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Sourdough Sandwich Bread

A simple same day sourdough sandwich bread, soft and perfect for sandwiches!
5 from 3 votes
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Servings 1 Loaf

Ingredients
  

  • 400 grams Bread flour All purpose will work too
  • 8 grams Salt
  • 100 grams Active sourdough starter Fed within the last 12 hours
  • 20 grams Honey or sugar
  • 20 grams Olive oil
  • 200 grams Water see notes

Instructions
 

  • In a large mixing bowl add the flour and salt, Mix well
  • To the flour mixture add the water, starter, oil, and honey.
    Mix until a soft dough is achieved.
  • Cover with plastic wrap or clean towel, let rest for 1 hour.

Stretch and fold

  • First stretch and fold.
    With slightly wet finger tips, grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a 1/4 turn and repeat, continue until you have come full circle to complete your first round of folds.
  • Cover and let rest 1 hour.
  • Final stretch and fold. (Repeat step 4)
  • Let rest 1 hour.
  • Grease a 9x5" loaf pan.
  • Dump the dough onto the counter, roll it out using your hands into a rectangular shape. Roll it back in like a cylinder.

Last rise

  • Place dough into your prepared loaf pan, let rise until its doubled in size.
  • You can cold retard at this point if you would like to bake it later. Leave in fridge for a few hours or overnight. Bring to room temperature before baking if doing so.
  • Preheat oven to 375℉/190℃
  • Bake for 35-40 minutes or until golden brown.
  • Brush the top of your loaf with butter or oil while its still warm. This will create a satiny, soft crust.
  • Let cool fully before cutting.

Notes

    • Make sure your sourdough starter has been fed within the last 12 hours, is bubbly and ready to go before starting.
    • Think about your pan size. For a high rise, use an 8.5×4 inch loaf pan instead of the traditional 9×5 inch loaf pan. The smaller pan size will give the dough a boost. However, both sizes will work.
    • Use bread flour, the protein content is higher creating more structure in your loaf. Although in a pinch I have made this with all purpose flour and it has worked great too.
    • All flour is different, some absorbs more water then others, and if you find your dough is dry & shaggy, add a splash more water.
    • Butter the top of your loaf after taking it out of the oven, while it’s still warm. This creates a satiny, soft crust.
    • Allow to cool completely before cutting it!
Add ins: Add anything you would like to your dough. I add seeds and nuts, garlic, cheese. cinnamon. Add during your stretch and folds.
Keyword bread, easy bread recipe, No knead bread, sourdough