Well guys... I finally figured out a basic Sourdough Sandwich Bread Loaf! For years I have tried to over-complicate and over-add ingredients! This sandwich loaf is delicious! I am so excited to share it with you all ! If you have followed along and read my original sourdough loaf recipe.... that is all you will need! I have been on a mission to simplify sourdough so that EVERYONE can understand it! Let us keep it simple, as it was originally meant to be!
Ingredients:
1 cup Active sourdough starter
1 1/2 cups Filtered lukewarm water
3 1/2 cups All Purpose flour (I prefer King Arthur for this particular recipe)
2 teaspoons Himalayan or Sea Salt (Here lately I have really enjoyed using Celtic Salt)
Butter (Room Temperature)
Equipment:
Kitchen scale (if preferred)
Clean kitchen or tea towel
Pastry Brush (For Butter)
Wire Rack for cooling
Step 1: Refresh Your Sourdough Starter. If your starter has been in the refrigerator, take it out and feed it with equal parts flour and water. Allow it to sit at room temperature until it becomes active and bubbly. I always do this step the morning or night before I will be baking. This step should take place 4-12 hours before using as an "active" starter. For example, If I plan to make bread at night.... I will feed that morning to make sure my starter is nice and active!
Step 2: Combine the active sourdough starter and lukewarm water. Stir until the starter is dissolved. The water will look "milky" at this point. Next add the all purpose flour and salt. Mix until a shaggy dough forms. Form into ball and cover with a damp tea towel (I always make sure I wet my tea towel with warm water and wring out well) for about 30 minutes. This will give your dough time to rest.
Step 3: After 30 minutes, uncover your dough and perform a few sets of stretch and folds. (leave the dough in the bowl while doing this.... you may want to wet your hands so that no dough sticks.) Re-wet your tea towel and re-cover for approximately 8 hours. (Depending on the temperature of your home, this may take up to 12 hours).
Step 4: Once your bulk fermentation has taken place, and before you turn dough onto floured surface, butter a bread loaf pan with some room temperature butter. I like to butter my loaf pan and then gently flour over the butter, making sure to shake out any excess flour. After preparing loaf pan, turn dough out onto floured surface. Shape your dough into your bread loaf shape. I use the same method I use for my other loaves, but gently fold in the outside edges to match the shape of my loaf pan.
Step 5: Place your dough into your loaf pan. This will serve as your "proofing basket." Lightly sprinkle the dough with flour and cover with dry tea towel. Place in warm area, as your dough will continue to rise. This may take up to 2 hours depending on the temperature in your house.
Step 6: Preheat oven to 375 degrees Fahrenheit. Once the oven has preheated and your dough has risen, remove tea towel, and place the dough in the oven.
Step 7: Bake the bread for approximately 1 hour and 15 minutes (this time may vary depending on your oven), or until internal temperature reaches 205-210 degrees Fahrenheit.
Step 8: Once bread is done, or internal temp is reached, Remove bread from oven and brush with butter! I like to use a pastry brush for this! Don't forget to top with a sprinkle of sea salt or Celtic Salt!
Step 9: Remove from loaf pan and allow the bread to cool completely on a wire rack before slicing. This has been a new family favorite here on the Hill! We have been eating as toast, for sandwiches, with soups and even for snacks! As always, just remember sourdough takes a little time and patience! Every time you cook with it, it will get easier and easier! It is a simple process! Let us not overcomplicate it ! Try to enjoy the process, because it will be so worth it in the end! As I stated before, it took me years to figure out that I didn't have to add in all sorts of "extras" to create an amazing sandwich bread loaf! I hope that you enjoy this recipe as much as we do! As always thank you so much for following along!
Happy Baking!
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