In this video I show you step by step how to make my viral sourdough sandwich bread recipe! This recipe makes two full size loaves of sandwich bread! You can freeze one to save for later or halve the recipe and make just one loaf. This bread is super soft and fluffy, it’s perfect for sandwiches and makes the best toast! Although it is made with sourdough starter it is not sour tasting! Once you try this sandwich bread you’ll never want to buy premade from the grocery store again! Lets get baking! 🤍🍞✨
*I N G R E D I E N T S :
d o u g h
1000g bread flour
300g active sourdough starter
650g water
50g honey (you can substitute sugar, maple syrup, or agave syrup)
40g avocado oil (you can substitute melted butter, or any neutral tasting oil such as olive oil)
20g salt
. . . . . . . . .
S T A R T E R P R E P :
The night before baking mix together 50g of sourdough starter, 150g of water, and 150g of flour. Allow the sourdough starter to rise on the counter overnight. In the morning it should be doubled in size, active, and bubbly and ready to use in your dough!
R E C I P E :
day 1
Add 300g of active sourdough starter into a large mixing bowl.
Add 650g of water (warmed to about 85°f).
Mix together sourdough starter and water until most of the sourdough starter has dissolved into the water.
Add 50g of honey
Add 40g of avocado oil
Mix together to gently combine
Add 20 of salt.
Add 1000g of bread flour (keep your scale set to g and measure out 1000g rather than measure 1kg, it is more accurate to measure in grams).
Mix until all of the flour is fully hydrated 3-5 min.
Rest the dough on the counter covered with a lid or damp dish towel for 1 hour.
Stretch and fold the dough 4 times every 30 minutes for 2 hours. Cover the dough with a damp dish towel between every stretch and fold.
After 2 hours of stretch and folds, lightly flour the surface of the dough and cover the bowl with an airtight lid or plastic wrap.
Refrigerate the dough overnight (8-24 hours)
**Alternatively you can allow the dough to double or almost double on the counter and then proceed with shaping and baking on the same day**
day 2
Remove dough from the fridge and allow the bowl to rest on the counter until the dough comes up to room temperature (approximately 2 hours)
Flip dough out of your bowl on the counter and divide your dough into 2 pieces
Using a rolling pin, roll the dough out into a large rectangle pushing out as much air as possible
Shape the dough and place seam side down into a greased 9X5 loaf pan
Repeat with your second piece of dough
Allow the dough to rest covered in the loaf pan for 1-2 hours until it has risen in size and fills out the pan.
Spray the surface of the dough with water
Score the dough if desired
Cover the loaf pan with foil leaving a generous amount of space between the foil and the dough
Bake covered for 35min at 400°f
Remove the foil and turn the oven down to 375°f and bake for another approximately 15 min
The bread is done when the crust is golden brown and an internal temperature of 200°f is achieved
Glide a butter knife along the edges of the pan to unstick the bread and then flip bread out onto a wire cooling rack.
Wait to cool before cutting.
Enjoy!
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M U S I C :
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*T I M E L I N E
00:00 Intro
00:07 Make dough
01:19 Stretch and folds
02:56 Overnight rest
03:08 Baking Prep
04:14 Divide and shape
07:05 Baking
07:55 Cool & Enjoy
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