Sourdough bread is a fantastic choice for sandwiches. Its tangy flavor enhances the taste of any filling. You can opt for a crusty sourdough loaf or this softer sourdough sandwich bread for a more delicate bite.
Servings: 24 servings
Prep time: 20 minutes
Cooking time: 45 minutes
Calories: 200 kcal
Additional time: 16 hours
Total time: 17 hours 5 minutes
Ingredients
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1/2 cup softened butter or coconut oil (113 g)
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2 tablespoons honey or sugar (42 g for honey or 24 g for sugar)
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1 tablespoon salt (17 g)
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1 cup active, bubbly sourdough starter (227 g)
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2 1/2 cups room temperature water (590 g)
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8 cups all-purpose flour (1120 g)
Directions
- Mix Ingredients: In a stand mixer, combine all ingredients, adding the flour last. Adjust flour as needed based on the starter’s hydration.
- Knead the Dough: Knead until the dough is smooth and elastic, about 10 minutes. Perform the windowpane test for doneness.
- Bulk Rise: Let the dough rise in a warm place for 10-12 hours.
- Divide and Shape: Split the dough into two equal parts. Roll each piece into a rectangle, then roll up and place in greased or parchment-lined loaf pans.
- Second Rise: Allow the loaves to rise at room temperature for 2-4 hours until doubled in size.
- Bake: Preheat the oven to 375°F (190°C). Optionally, apply an egg wash for a golden crust. Bake for 45 minutes or until golden.
- Cool: Let the loaves cool completely before slicing.
