Sourdough Sandwich Loaf Recipe
Sourdough Sandwich Loaf Recipe
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Sourdough Sandwich Loaf Recipe
This sourdough sandwich loaf recipe yields a deliciously soft and flavorful bread, perfect for sandwiches or toasting. Made with a simple blend of ingredients, this recipe embraces the natural fermentation of sourdough to create a loaf that is both nutritious and satisfying.
Description
If you’re looking for a delightful sourdough sandwich loaf recipe, you’ve come to the right place.This recipe not only brings together the art of sourdough baking but also results in a versatile loaf that can elevate your everyday sandwiches. Whether you’re making a classic PB&J, a gourmet grilled cheese, or a simple avocado toast, this sourdough loaf is sure to impress.
Sourdough bread is known for its distinct tangy flavor, chewy texture, and crisp crust. The fermentation process enhances the flavor and makes the bread easier to digest compared to regular bread. Using a sourdough starter, this recipe requires minimal ingredients, allowing the natural yeast and bacteria to work their magic.
Let’s delve into the details of this fantastic sourdough sandwich loaf recipe. It’s important to note that the timing of this recipe can vary based on your starter’s activity, the temperature of your kitchen, and personal preferences for sourness. Generally, you’ll need about 10-12 hours for the initial fermentation and 2 hours for the second rise.
Ingredients
- 1 cup (240g) active sourdough starter (fed and bubbly)
- 1 cup (240ml) warm water (about 110°F or 43°C)
- 3 cups (360g) all-purpose flour
- 1 cup (120g) whole wheat flour
- 1 tablespoon sugar or honey
- 1 ½ teaspoons salt
- 2 tablespoons olive oil or melted butter
Instructions
- Mix the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir until well combined. Gradually add the all-purpose flour and whole wheat flour, mixing until no dry flour remains.
- Knead the Dough: Add salt and olive oil to the dough mixture. Turn it out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes on medium speed.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 6-8 hours or until doubled in size.
- Shape the Loaf: Once the dough has risen, gently deflate it and turn it out onto a floured surface. Shape it into a rectangle and then roll it tightly into a loaf shape. Place the loaf seam-side down in a greased 9×5 inch (23×13 cm) loaf pan.
- Second Rise: Cover the shaped loaf with a damp cloth and let it rise again in a warm area for 1-2 hours, or until it has risen just above the rim of the pan.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 375°F (190°C).
- Bake the Bread: Once the loaf has risen, bake it in the preheated oven for 35-45 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
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Sourdough Sandwich Loaf Recipe
Ingredients
- 1 cup 240g active sourdough starter (fed and bubbly)
- 1 cup 240ml warm water (about 110°F or 43°C)
- 3 cups 360g all-purpose flour
- 1 cup 120g whole wheat flour
- 1 tablespoon sugar or honey
- 1 ½ teaspoons salt
- 2 tablespoons olive oil or melted butter
Instructions
- Mix the Dough: In a large mixing bowl, combine the active sourdough starter, warm water, and sugar or honey. Stir until well combined. Gradually add the all-purpose flour and whole wheat flour, mixing until no dry flour remains.
- Knead the Dough: Add salt and olive oil to the dough mixture. Turn it out onto a lightly floured surface and knead for about 8-10 minutes until the dough is smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5-7 minutes on medium speed.
- First Rise: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 6-8 hours or until doubled in size.
- Shape the Loaf: Once the dough has risen, gently deflate it and turn it out onto a floured surface. Shape it into a rectangle and then roll it tightly into a loaf shape. Place the loaf seam-side down in a greased 9×5 inch (23×13 cm) loaf pan.
- Second Rise: Cover the shaped loaf with a damp cloth and let it rise again in a warm area for 1-2 hours, or until it has risen just above the rim of the pan.
- Preheat the Oven: About 30 minutes before baking, preheat your oven to 375°F (190°C).
- Bake the Bread: Once the loaf has risen, bake it in the preheated oven for 35-45 minutes, or until the top is golden brown and the internal temperature reaches 190°F (88°C).
- Cool: Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, turn it out onto a wire rack to cool completely before slicing.
Notes
- Starter Activity: Ensure your sourdough starter is active and bubbly for the best results. Feed it 4-6 hours before starting this recipe if it has been stored in the fridge.
- Flavor Variation: For a nuttier flavor, consider adding seeds (like sunflower or flaxseed) to the dough.
- Storage: Store the cooled loaf in a paper bag at room temperature for up to 3 days or freeze for up to 3 months.
