Sourdough bread isn’t always sandwich worthy. I have found that when you first begin your sourdough journey, many people like to start out with the artisan style loaves. While those are delicious and have their place, they’re not what my kids want their peanut butter and jelly tucked into.
I am going to share with you my easy sourdough sandwich bread. You will get the health benefits of fermented dough, and the soft sliceable bread that’s perfect for your next grilled cheese.
If you would prefer, you can watch how to make this recipe via the YouTube video below. If not, carry on down the page for written instructions.
My Method for Fresh Bread
Fussy recipes are not my favorite. This is not one of those recipes. There will be no kneading the dough every thirty minutes. I follow a routine when making my bread that I will share now with you.
First, I feed my sourdough starter in the morning. It doesn’t have to be first thing. Just some time before noon. Give yourself enough time that it will be viable and active to use that evening.
Next, I make my dough right before I go to bed. I let my dough mix itself in my standing mixer. I know it’s done when it starts pulling away from the sides and has a little stick left to it, but doesn’t leave a residue behind on my fingers. Keep it in a oiled bowl and cover it. I use a plate that sits just right on the top of my bowl. I leave it on the counter and go to bed.
Then, as soon as I wake up, I go push my dough down. I use a rubber spatula. I scrape all the sides down, fold it in on itself several times to create tension, and then place it in a parchment lined load pan. A 9×5 inch pan is just perfect.
Lastly, let it rise about 2-4 hours. It will rise nicely and then it’s time to bake!
Additional Tips for Better Sourdough
There are a few tips I’d like to share that are bound to make your sourdough experience easier. The first one is using the right flour. I don’t mean the most expensive flour, just the right one. The key is using unbleached.
Soft Sourdough Sandwich Bread
Ingredients
- 3 cups of unbleached AP flour
- 1 cup of filtered water
- 1/4 cup of sugar
- 1 teaspoon of sea salt (optional)
- 1 cup of fed starter
- 1/4 cup of mild tasting oil (regular olive oil is my preference)
Instructions
1. Mix all the ingredients in a stand mixer the night before you plan to make. Once the dough is smooth, put it in an oiled bowl and set something over the top. I like to use a plate that fits on my bowl perfectly.
2. Early the next morning, use a rubber spatula to scrape the dough down. Fold it in on itself several times until tension builds in the dough. Transfer to a bread loaf pan (9x5 inch) that is lined with parchment paper. Let it rise again for 2.5-3 hours.
3. Once risen, bake the bread at 375 degrees F for 25-28 minutes. For best slicing, let it cool completely and transfer to the refrigerator for 1 hour.