Sourdough Sandwich Bread
This is one of my husband's favorite sourdough breads. He loves to make sandwiches with this bread and he says it has a stronger sour taste which he likes a lot. This is due to adding more sourdough starter that gives it more tang. It is also a softer loaf than other sourdough breads.
Servings: 1 Loaf
Ingredients
- 1 cup Active Sourdough Starter
- 1 cup warm water – not hot! It will kill the culture
- 3 cups Bread Flour – (do not use sprouted flour)
- 1 teaspoon Celtic Sea Salt – You can substitute other salts but this is the one I like the best.
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Instructions
- Add the sourdough starter, water, salt, and flour to the bowl of a stand mixer fitted with a dough hook. Mix on low speed until the ingredients are just combined, about 3 minutes. (You can also mix by hand.)
1st Rise
- Cover the dough in the greased bowl or rising bucket and cover with a clean kitchen towel. Let it sit for 5 hours at room temperature (about 70°F) or until it doubles. If it takes longer than 5 hours that’s okay, let it go till it does rise and doubles.
2nd Rise
- After the dough is doubled in size, moist, sticky, lightly flour your surface. Remove dough from the bowl and fold over the dough into the size of your loaf pan. Place in your greased baking pan. Cover with a cloth or plastic wrap that is coated with oil and let rise for another 2 hours or until double again.
- Preheat oven to 400°F. Place loaf that has doubled into the hot oven and bake for 35 minutes. Remove from oven and cool on a wire rack.
