Sourdough White Sandwich Bread

ByKirsten
Today, I’m excited to share with you a simple and delicious recipe for sourdough white sandwich bread. This homemade bread offers a delightful balance of softness and tanginess, making it perfect for your favorite sandwiches or enjoyed on its own. Whether you’re a seasoned baker or just starting out on your bread-making journey, this recipe is sure to become a staple. This is one of my favorite bread recipes and it’s also very forgiving.
Ingredients:
  • 1 cup water
  • 1 cup active sourdough starter
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 teaspoon salt
  • 2 1/2-3 cups all-purpose flour

Directions:

1. Prepare Your Starter:

  • Make sure your sourdough starter is active and bubbly before you begin. Feed it 6-8 hours before starting the recipe to ensure it’s ready.

2. Mix the Dough:

  • In a large mixing bowl, combine the water, active sourdough starter, honey, and extra virgin olive oil. Stir until well mixed.
  • Add the salt and gradually add the flour, stirring until the dough forms a sticky ball.

3. First Rise with Stretch and Folds:

  • Instead of traditional kneading, we’ll use the stretch and fold method. This is a sticky dough, but trust the process; it will come together.
  • Step-by-Step Stretch and Fold:Rest: After mixing the dough, let it rest for 30 minutes.
    • First Stretch and Fold: Wet your hands to prevent sticking. Gently grab one side of the dough, stretch it up, and fold it over the rest of the dough. Turn the bowl 90 degrees and repeat the process 3 more times, until you’ve stretched and folded each side of the dough.
    • Rest: Cover the dough and let it rest for 30 minutes.
    • Repeat: Perform the stretch and fold process 3 more times, every 30 minutes. The dough will become more elastic and less sticky with each round.

4. Bulk Fermentation:

  • After the final stretch and fold, cover the dough and let it rise in a warm spot for 4-6 hours, or until it has doubled in size.

5. Shape the Loaf:

  • After the dough has risen, gently punch it down to release the air.
  • Turn it out onto a floured surface and shape it into a loaf. Place the shaped loaf into a lightly greased loaf pan.

6. Second Rise:

  • Cover the loaf with a clean damp kitchen towel and let it rise for another 1-2 hours, or until it has doubled in size again.

7. Preheat the Oven:

  • About 30 minutes before the loaf is done rising, preheat your oven to 375°F (190°C).

8. Bake:

  • Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.

9. Cool and Enjoy:

  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.

Tips for Success:

  • Active Starter: Ensure your starter is active and bubbly to achieve the best rise and flavor.
  • Room Temperature: The dough rises best in a warm environment. If your kitchen is cool, place the bowl in a slightly warm (turned off) oven or another warm spot.

Why I Love This Sourdough Bread

This sourdough white bread is more than just a replacement for store-bought loaves; it’s a delicious, homemade treat that brings joy to every meal. From its incredibly soft and fluffy texture to the rich flavor imparted by the sourdough, this bread is sure to become a family favorite. So, roll up your sleeves, trust the process, and let the magic of sourdough transform your weekly bread routine. Happy baking! 🥖✨