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Sourdough Sandwich Bread

I love the look of a free form artisan loaf of bread, but I found it tedious to bake enough loaves in a home oven at one time to feed our crew. So I changed my recipe around to bake it in a loaf pan and create a Sourdough Sandwich Bread! This way I can bake 6 loaves of sourdough bread at once and it's a much more efficient use of my time!
Prep Time1 hr
Cook Time45 mins
Rising Time12 hrs
Total Time13 hrs 45 mins
Course: Bread
Cuisine: American
Servings: 1 loaf
Calories: 185kcal

Ingredients

  • 1/2-3/4 cup sourdough starter, if your starter is runny, add less, thick, add more
  • 1-2 Tablespoon honey or sugar, more honey/sugar makes a softer bread. Double this if you want a soft soft bread!
  • 1 1/2 teaspoon salt
  • 2 Tablespoon olive oil/fat of choice
  • 1 to 1 1/4 cups water
  • 3 - 3 1/2 cups white flour

Instructions

Sourdough Sandwich Bread Dough

  • Mix starter, honey, salt, oil and water together in a mixer or by hand. I love my Danish dough whisk for this!
  • Add flour in until you have a kneadable consistency that either A.) The dough doesn't stick to side of mixer bowl or B.) Dough doesn't stick to your hands when you knead it.
  • Knead it for a few minutes then cover with a damp towel and choose your path for first rise depending on your schedule and weather. Warmth speeds up sourdough, cold slows it. This is all on counter unless specified

Winter Rising

  • Let the dough sit 12-18 hrs.
  • Shape the dough and allow to rise a second time for 2-3hrs.

Alternative Winter Rising

  • Let the dough sit 4-6 hrs.
  • Shape the dough and put it in the fridge to rise a second time for 12-18hrs.
  • Take out an hour before baking. Our laundry room is fridge-ish temp so we put them back there. Before baking when I use this method, I put bread pans in oven, turn oven on for 2 min then turn it off. Let sit in warm oven an hour, take out, then preheat oven for baking. This is my current favourite method.

Summer Rising

  • Let the dough sit 6-8 hrs.
  • Shape the dough and allow to rise a second time for 1-2 hrs.

Shaping Sourdough Sandwich Bread

  • After your first rise, its time to shape! Dump your dough onto a floured surface.
  • Press dough roughly into a 6x8inch rectangle, fold like a letter with long sides in, flip seam side down and let sit about 10 minutes. This is called a preshape/bench rest and makes your loaves taller!

Baking Sourdough Sandwich Bread

  • Prep your loaf pan by lining with parchment or greasing the pan.
  • After the bench rest, flip seam side up, press into¬† rectangle again but this time roll it up, and tuck sides under to make a tidy loaf, then put into the loaf pan.
  • Let rise for second rise depending on which path you choose.
  • Preheat oven to 425F.
  • Using your sharpest knife, slash the loaf by slicing a one inch deep line down the length of the bread. You can get artistic or just leave it at that. This allows the bread to expand and rise in the oven better.
  • Put pan into oven and bake for 25 min, turn around and then bake 20 more.
  • Remove bread from oven and put on a cooling rack. Remove from pan and let cool until around room temp. Its hard to wait but I promise its worth it! The bread is still finishing up baking as it cools.

Notes

I make this in a x6 recipe cause it's our favourite and freezes well!