Everyday Sourdough Sandwich Bread
I haven’t bought sandwich bread in over 7 years because of this sourdough bread recipe! It’s such a staple in my house because even though I make sourdough bread (artisan loaves) everyday, my kids really prefer sourdough sandwich bread. They love it so much, they even eat the crust!
- Prep Time: 4-6 hrs for Starter to get active
- Fermentation Time: 4hr Bulk Proof + 8hr Cold Proof + 4hr Final Proof
- Cook Time: 45 min at 375F
- Total Time: 16-20hrs
- Yield: 1 Sourdough Bread 1x
- Category: Sourdough Sandwich Bread
- Method: Sourdough Baking
- Cuisine: Bread Baking
Ingredients
Scale
- 265g water
- 100g active sourdough starter
- 1Â Tbsp honey
- 500g All Purpose flour
- 7g salt
- 56g stick butter (½ stick)
Instructions
- Feeding your starter – 4-8hrs
- Feed your sourdough starter and use when it’s at peak
- Mixing – 15 minÂ
- To a stand mixer, mix all of the ingredients in the order you see me listing it above
- Takes around 10 minutes on level 2-3 (mixer might be dancing)
- Continue mixing until you have a windowpane
- Bulk Fermentation – 2hrs
- Take the dough out with your plastic bench scraper
- Shape the dough into a taut ball
- Put it in a bowl, cover
- Room temp proof for 2 hrs
- Cold proof – 8-12hrs
- Put the dough in your fridge overnight (roughly 8-12hrs)
- Shaping – 5 min
- Option 1 – normal 1 log
- Shape the sourdough dough by rolling the dough flat into a rectangle
- Then simply roll it up into a log
- Pinch the seam a little
- Place the log into a parchment lined or buttered loaf pan
- Cover lightly so it doesn’t dry out
- Option 2 – cute 3 logs
- Divide the sourdough dough into 3 equal parts
- Roll the dough flat into a rectangle, they should be the width of the pan
- Roll each dough into a short logs
- Pinch the seam a little
- Place the short logs into a parchment lined or buttered loaf pan
- Cover lightly so it doesn’t dry out
- Option 1 – normal 1 log
- Final proof – 2-4hrs
- After shaping, final proof your dough at room temp for 2-4 hours, or until *almost* doubled
- Bake – 40-45 min
- Bake at at 375F for 45 min (start checking on it around 40 min) or until golden on top
Notes
- Swapping ingredients?
- swap butter for coconut oil
- Crust too dull or pale?
- Egg wash the dough before baking
- Conversions
- 1 stick of butter = 113g
- Crust too hard and looks burnt?
- Brush the top of the bread with milk to soften the top
- Too sour?
- use a sweet stiff sourdough starter instead