Sourdough Sandwich Bread Easy Delicious Recipe

Sandwich bread is a staple in many households, beloved for its versatility and soft texture. When it comes to making the best sandwich bread, sourdough can take your loaves to new heights of flavor and quality. Sourdough starter adds depth and complexity to the flavor of sandwich bread, giving it a subtle tanginess that enhances any sandwich filling. The fermentation process of sourdough also helps improve the texture of the bread, making it softer, more moist, and longer-lasting compared to bread made with commercial yeast. Additionally, sourdough offers potential health benefits. The fermentation process can break down gluten and phytic acid, making the bread easier to digest and potentially increasing the availability of nutrients. Overall, using sourdough to make sandwich bread results in loaves that are not only delicious and flavorful but also have a superior texture and potential health benefits, making them the perfect choice for your favorite sandwiches.

Soft sourdough sandwich bread recipe

Refresh your starter – Combine the sourdough starter, water, and flour in a medium bowl. Stir well to combine. Then, cover and leave it to rise for 3 to 5 hours at room temperature until it doubles in size.Pro tip – You can also make the levain for up to 5 days in advance and leave it in the fridge.

Autolyze In a large mixing bowl of a stand mixer, add the milk, eggs, and sugar. Combine well. Add the flour and salt followed by the starter. Stir well with a wooden spoon or spatula. Then, cover the bowl and leave to rest for 60 minutes.Pro tip – Autolyze will help strengthen the gluten formation on the dough. In the video, I combined the wet and dry ingredients separately, but you can do it all together in the stand mixer as well.

Knead – Next, knead the dough with a dough hook attachment on medium speed for 4 to 6 minutes. Then, add the soft room temperature butter and knead for another 4 to 6 minutes or until smooth and elastic.Pro tip – The dough will still be very soft, yet smooth, shiny, and very elastic when you do the windowpane test.

Rise

Bulk ferment – Transfer the dough to an oiled bowl and cover it with plastic wrap or a kitchen towel. Leave the dough to rise in the refrigerator (38°F / 3°C) for 6 to 8 hours.Pro tip – The dough can be kept in the fridge for up to 24 hours. The highly enriched dough will rise very slowly. Degas – When double is size, punch down and transfer to a clean work surface. Then, break any large air bubbles and shape the dough into a ball again.Pro tip – At this point, if you are not ready to shape and bake the dough you can put it back into the oiled bowl and let it rise again in the fridge for another 6 to 8 hours.

Divide – Roll the dough into a cylinder and divide the dough into 4 portions. Alternatively, you can also roll the dough into one large log to make classic sandwich bread.Pro tip – Weigh the 4 portions to ensure they are similar in size. Mine was about 215 to 240 grams each because I use the 9x4x4 pan. These will rise about an inch over the rim of the pan.

Shape – Roll each portion into a tight roll. To do this correctly, flatten the dough on an unfloured surface. Then, fold the top and two sides in. Then, roll towards you into a sausage shape. And place the pieces into a buttered sandwich loaf pan, seam side down. (Pan size with ingredients)Pro tip – For a single large loaf do a similar method, flatten, fold both sides into the center then roll from the top to the bottom. Proof – Cover with a clean kitchen cloth or plastic wrap and leave in a warm place proof for about 2 to 3 hours or until almost double in size.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. In summer, the dough may rise in 90 minutes while in winter it can take up to 3 hours.

Bake

Preheat oven – Preheat the oven at 375°F / 190°C / Gas mark 5 for at least 20 minutes. Egg wash – Brush the loaf with egg wash, milk, or cream.Pro tip – Egg wash is a full egg with 2 tbsp of water. An egg wash will give a nice golden color. If you can’t use egg, milk or cream will work just as well. However, do not use oil or butter as it will create a crust. Bake – Bake for about 40 to 45 minutes until lightly golden on top.Pro tip – If the top of the sandwich bread is getting too dark, tent it with aluminum foil. Cool – Then, take it out of the pan, and brush it with melted butter. Cool in the pan for 5 minutes, then invert on a cooling rack and cool completely before cutting.Pro tip – Do not leave the bread in the pan for too long as the steam will make the bread soggy on the bottom.

Creative ways to use sourdough bread

Sourdough French Toast: Make a decadent and flavorful French toast with thick slices of sourdough bread. Dip the slices in a mixture of eggs, milk, vanilla extract, and cinnamon, then fry them until golden brown. Top with your favorite toppings like fresh fruit, maple syrup, or powdered sugar. Sourdough Croutons: Cube sourdough bread, toss it with olive oil, garlic, herbs, and a pinch of salt, then bake until crispy. These homemade croutons are perfect for salads, soups, or crunchy snacks. Sourdough Grilled Cheese: Upgrade your grilled cheese sandwich by using sourdough bread. The tangy flavor of the sourdough pairs wonderfully with gooey cheese. Add some caramelized onions, tomatoes, or avocado for extra flavor. Sourdough Bread Pudding: Transform stale sourdough bread into a rich, comforting pudding. Mix cubed bread with a custard mixture of eggs, milk, sugar, and favorite flavorings like vanilla, cinnamon, or nutmeg. Bake until set and serve with a drizzle of caramel sauce or a scoop of ice cream. Sourdough Stuffing: Use cubed or torn sourdough bread to make a flavorful stuffing for roast chicken, turkey, or other meats. Combine the bread with sautéed vegetables, herbs, and broth, then bake until golden and crispy. Sourdough Bread Bowl: Hollow out a round loaf of sourdough bread and use it as a bowl for soups, stews, or dips. The bread will absorb the flavors of the filling, making each bite extra delicious. Sourdough Bruschetta: Grill or toast sourdough slices and top them with diced tomatoes, fresh basil, garlic, and a drizzle of balsamic vinegar and olive oil. It’s a simple yet elegant appetizer. Sourdough Bread Crumbs: Grind up stale sourdough bread in a food processor to make homemade breadcrumbs. Use them as a coating for fried foods, a topping for casseroles, or to add texture to dishes like macaroni and cheese. Sourdough Bread Ice Cream Sandwiches: Make ice cream sandwiches by sandwiching your favorite ice cream between slices of sourdough bread. Roll the edges in chocolate chips, sprinkles, or crushed nuts for added flavor and texture.