Easy Sourdough Sandwich Bread

Author: Emilie Raffa. Prep Time: 12 hours Cook Time: 50 minutes Total Time: 12 hours 50 minutes Yield: 1 loaf Category: Sourdough Bread Method: Oven-Baked Cuisine: American Diet: Vegetarian

Adapted. 

Ingredients

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

Instructions

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. 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.

Mix the Dough

In a large bowl, mix the flour, butter, sugar and salt. Use a pastry cutter or two knifes in a cris-cross way to break up the butter. 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 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. The dough has been kneaded enough when you can pull out a bit and see through it. 

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. You will know it is done rising when it has doubled in size, jiggles, is domed, has bubbles, and doesn’t stick to your fingers. Please refer to the Baking Schedule above for additional rise time options.

Shape the Dough

In the morning, coat an 8.5×4 inch loaf pan with oil or 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 (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. You will know it is ready to bake when you can push your finger into the dough, and it doesn’t pop back out. Refer to the “helpful tips” at the top of this post.

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. Also, you will know it is ready when it sounds hollow when tapped. 

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.