Description
A delightful and easy sourdough sandwich bread recipe that yields soft, pillowy slices perfect for any meal.
Ingredients
- 65 grams active sourdough starter
- 300 grams lukewarm water
- 12 grams salt (2 teaspoons)
- 14 grams sugar
- 15 grams oil (avocado or olive) (1 tablespoon)
- 400 grams bread flour
- 100 grams all-purpose flour
Instructions
- Feed your sourdough starter 4-8 hours prior to starting, ensuring it’s active and bubbly.
- In a large mixing bowl, combine the active sourdough starter with lukewarm water, sugar, and oil. Stir gently until well combined.
- Gradually add the bread flour and all-purpose flour to the bowl, mixing until no dry flour remains. The mixture will be sticky.
- Sprinkle in the salt and incorporate thoroughly into the dough.
- Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover loosely, and let it rise in a warm place for 4-6 hours or until doubled in size.
- Gently deflate the dough, shape it into a loaf by flattening and folding it into thirds, then rolling it into a log.
- Place the shaped dough into a prepared bread pan, cover again, and let it rise for another 2-3 hours or until puffed and nearly doubled.
- Preheat the oven to 375°F (190°C) and bake the bread for 30-35 minutes, until golden brown and it sounds hollow when tapped. Cool on a wire rack before slicing.
Notes
Consider applying an egg wash before baking for a beautiful golden crust. Store leftover dough in the refrigerator or freeze for up to three months.
