Description
Make this amazingly Soft Sourdough Sandwich Loaf. It’s soft and chewy, made with bread flour, sourdough starter, oil, and a little honey. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven. Make it into sandwiches or serve with butter and jam for an easy and delicious meal.
Ingredients
Scale
- 100g active bubbly starter
- 300g warm filtered water
- 42g raw honey
- 560g of bread flour (might need more or less depending on humidity levels)
- 20g olive oil
- 12g pink Himalayan salt
Instructions
- Add the active starter to a large bowl. Mix in warm water and honey, until milky.
- Then add in bread flour, oil, and salt. Stir with a dough whisk or mix with your hands until the dough is thicker and not formed. I also use a flexible dough scraper to help incorporate the dough.
- Finish mixing the dough with your hand until most of the flour has been incorporated. Cover with a damp tea towel or a reusable bowl cover. Let rest for 45-60 minutes.
- Do a series of 4-6 stretches and folds, like you would with your artisan sourdough. Cover with a damp tea towel or a reusable bowl cover and sit on the counter overnight for 8-10 hours. Do not refrigerate the dough.
- In the morning, lightly flour your countertop and place dough on it. I like to use a flexible dough scraper to help pull the dough onto the counter. Stretch out your dough into a rectangle and tri-fold into a log. Do a little shaping with your log by gently pulling the dough towards you, as you do with your artisan loaves while shaping and pinching sides.
- Oil your bread pan with butter or oil and place the dough into the bread loaf pan. Cover with a damp tea towel or a reusable bowl cover and let rise for 2-3 hours until it doubles in size.
- If baking the same morning, preheat the oven to 375 F. Bake the loaf for 40 minutes. Brush with butter a couple of minutes after it comes out of the oven and let it cool 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
- If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days.
Notes
- If not baking after the 2nd rise, place the pan with the dough in the fridge covered until ready to bake. The dough can stay in the refrigerator unbaked for 5 days.
- Oiling the loaf pan with butter and brushing with butter a few minutes after baking will make the flavor even richer and even more delicious.
- Let baked bread cool for 1-2 hours before cutting. Leave baked bread on the counter, covered, and enjoy within 2-3 days.
- Prep Time: 13+ hours
- Cook Time: 40 minutes