Sourdough Sandwich Bread

Made with bread flour and just a touch of honey, learn how to make soft, tender sourdough sandwich bread with active sourdough starter and it is So easy! This recipe was from Theleahoxendine!

There are no chemicals or nasty preservatives in homemade sourdough sandwich bread. Just hints of the tangy sourdough flavor in every bite. In this post, I’ll show you how make easy sourdough sandwich bread.

This recipe is fool proof!

Ingredients:

Sourdough sandwich bread:
1/2 cup unsalted butter (softened)
2 ts honey or sugar (42 g for honey or 24 g for sugar)
1 tbs salt (17 g)
1 cup starter, active and bubbly (227 g)
2 1/2 cups water (590 g)
8 cups bread flour (1120 g)

Directions:
Add all the ingredients.
Knead in a kitchen aid mixer on level 2 until dough is stretchy smooth. You wanted to pull away from the sides of the mixing bowl, and become smooth and elastic about 10 minutes.
It should pass the windowpane test.
Allowed to bulk rise for 10 to 12 hours in a warm place like on top of the stove.
Divide into two equal parts. Shaped by rolling the dough, flat a rectangle and rolling it up.

Add to parchment lined or buttered loaf pans.
Second rise for 2-4 hours at room temperature, or until doubled.
Bake at 375 for 45 minutes, or until golden on top.
Enjoy!

Rose Gebran
Course bread
Servings 2 Loaves

Ingredients
  

  • 1/2 cup unsalted butter softened
  • 2 ts honey or sugar 42 g for honey or 24 g for sugar
  • 1 tbs salt 17 g
  • 1 cup starter active and bubbly (227 g)
  • 2 1/2 cups water 590 g
  • 8 cups bread flour 1120 g

Instructions
 

  • Add all the ingredients to a kitchen aid mixer bowl
  • Knead with dough hook in a kitchen aid mixer on level 2 until dough is stretchy smooth. You wanted to pull away from the sides of the mixing bowl, and become smooth and elastic about 10 minutes.
  • It should pass the windowpane test.
  • Allowed to bulk rise for 10 to 12 hours in a warm place like on top of the stove.
  • Divide into two equal parts. Shaped by rolling the dough, flat a rectangle and rolling it up.
  • Add all the ingredients.
  • Knead in a kitchen aid mixer on level 2 until dough is stretchy smooth. You wanted to pull away from the sides of the mixing bowl, and become smooth and elastic about 10 minutes.
  • It should pass the windowpane test.
  • Allowed to bulk rise for 10 to 12 hours in a warm place like on top of the stove or refrigerator.
  • Divide into two equal parts. Shaped by rolling the dough, flat a rectangle and rolling it up.
  • Add to parchment lined or buttered loaf pans.
    Second rise for 2-4 hours at room temperature, or until doubled.
    Bake at 375 for 45 minutes, or until golden on top.
    Enjoy!
Keyword bread, sourdough bread

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