Homemade Sourdough Sandwich Bread
Warm, cozy and easy to make (no stretch and folds needed), this everyday sandwich bread checks all the boxes.
What you’ll need:
10 grams table salt
10 grams of yeast
10 grams granulated sugar
350 grams (plus more as needed) bread flour or all purpose flour
500 grams fed sourdough starter*
1/2 cup (113g) water or milk, lukewarm
*I take 200 grams of unfed start and add 200 grams of water and 200 grams of flour and allow start to feed on counter for a couple of hours ahead of making the bread. But you can use fed starter if you’ve already got it going.
The process:
Warm milk or water in microwave for 30 seconds. Add yeast, sugar and salt to liquid of choice and mix together.
Add starter to large bowl, add flour to bowl and add milk/water mixture to flour and starter. Mix together until shaggy dough forms.
Knead until dough is smooth and elastic, adding flour as needed to bring dough together. Depending on how stiff or thin your starter is, you may need more than the 350grams. Kneading may take 15-20 minutes by hand, I use my stand mixer and kneading hook for 8-10 minutes until you can press a spot with your finger and it mostly bounces back.
Let rise in bowl for about an hour or hour and a half until it’s gotten a good rise. Remove from bowl, deflate and place in butter bread dish, let rise again until it’s at least an inch or two above the rim of the bread pan.
Brush top of bread with melted butter and bake for 35-50 minutes, I usually do about 40 minutes.
Remove from oven and let cool for 15 minutes or so in pan and then remove.
Cover with a towel until bread is fully cooled. Or…you know, eat it warm.
Store in plastic bag to keep from drying out.
Saturate with butter and enjoy.
