Sourdough Sandwich Bread Recipe

Looking for a foolproof sourdough bread recipe? I’ve been making fluffy, soft crusted sourdough sandwich bread in my Stone Loaf Pan - Shop | Pampered Chef US Site and with my recipe it is an easy no-knead overnight rise. I use Organic Bread Flour | King Arthur Baking Company for an irresistibly soft sandwich bread that my family loves. This recipe includes a no-knead method that is perfect for an easy overnight rise that creates the fluffiest sandwich bread with all the health benefits of sourdough.

Here is what you will need for my sourdough bread recipe:

• Sourdough starter – active and bubbly
• Filtered Water – warmed to 95 to 100 degrees Fahrenheit.
• Bread Flour
• Honey - I use local raw.
• Extra virgin olive oil and salt

Follow these steps during the bread making processes to ensure it turns out:

1. Feed your sourdough starter 12-24 hours before starting this bread recipe.
2. In a large bowl combine the sourdough starter with warm water, and the honey and oil. Next add the flour and salt. I use a silicone spatula for mixing.
3. Mix well to form a shaggy, sticky dough. Tip: Wet your hands and use them to finish mixing the dough. Then cover the bowl with a damp towel and allow the dough to rest for 30-45 minutes.
4. Next, carefully coax the dough from the bowl and transfer it to a clean and lightly floured surface. Stretch and fold the dough a few times before returning to the bowl. Recover with another damp towel, and now allow the sourdough to rise at room temperature overnight, approximately 8-10 hours.
5. In the morning, lightly flour your surface. Remove the dough from the bowl and gently stretch it to form a rectangle. Use your fingers to dimple the dough to release the air from the dough.
6. Next grease bread stone with room temp butter, roll the dough into a log shape, tuck ends and place in a bread stone seam side down.
7. Allow to rise for 1-2 hours.

When you’re ready to bake your sourdough loaf, start by preheating the oven to 375 degrees Fahrenheit. Next, bake the bread for 45 minutes, until the crust is a lovely golden-brown color. Tip: If you like a crispy crust, place a pan with 1-2 inches of water in the over on the rack under the bread. Once it is finished baking, remove from the oven and carefully tip it out of the pan onto a rack to cool.

After the bread has cooled completely, use a clean dry kitchen towel to wrap the bread with before storing it in a bag or container.

Weigh your Ingredients!

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• 65 grams sourdough starter, bubbly and active. (fed within 12-24 hours)
• 300 grams warm filtered water (95º to 100º F)
• 56 grams honey
• 500 grams bread flour
• 20 grams extra-virgin olive oil
• 10 grams sea salt

Instructions

1. Add the starter to a large bowl. Mix in warm water, honey then stir and add oil. Add bread flour and salt. Stir with a fork or spatula until a thick, shaggy dough forms.
2. Wet your hands, and finish mixing dough by hand until the flour has been absorbed. Cover with a clean, damp kitchen towel and let the dough rest for 30 to 45 minutes.
3. Coax the dough from the bowl and stretch and fold the dough by stretching then pushing it down the middle and turning 1/4 until you make it around to the first fold made. Cover with a damp towel, and let rest at room temp for 30 minutes, repeat stretch and fold process.
4. Cover with a clean damp kitchen towel and let rest at room temp overnight (at least 8-10 hours) until it has doubled in size. Do not refrigerate the dough.
5. In the morning, lightly flour your work surface. Remove the dough from the bowl, gently stretch it into a rectangle, then your fingers to dimple the rough to release the air from the dough. Roll up dough into a log shape. Cover and let the dough rest for 10 minutes.
6. Butter bread stone. Tighten the dough log by gently pulling it towards you and tucking ends to fit loaf stone. Place it in your loaf stone, seam side down. Cover and let rise for 1-2 hours, until the dough has doubled in size. Press the corner edge of the dough in 1/2" and if the indentation remains, it's ready to bake.
7. Preheat your oven to 375º. Bake in the center of the oven for 45 minutes. The top of the loaf should be golden brown in color. Once removed from the oven, tilt the pan to remove the bread and cool it on a cooling rack.
8. As soon as the bread has cooled completely, wrap it in a clean dry kitchen towel before storing it in a bag or bread container. You can store it in the freezer for up to 1 month if needed.