients
Scale
- 75g peaked sourdough starter
- 300g room temperature water (70 – 80F)
- 22g honey
- 500g unbleached all-purpose flour or unbleached bread flour (or mix half and half)
- 8g fine sea salt
- 58g (1/4 cup) unsalted butter, softened
Instructions
- Combine 75g starter, 300g water, and 22g honey in the bowl of a stand mixer and whisk until fully incorporated and looks milky
- Then add 500g flour, 8g fine sea salt and 1/4 cup unsalted butter to your starter mixture and using the dough hook attachment on a stand mixer, knead for 8 to 10 min. You’re looking for a smooth elastic dough that pulls away from the bowl and fairly soft
- Leave the dough in the bowl and cover with a towel, bowl cover, plastic wrap or, my favorite, a plastic shower cap
- Let the dough proof at room temperature until it’s doubled in size (9-12 hours depending on the temperature of your space)
- Take the proofed dough and turn out onto a lightly floured work surface
- Press out dough into a rectangle shape, fold the short sides into the center to create a more narrow rectangle and then roll it over itself into a log and pinch the ends to close
- Put seam side down into a loaf pan. If using glass, be sure to grease your pan.
- Cover and proof for 2 – 4 hours at room temperature until doubled in size
- Preheat oven to 500F, then once it’s preheated, put your bread in the oven on the middle rack and reduce the heat to 375F and bake for 35 minutes or until the internal temp of the bread is 195 – 201F
- Once the loaf is fully baked, turn it out onto a cooling rack using oven mitts
- And while it’s still hot, rub butter over the top of the loaf to help soften it
- Let the loaf completely cool for at least 2 hours before slicing
Notes
I use King Arther Unbleached Bread Flour and Bob’s Red Mill Unbleached All-Purpose flour