Sourdough Sandwich Bread

 

This is a very easy bread to make. I started mine later in the afternoon so I let it double in size and then I shaped it put it in my pants and put it in the refrigerator and covered it with cheesecloth. In the morning I took it out. Crank the oven up to 500 degrees, take a shower and when I got out I just put the bread in the oven and went off to get ready for the day. My husband even came in the house talking about how good it smells. I will definitely make this bread again. I will also try it and follow the directions and let my bread rise all night and then shape it in the morning to see if there's a difference in the flavor. But the spread is definitely worth making. I posted her link below she gives you a lot of hints so make sure you go over there and check out her page.

https://www.theclevercarrot.com/2020/04/easy-sourdough-sandwich-bread/

• 500 g (4 cups) all purpose flour
• 60 g (4 tbsp.) unsalted butter, softened, cut into cubes
• 12 g (1 tbsp.) sugar
• 9 g fine sea salt
• 50 g (1/4 cup) bubbly, active sourdough starter (100% hydration)**
• 270 g  (1 cup + 2 tbsp) warm water

HELPFUL TIPS

** If the weather is not warm enough, sometimes the second rise can take longer than expected. To speed up the rise, increase the amount of starter and decrease the amount of water for best results. Please choose one of the following adjustments below, keeping the rest of the ingredient quantities the same:

1. 100 g starter + 255 g water
2. 150 g starter + 250 g water

Additionally, because temperature controls time you can also increase your surrounding temperature for the bulk or second rise, as needed. Place the dough in a proofing box set to 75-80 F. Or, preheat your home oven to 75-80 F and then shut it off immediately (use an oven thermometer to make sure it’s set to exactly 80 F and not higher!). Place the covered dough inside until it bulks up. Do no use this option overnight- it will be too warm.

Baking Schedule: this is an overnight dough which takes approximately 10-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. If it’s warmer than 68 F the dough will take less time to rise. Alternatively, start in the morning and bake in the afternoon or evening. 

MIX THE DOUGH

In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs.

Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, replenish you starter with fresh flour and water.

After the dough has rested, switch to the dough hook and run the machine on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour.

Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time.

BULK RISE

Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. Please refer to the Baking Schedule above for additional rise time options.

SHAPE THE DOUGH

In the morning, coat a 9×5-inch pan with butter.

Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles.

Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down.

SECOND RISE

Cover the dough with lightly oiled or buttered plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2-2 hours depending on temperature and the amount of sourdough starter used. Check the height by looking at the domed center portion of the dough.

Preheat your oven to 375 F. Note: For higher oven spring, preheat to 500 F instead. Reduce to 375 F once the dough goes into the oven and bake as directed.

BAKE THE DOUGH

Bake the dough on the center rack for about 45-50 minutes, or until golden brown.

Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.

This sandwich loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.