This sourdough sandwich bread recipe is a delightful way to enjoy homemade bread with a soft texture and a slightly tangy flavor. The process involves a long fermentation, which enhances the flavor and texture of the bread. Perfect for sandwiches or simply toasted with butter, this recipe is a must-try for sourdough enthusiasts.
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Place all ingredients in the bowl of a stand mixer. And mix until smooth.
Let dough rest for 10 minutes.
Knead the dough on a floured surface for 8-12 minutes or until the dough is smooth and elastic. Add more flour or water/milk as needed to get the proper consistency. The dough should be soft but not overly wet.
Transfer the dough to a greased large bowl. Cover and allow to rise at room temperature until doubled, about 4-12 hours, depending on the strength of your starter and the temperature of your kitchen.
Line a loaf pan with parchment paper.
On a lightly greased work surface, pat the dough into a large rectangle. Beginning at the narrower end, roll the dough up, making sure to press down on the dough to seal with each roll.
Seal the seam and ends. Flip the dough over and cup your hands around it, pulling the dough under itself to create surface tension.
Transfer the dough to the prepared loaf pan. Cover and allow to rise at room temperature until the dough rises above the edge of the pan, about 2-8 hours.
Preheat your oven to 350°F.
Bake for 30-40 minutes, or until the loaf is nicely browned and sounds hollow when tapped on the bottom.
Transfer to a wire cooling rack and allow to cool completely before slicing.
Ensure your sourdough starter is active and bubbly before using it in this recipe.
The fermentation time can vary depending on the temperature of your kitchen. Warmer temperatures will speed up the process, while cooler temperatures will slow it down.
Use a kitchen thermometer to ensure the milk is not warmer than 110°F to avoid killing the yeast in the sourdough starter.
Allow the bread to cool completely before slicing to ensure the texture is set properly.
Can I use a different type of flour?
Yes, you can experiment with different flours, but it may affect the texture and flavor of the bread. Whole wheat or spelt flour can be used, but you may need to adjust the liquid content.
How do I know if my sourdough starter is active?
An active sourdough starter should be bubbly and have doubled in size after feeding. It should also have a pleasant, tangy smell.
Can I make this recipe without a stand mixer?
Yes, you can knead the dough by hand, but it will take longer and require more effort to achieve the same smooth and elastic texture.
How should I store the bread?
Store the bread in an airtight container or a bread bag at room temperature for up to 3 days. For longer storage, you can freeze the bread.
Can I use a different sweetener instead of honey?
Yes, you can substitute honey with maple syrup or sugar, but it may slightly alter the flavor of the bread.
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