How long does proofing take?

Initial proofing (bulk ferment) generally takes 6–12 hours at room temp, depending on your environment. The second proof (in pan) usually takes 2–4 hours. A light poke test (the dough springs back slowly) helps you know when it’s ready.

What if it rises faster or slower than in the recipe?

Faster rise usually indicates a warm environment; slower means cooler. Adjust timing, or proof in a cooler/warmer spot accordingly and trust the poke test demonstrated above.

What if I don't own a loaf pan?

You can bake it as a free-form loaf (boule) on a baking stone or sheet. Adjust baking time as needed (likely less than the pan version) and watch for an internal temp of 195–201°F.

Can I substitute different flours?

You may substitute part of the flour with whole wheat or spelt, but expect a denser texture and possibly a shorter rise. Adjust hydration as needed.

How do I make my sourdough sandwich bread soft?

To get a soft crust and crumb, use an enriched dough with butter or oil (like in this recipe) and brush the top with butter immediately after baking.

Soft Sourdough Sandwich Bread (Easy Beginner Recipe)

Description

This sandwich sourdough bread is an easy beginner sourdough bread recipe and makes light, fluffy, bread with the perfect texture and size for sandwiches. Recipe makes 1 loaf.

Ingredients

90g peaked sourdough starter
240g room temperature water (70 - 80F)
18g honey
450g unbleached all-purpose flour or unbleached bread flour
6g fine sea salt
46g unsalted butter, softened (or neutral flavored oil)

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Instructions

Combine starter, water, and honey in the bowl of a stand mixer and whisk until fully incorporated and looks milky.
Then add flour, fine sea salt and unsalted butter to your starter mixture and using the dough hook attachment on a stand mixer, knead for 8 to 10 min. You are looking for a smooth elastic dough that pulls away from the bowl when on medium speed but is still sticking to the bowl at the bottom. If your dough isn't pulling away, add more flour in increments of 25g at a time.
Leave the dough in the bowl and cover with a towel, bowl cover, plastic wrap or a shower cap.
Let the dough proof at room temperature until it has doubled in size (6-12 hours depending on the temperature of your space).
Take the proofed dough and turn out onto a lightly floured work surface.
Stretch and press out dough into a rectangle shape, then roll it over itself into a log and pinch the ends to close.
Put seam side down into a greased 1.25lb loaf pan.
Cover and proof for 2 - 4 hours at room temperature until puffed up and just above the rim of the loaf pan. Or if you want to cold proof and bake the next day, stick the loaf in the fridge for 8 - 24 hours. Then remove it from the fridge 30ish minutes before you want to bake. You can use the poke test described in the post above for further confirmation that proofing is done.
Preheat oven to 475, then once it is preheated, put your bread in the oven on the middle rack and reduce the heat to 400F 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.
Optional: While it is still hot, you can rub butter over the top of the loaf to further soften the crust.
Let the loaf completely cool for at least 2 hours before slicing

Notes

I use King Arther Unbleached Bread Flour and Unbleached All-Purpose flour

To make two loaves, simply double the quantity of ingredients. You can mix two loaves worth of dough in a standard stand mixer, then divide the dough after the first rise / bulk fermentation.

Nutrition

Serving Size: 1 slice
Calories: 153
Sugar: 1.2 g
Sodium: 194.9 mg
Fat: 3.3 g
Trans Fat:
Carbohydrates: 26.9 g
Fiber: 0.9 g
Protein: 3.5 g
Cholesterol: 7.8 mg