Sourdough Sandwich Bread Made From Scratch.
Looking for a nice sourdough sandwich bread made from scratch? Look no further, this bread is perfect for the peanut butter and jelly, with no big holes that will create a mess. This basic bread is ideal for every day. This recipe will yield 2 loafs of bread.
What Is The Secret to Good Sourdough Bread?
There are a few things that are key to a good sourdough bread. It all depends on what style you’re looking for in a bread. Holes, hight, how dense, how sour do you want it to taste.
Active Starter is a key component, this will give it the hight and the fermentation.
Stretch and folds help with the density of the bread.
The longer you leave your dough in the fridge to ferment, the more sour it will be.
Using a banneton basket will help shape the dough, try this starter kit to get the best results when making your sourdough.
How to I know if my starter is active enough?
If you put a tablespoon of starter in some water it will float, this is a sure sign it is active. If it sinks it’s not ready. Also the starter will have lots and lots of air bubbles in it.
You should feed your starter about 4-5 hours before you intend to make the dough.
What Time Should I Start Making the Dough?
First thing you do in the morning when you wake up should be to FEED YOUR STARTER.
For Example:
If you wake up at 6:00am feed starter.
10:00am – 11:00am start the first steps of making the dough and autolyse.
around 12:00 start stretch and folds for 4.5 hours
4:30 – 5:00 bulk ferment at room temperature until double in size about 4-5hrs
around 8:00pm tuck fold and shape, place in fridge over night.
9:00 am the next day you can bake.
Ingredients for Making Sourdough Bread
Ingredients list
250g Whole Wheat Flour
700g All Purpose Flour
700g Warm Water
200g Active Starter
20g Salt
How To Make Sourdough Sandwich Bread
Directions
Using a kitchen scale place a large bowl on top and “tare”. To the bowl add flour and warm water. Then mix with your hands until there is no dry flour left. (be sure to remove the bowl from the scale before mixing)
Cover with a damp cloth or plastic wrap and place in a warm spot for 1 hour. In the oven with the light on is usually perfect.
Dimple the dough with your finger tips and tare the scale again. Pour the Active sourdough starter to the dough. Remove from the scale and massage into dough, add in salt and kneed for 5 minutes.
Cover and place in a warm place for 30 minutes
Stretch and Folds
3 stretch and folds every half hour 3x
3 stretch and folds every hour 3x
Covered with a damp towel or plastic wrap. Allow the dough to rise in a warm place until its doubled is size and you can see air bubbles.
lightly flour table and gently pour dough out, cut it into two.
shape each by folding and tucking.
Transfer dough to a floured banneton basket and cover with plastic. Place in the fridge for 12-15 hour or over night.
To Bake
Pre heat oven and bread loaf pan to 500F.
Transfer dough gently onto parchment paper and place in heated bread pan. Cover with tinfoil and place in oven.
Bake for 20 minutes, then turn temperature down to 475F and bake for 35 minutes with the foil off.
Cool the bread in loaf pan for 15 minutes then let it rest on a cooling rack for 15 minutes before cutting.
More Sourdough Recipes
Sourdough Apple Crumble ,Pumpkin Sourdough Discard Bread, or Sourdough Pie Crust Recipe
Full Recipe for Sourdough Sandwich Bread Made From Scratch.
Sourdough Sandwich Bread Made From Scratch
Equipment
- 1 scale
- 1 large bowl
- 2 banneton baskets
Ingredients
- 250 g Whole Wheat Flour
- 700 g All Purpose Flour
- 700 g Warm Water
- 200 g Active Starter
- 20 g Salt
Instructions
- Using a kitchen scale place a large bowl on top and "tare". To the bowl add 250 g Whole Wheat Flour, 700 g All Purpose Flour and 700 g Warm Water. Mix with your hands until there is no dry flour. (be sure to remove the bowl from the scale before mixing)
- Cover with a damp cloth or plastic wrap and place in a warm spot for 1 hour. In the oven with the light on is usually perfect.
- Dimple the dough with your finger tips and tare the scale again. Pour 200 g Active Starter to the dough. Remove from the scale and massage into dough, Sprinkle in 20 g Salt and kneed for 5 minutes.
- Cover and rest in a warm place for 30 minutes.
STRETCH AND FOLDS
- 3 stretch and folds every half hour 3x
- 3 stretch and folds every hour 3x
- Covered with a damp towel or plastic wrap. Let the dough rise in a warm place until its doubled is size and you can see air bubbles.
- lightly flour table and gently pour dough out, cut it into two.
- shape each by folding and tucking.
- Transfer dough to a floured banneton basket and cover with plastic. Place in the fridge for 12-15 hour or over night.
TO BAKE
- Pre heat oven and bread loaf pan to 500F.
- Transfer dough gently onto parchment paper and place in heated bread pan. Cover with tinfoil and place in oven.
- Bake for 20 minutes, then turn temperature down to 475F and bake for 35 minutes with the foil off.
- Let bread sit in bread loaf pan for 15 minutes then let rest on a cooling rack for 15 minutes before cutting.