Sourdough and sandwich bread do not seem to be synonymous, but I want to have uniform slices of bread so I am making sourdough sandwich bread and it is really easy to make. This produces a really nice soft bread, with a tight crumb, and a great bread pull. If you know you know. This holds up to sandwiches, toasts up wonderfully, and is just a solid bread.
Makes: 1 loaf, 12-15 slices
Prep time: 30 minutes
Total time: 1 day
Ingredients:
1 cup milk, buttermilk (see note)
1-2 Tbsp butter
1 cup active sourdough (see note)
1 Tbsp sugar
1 tsp salt
2 - 3 cups flour (see note)
Instructions:
In a medium sized bowl, measure out 2 cups flour, salt, and sugar. In a large measuring cup, add liquid and butter and warm up until lukewarm.
Add the sourdough into the warmed liquid and stir to break up the sourdough mass a little.
Knead the dough in the bowl until it comes together. If it is still really wet, add more flour. You are looking for a shaggy but still tacky dough. Wetter is better than drier.
Turn the dough out and knead. If the dough is too wet, add a little more flour. Once it has come together, invert bowl over dough and allow to rest 10 minutes.
After resting, knead the dough. The slap and fold works best here if it is sticky. Unless it feels really wet, give it a few minutes of slap and folds and it might come together nicely. Knead for at least 10 minutes until dough it smooth, can do a moderate window pane, and is less sticky. Dough should still be a little sticky or tacky.
Oil the mixing bowl and place dough in the bowl. Roll to coat dough and bowl in oil. Cover tightly and allow to double for 16-18 hours.
Once dough has doubled, turn out dough and knead to degas. Cover with inverted bowl and allow to rest 10 minutes.
Shape the down to fit inside a loaf pan. Grease pan if needed. Cover dough and let double, about 2-3 hours.
Using heavy foil, form the foil to the bottom of the pan, invert foil to cover dough and seal around the edges. This is your steam cover.
Bake at 425F for 25 minutes. Uncover, lower over to 375 adn cook until internal temp is at least 190F. Another 15 minutes or so.
Tips and Notes:
I use buttermilk powder and add water to the measuring cup and powder to the flour. Buttermilk powder can be really lumpy so sift or break up lumps.
I feed mine the morning of and it has generally doubled by 2-3pm so I can make the dough. It is then ready to shape the next morning.
I add in 1/4 cup vital wheat gluten but this recipe works just fine with all purpose flour. Start with 2 - 2 1/2 cups of flour and adjust to your humidity and kitchen conditions.
Commentaires