Sourdough sandwich bread recipe

Meenakshi

This super-soft crusted, fluffy, no-knead, homemade sourdough sandwich bread recipe is a keeper. It is an eggless vegetarian recipe you must try.

5 from 1 vote

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Cook Time 45

Inactive time 14

Total Time 14 45

Course Bread

Cuisine American

Servings

Calories 251 kcal

Ingredients

520 g All-purpose flour (4 cups + ¼ cup approx)
6 g Salt (1 tsp)
8 g Sugar (2 tsp)
¼ cup Butter
55 g Ripe Sourdough Starter (¼ cup)
350 ml Water (1 ½ cup approx)

Instructions

Into the bowl of a stand mixer add flour, salt, sugar, and butter.
At low-speed mix for about 2 minutes till butter is crumbled in the flour.
Now add water and starter. Knead at low speed for 1-2 minutes till the flour is hydrated and the dough comes together.
Stop and cover with a wet kitchen towel or a cling wrap and let the dough rest for about half an hour.
Now, knead the dough at low speed for 5-7 minutes. Increase the speed and knead for an additional 5 minutes till the dough becomes smooth.
Transfer into a bowl and apply little oil on the surface of the dough.
Cover the bowl with the cling wrap and let bulk rise in the refrigerator overnight or at least for 6-7 hours.
Remove from the refrigerator and let it rest for an hour on the kitchen counter.
Remove on to a floured kitchen counter and flatten using your palms.
Roll to form a log and seal the dough using the tip of your fingers. Transfer into a 9x5 inch greased loaf pan.
Spray the dough with water and keep for rising in a warm corner of the kitchen.
Let the dough rise till it rises about an inch above the rim of the loaf pan. It may take somewhere from 3-7 hours depending on the ambient weather.
Preheat the oven to 385 ⁰ F and place a pan covered in aluminum foil. Put ice cubes in the pan to induce steam in the oven while baking.
Bake for 40-45 minutes in a pre-heated oven till the crust turns brown.
Let cool for half an hour before slicing.

Notes

Use mildly warm water for making the dough during winters.
Make sure that the starter is ripe. Never use a refrigerated starter directly.
Butter should be at room temperature. Cut the butter into tiny cubes to facilitate easy incorporation in the flour.
Though the recipe has been broken down into cups and teaspoons try to use a scale if possible.
If you are willing to reduce butter amount, you can reduce up to 1 tablespoon without much altering the result. But remember that the bread will start to become dry by the next day. So take care to store it in an airtight bag as soon as it cools down completely.

Storage notes:

Let the loaf cool down fully before storing it. Let it rest on the cooling rack for about an hour to cool completely. Store it in an airtight plastic bag. I like to wrap it in a thin towel and then place it in a plastic bag. Any food-grade airtight bag is fine to use. The bread will keep well for 3-4 days at room temperature. If you are willing to store for a longer time, freeze in a zip lock bag.

Nutrition

Calories: 251kcal

Keyword All-purpose flour sourdough bread, sandwich bread recipe, sourdough sandwich bread

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