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Soft Sourdough Sandwich Bread

Here is a wonderful soft sourdough sandwich bread recipe you can use with your existing starter. This recipe yields a deliciously tender and flavorful loaf, perfect for sandwiches or toast. Whether you're a seasoned baker or just starting out, this recipe is sure to become a favorite in your kitchen. Enjoy the process and the delightful aroma of freshly baked bread!
Prep Time8 hours
Cook Time1 hour
Course: Bread
Cuisine: American
Keyword: gut healthy, self sufficency, soft sourdough bread, sourdough bread, sourdough sandwich bread
Servings: 12 slices

Equipment

  • Existing Sourdough Starter
  • mixer
  • 0ven
  • food temperature probe

Ingredients

  • 200 g active sourdough starter
  • 500 g bread flour
  • 250 g water warm
  • 50 g butter unsalted, softened
  • 50 g sugar
  • 10 g salt fine sea
  • 1 large egg

Instructions

  • Mix the Ingredients: In a large bowl, combine the warmwater, active sourdough starter, sugar, melted butter, flour, and salt. Mixuntil a rough dough forms.
  • Knead the Dough: Turn the doughonto a lightly floured surface and knead for about 10 minutes until it becomes smooth andelastic. *Add more flour in Tablespoon increments until you can handle doughand it’s not sticky.
  • First Rise (Bulk Fermentation): Place the dough in a lightly greasedbowl, cover it with a damp cloth, and let it rise at room temperature for 4-6hours, or until it has doubled in size.
  • Shape the Dough: After the first rise, punch down thedough to release any air bubbles. Shape it into a loaf or your desired shapeand place it in a greased loaf pan or on a baking sheet.
  • Second Rise (Final Proof): Cover the shaped dough with a dampcloth and let it rise for another 2-4 hours, or until it has doubled in sizeagain.
  • Preheat the Oven: Preheat your oven to 375°F (190°C).
  • Bake: Bake the bread in the preheated ovenfor 30-35 minutes, or until the crust is golden brown and the bread soundshollow when tapped on the bottom. Oven heat can fluctuate, so some loaves ofbread may require up to 60 minutes of baking. Always use a thermometer toensure the center of the loaf reaches between 195°F and 200°F for perfectdoneness.
  • Cool: Allow the bread to cool on a wire rack beforeslicing and serving.

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