The solution? The perfect sandwich loaf, baked in a pan with the addition of a little oil and honey. It makes multiple, same-sized sandwiches for this adventuring crew, lasts longer before getting stale, and is absolutely delicious!
I’ve experimented plenty, and have crafted what we now love: a sourdough sandwich bread loaf with a hint of rustic flavor if you choose to use a blend of flours (also great with just all-purpose or bread flour too).
I hope you love this loaf as much as we do and that it fuels your many adventures all year round!
Happy baking, friends!
sourdough sandwich bread
WHAT YOU NEED:
- 310 grams filtered room temp water
- 100 grams active sourdough starter
- 500 grams flour of your choice (we love a combo of all-purpose, einkorn, and a little whole wheat)
- 20 g honey
- 15 grams olive oil
- 10 grams sea salt
- a loaf dish for baking
WHAT YOU DO:
Add water and starter to a large bowl, and mix with fingers until combined; then add honey and oil, and mix again until fully combined.
Now add flours and begin to combine with your hands until a dough ball begins to shape, knead until fully combined, and let rest for 30 minutes.
Return to your dough and sprinkle in the sea salt, and then pinch it in with your fingers.
Wet your hand and begin the stretch and pull process, grabbing a hold of one side of your dough and pulling up then folding back over; repeat this on all sides 2-3 times.
Repeat this stretch and fold process about every 30 minutes, 4 times total (this is not a science; make it work into your evening routine).
Cover and let sit for 8-12 hours on the countertop, depending on the temp of your house. It should well over double in size. You can also leave up to 24 hours in the fridge.
The next morning (or whenever you plan to prep to bake), preheat your oven to 375F. Then, butter your baking tin; then, flour your working surface and scrape the dough out onto the countertop.
Now to shape: grab one side at a time and fold over, pressing down to seal. On the last shape, use your scraper or hands to ensure all creases are on the bottom of the loaf. Because we want more of a long loaf, as you fold over, work to create more of an oval. Again, not a science here! Just play around with it. I trust you can make it happen!
Lower seams down into the buttered baking tin and let proof again, covered, for another 1-2 hours until the dough rises to the top of the baking tin.
Then, bake for 45 minutes, until golden brown.
Let cool for 10 or so minutes in the tin and then remove the loaf and set to cool on a cooling rack. Wait at least an hour before slicing. ENJOY!!
Enjoy friends! If you enjoy this loaf, I’d love to hear about it! Comment below or tag me on social media. Sending love and nourishment, now and always! Thanks for being in the Sourdough Sisterhood. All are welcome.
Hugs, Laura
Have you ever used the mixer for this one?? How long would you do?
I haven’t tried it, but I bet it would work. I’d use the same time as my regular loaf: 20 minutes.
I don’t have any rye flour. Can I just increase the unbleached flour in its place? Thank you
Magda
Absolutely! Enjoy!
One more question,please. If I place the dough in the fridge, when I take it out should I leave it on the counter for a while before I start shaping it? My dough did not rise much. Thank you again, Magda
Do you use active starter or discard?
Active!
I just made this using the 350g of einkorn flour, and then subbing 50g of whole wheat einkorn for Rye, and bread flour instead of regular flour.. olive oil instead of butter.. and then brushed melted butter on top after taking it out of the oven.. oh my goodness! It’s absolutely delicious – it’s the best sandwich bread I’ve made so far! Thank you!
Hi! Thank you for sharing. I am going to try that combo. It’s time for some sandwich bread in our kitchen!