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Soft Sandwich Loaf Sourdough Bread Recipe

Name: Soft Sandwich Loaf Sourdough Bread
Prep time: 10 min
Cook time: 40 min
Total time: 14 h
Yield: 1
Ingredients: 75 grams active sourdough starter (very full 1/3 cup); 300 grams water (1 1/4 cup); 15 grams sugar (1 tablespoon); 15 grams light oil (1 tablespoon); 500 grams all-purpose flour (4 cups); 10 grams salt (1 1/2 teaspoons)

Bless this Mess

Want to bake soft sandwich loaf sourdough bread that's perfect to pile your favorite sammy fillings into and easier to bite into than crusty sourdough bread? You're in the right place!

Ingredients

75 grams active sourdough starter (very full 1/3 cup)

300 grams water (1 1/4 cup)

15 grams sugar (1 tablespoon)

15 grams light oil (1 tablespoon)

500 grams all-purpose flour (4 cups)

10 grams salt (1 1/2 teaspoons)

Method

Feed your starter 12 or so hours before you plan to make the dough. The timing should be such that you are using your starter at it's peak, so feed it so that it's peaked when you want to make the dough, it'll vary based on your starter and house temperature.

When you starter is fed and has grown in size, make the dough while the starter is still tall and full, at its peak.

To make the dough, measure out your starter into a medium to medium-large mixing bowl.

Add the water, and whisk the starter and the water together until well combined.

Add the sugar, oil, flour, and salt to the bowl.

Use a fork to combine well; it'll be a little stiff but just mix it up well.

Cover the bowl with a damp clean kitchen towel, and let it rest for 1 hour.

After an hour, come back to the bowl, and gently pull the edge of the dough in the bowl and push it into the middle. Work your way around the bowl, pushing the dough to the center each time. Do this a few times until the dough comes together in a ball. It will look more like traditional bread dough at this point.

Cover the bowl again with a damp kitchen towel, and let the dough rest at room temperature for 8 to 12 hours, depending on your schedule.

Prepare a loaf pan by spraying it with cooking spray or greasing well with butter.

Turn the dough out onto a lightly floured surface. Don't punch it down or be too rough with it -- it's worked for hours to rise -- no need to deflate it on purpose.

Roll the dough into a long log and tuck in the ends. Use your hands to gently press the loaf into an even shape, pressing along the bottom of the loaf near the work surface.

Place the loaf into the pan, smooth side up. I like to use an 8x3 inch loaf pan for this recipe, slightly smaller than a 9x5 loaf pan as it helps the top dome up more.

Cover with a damp towel, and allow to rise for 1 to 2 hours or until it has risen a 1/2 inch or so above the rim of the pan. How quickly it rises will depend a lot on the temperature of your house.

While the bread is rising, preheat the oven to 375 degrees F.

When the dough is ready, bake it for 40 to 45 minutes. The loaf will be a deep brown color.

Let the loaf rest 5 minutes in the pan, and then remove it and let it cool on a wire rack. Let the loaf cool at least an hour before cutting.

Store in a plastic bag for 3 to 5 days. It will cut best once it has cooled completely.

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