Best 8- steps sourdough sandwich bread recipe​

sourdough sandwich bread recipe that results in soft and fluffy loaves of bread and natural leavening. step-by-step directions for simple homemade sourdough bread.

How to make Soft and Fluffy Sourdough Sandwich Bread (Step By Step Guide)?

You are in the right place in case you are looking out to a soft, fluffy and easy recipe of sourdough sandwich bread. This recipe produces a pillowy-soft crumb, a golden thin crust and the ideal sandwich, toast and missed meal crust as compared to rustic artisan loaves with a thick crust. Regardless of whether you are new to sourdough or you are already baking artisan loafs, this easy sourdough loaf recipe will soon be your new standard recipe in the kitchen.

The sandwich bread is a sourdough bread prepared with active sourdough starter, simple pantry items and extended fermentation that develops flavor, increases digestibility and forms naturally light bread without the use of commercial yeast.

 

Why you will like this Sourdough Sandwich Bread?

• Very soft and fluffy- Sandwich ready.
• Naturally risen. – no commercial yeast.
• Digestible easier- because of prolonged fermentation.
• Learner-level instructions – basic mixing and shaping.
• Has a long shelf life- compared to regular bread.
• Tastes great – slight sourness and richness of butter.

The recipe is a good one with all-purpose or bread flour or a mixture of both.

sourdough sandwich bread recipe ingredients.

The ingredients required to make this simple sourdough bread include:

Dry Ingredients

• 4 cups (480g) crust flour or all-purpose flour.
• 2 tbsp (25 g) sugar or honey
• 1 ½ tsp (9 g) fine sea salt

Wet Ingredients

• 1 cup (240 g) fed and bubbly active sourdough ( gevnn )
• 1 ¼ cups (300 g) warm water
• 3 Tbsp (45g) softened butter/ oils.

 

Breadmaking Sourdough Sandwich Bread recipe Step-by-Step.

1. Feed Your Starter

The sourdough starter needs to be fed 4-6 hours prior to the dough mixture. It should be:

• bubbly
• doubled in size
• passes the “float test”

A good starter is a guarantee of the ideal rise.

 

2. Mix the Dough

In a large mixing bowl:

1. Combine flour, sugar, and salt.
2. Add the active sourdough starter, warm water and segmented butter.
3. Knead by hand until a sticky shaggy dough is created.

Allow to rest naturally (autolyse) 20 minutes to allow the gluten to form.

 

3. Knead the Dough

Knead the dough 8-10 minutes till smooth and elastic.

You can use:

• a stand mixer, or
• your hands

This is done to create an additional soft sandwich texture.

 

4. Bulk Fermentation

Cover the dough and allow to rise at room temperature (4-6 hours) or until the expected size is achieved.

Tip: Warm kitchens are quicker to change whereas those in cool areas are slower.

In case you are in a hurry, lay your dough in the fridge to ferment slowly (better taste) overnight.

 

5. Shape the Loaf

Once doubled:

1. Transfer the dough onto a piece of lightly floured surface.
2. Gently flatten into a rectangle.
3. Roll tightly into a log.
4. Pour into loaf pan(8×4 or 9×5)

That is what makes the loaf take its traditional sandwich form.

 

6. Final Rise

Allow the dough to ferment 1-2 hours until it is at the edge of the loaf pan.

The dough is supposed to be light and puffy.

 

7. Bake the Bread

Preheat your oven to 375°F (190°C).

Bake for:

• 35–40 minutes, or
• until the center is 190°F and the surface turns golden brown.

Grease the top using butter to add tenderness.

 

8. Cool Before Slicing

It must be cooled–and when it is cut off it becomes gummy.

At least, leave 1 hour to slice.

Storage & Freezing Tips

This homemade sourdough sandwich bread keeps the bread soft and good in days!

Room Temperature

Keep in loaf or an airtight container:

• lasts 4–5 days

Freezer

Wrap slices individually:

• lasts up to 3 months

In order to reheat, toast right out of the freeze.

 

The Sourdough Sandwich Bread in its best tips.

The following are professional tricks in softening and upsurge:

Add Milk

You may use warm milk instead of 1/2 cup of water to have a more crumbly texture.

Add Honey

Honey softens the bread as well as enhances browning.

Use Butter

The loaf is made tender with butter and increases the flavor.

Warm Environment

A hot place causes the dough to rise well.

Strong Starter

The livelier your sour the better your bread.

Serving Suggestions

This is an ideal sourdough sandwich bread that is ideal with:

• Breakfast toast
• Grilled cheese
• Club sandwiches
• Peanut butter & jelly
• Egg salad sandwiches
• Garlic toast
• French toast

It is soft sourdough and complements both savoury and sweet-tasting spreads.

 

FAQ

1. Healthier sourdough sandwich bread?

Yes. Gluten is broken down, phytic acid is reduced and nutrient absorption enhanced through long fermentation. It goes down more easily than yeast bread that is made commercially.

2. Is it possible to prepare this dish without sugar?

Yes, sugar is optional. It contributes to browning and makes crumb softer but it has little influence on fermentation.

3. Is it possible to substitute bread flour with all-purpose flour?

Absolutely. Bread flour produces a higher rise yet all purpose flour produces a softer bread.

4. Why is my bread dense?

Common reasons:

• starter not active
• under-kneading
• insufficient rising time
• cold environment

Allow the dough to rise to its full size to have a soft loaf.

5. Can I add whole wheat flour?

Yes, substitute no more than 30% of white flour. Also more whole wheat can also render the loaf denser unless it is hydrated properly.

6. Did I have any outside board loaf?

Yes! The Pullman pan produces a loaf of sandwich that is an ideal square. Bake with or without the lid.

 

Conclusion

Preparing your own sandwich bread made of sourdough is not only a baking undertaking, but it is also a rewarding art, as you have the total control of taste, texture and nutrition. Even using a small number of basic ingredients, and using a sourdough starter, which is easily managed, a loaf of bread can be made softer, fresher, and much more flavorful than what you would get in a store. The recipe is easy enough to make but at the same time provides the flavor and complexity experienced by experienced sourdough bakers.

The presence of a good starter in the kitchen and this recipe means that you will always have fresh bread in your hands. Enjoy every slice!

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