Easy Sourdough Sandwich Bread
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Ingredients
- 1/2 cup butter softened or coconut oil (113 g)
- 2 tablespoons honey or sugar 42 g for honey or 24 g for sugar
- 1 tablespoon salt 17 g
- 1 cup starter active and bubbly (227 g)
- 2 1/2 cups water 590 g
- 8 cups all purpose flour 1120 g*
Instructions
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To a stand mixer, add all of the ingredients. I like to add the flour last, so I can add a bit less or more depending on my starter’s hydration.
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Knead until dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
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Allow to bulk rise for 10-12 hours in a warm place like on top of a stove or refrigerator.
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Divide in two equal parts.
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Shape by rolling the dough flat into a rectangle and rolling it up.
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Add to parchment lined or buttered loaf pans.
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Second rise for 2-4 hours at room temperature, or until doubled.
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Bake at 375 for 45 minutes, or until golden on top. You can add an optional egg wash for more browning.
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Allow to cool completely before slicing.
Notes
- *Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
- Use really soft butter and cube it up so it blends easier.
- Don’t over ferment the dough. It will turn into a wet sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
- When making the dough, using a stand mixer makes the process much easier and hands off. You can also do this with your hands.
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