If you’re into sourdough baking but want to enjoy a sandwich with soft white bread and a tender crust—sandwich bread, that is!—you’ve come to the right place. Today’s recipe is for the most delicious sandwich loaf you could dream of.
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An Inherited Recipe
Just like my tutorial for making sourdough starter from scratch and my rustic sourdough bread recipe, this recipe also has to do with my dear friend Irlib Pérez-Taylor, the baker behind he Artisian Loaf.
I learned to make this bread from Irlib. Perhaps my only contribution was adapting the recipe to bake the bread in a pullman-style pan so that when sliced, the pieces come out perfectly square.
I also extended the times for both cold fermentations, not because it’s strictly necessary, but because the slower the fermentation, the more complex and flavorful the bread becomes.
Apart from those two “modifications,” this recipe that I’m now sharing with you is the one I inherited from Irlib, so credit where credit is due!
Enri
Ingredients
To make this sourdough sandwich bread, you need a few ingredients and lots of patience. The key is using an active sourdough starter and letting the fermentation process work its magic.
- Bread flour
- Active sourdough starter
- Luke warm water
- Honey
- Extra virgin olive oil
- Salt
- Butter for brushing
How to Make Sourdough Sandwich Bread
- Mix and autolyse. In the bowl of a stand mixer or a large bowl, combine the active sourdough starter, warm water, honey, oil, flour, and salt. Mix with the dough hook just until incorporated and no dry bits remain (no need to knead at this point), cover with plastic wrap, and let rest for one hour. During this process, the flour will absorb the water and gluten will begin to develop.
- Folding and bulk fermentation. With slightly damp fingers, stretch the dough and fold it over itself. When it won’t stretch anymore, let it rest covered for 30 minutes. Repeat the process of stretching, folding, and resting for half an hour three or four more times.
- First cold fermentation. Let the dough rest covered for two hours, then refrigerate for 12 hours.
- Shaping and rounding. After 12 hours, remove the dough from the refrigerator and let it rest for one hour. On a floured surface, extend the dough with your fingers to form a rectangle. Roll from the edge closest to you, forming a cylinder. Then roll the cylinder over itself in a spiral shape. Round the dough with circular movements, always bringing it toward you, until you achieve a smooth, taut surface. Let rest for 10 minutes.
- Second cold fermentation. Place the dough on a piece of parchment paper the length of your pan, put the paper with the dough inside the pan, cover, and refrigerate for at least six hours. If you want a more complex flavor, you can extend this fermentation up to 12 hours.
- Scoring. If using an open pan (sandwich loaf pan), use a bread lame or sharp knife to make three shallow cuts on the surface. If using a pullman pan with a lid, no cuts are necessary.
- Baking. Bake following the instructions in the recipe card at the end of this post.
FAQs
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Sourdough Sandwich Bread
Ingredients
- 260 grams (1 cup + 1 tablespoon) water
- 120 grams (½ cup) active sourdough starter
- 425 grams (3 ½ cups) bread flour
- 16 grams (1 tablespoon) extra virgin olive oil
- 20 grams (1 tablespoon) honey
- 9 grams (1 ½ teaspoons) salt
- Butter for brushing
Instructions
- In the bowl of a stand mixer, add all ingredients in the order listed. Mix with the dough hook just until incorporated and no dry bits remain (no need to knead at this point).
- Cover the bowl with plastic wrap and let rest for 45 minutes.
- With slightly damp fingers, stretch the dough and fold it over itself. When it won’t stretch anymore, let rest covered for 30 minutes. Repeat the process of stretching, folding, and resting for 30 minutes, three to four more times.
- Let the dough rest covered for 2 hours, then refrigerate for 12 hours.
- After 12 hours, remove the dough from the refrigerator and let rest for 1 hour.
- On a floured surface, extend the dough with your fingers to form a rectangle. Roll from the edge closest to you, forming a cylinder. Then roll the cylinder over itself in a spiral shape. Round the dough with circular movements, always bringing it toward you, until you achieve a smooth, taut surface. Let rest 10 minutes.
- Cut a piece of parchment paper the length of your pan. Place the dough in the center and put it inside the pan. Cover and refrigerate for at least 6 hours (or up to 12 if you prefer a more complex flavor).
- Preheat the oven to 400°F (200°C).
- If using a pullman pan with lid: Bake covered for 20 minutes. Uncover, brush with butter, and bake for 10 more minutes or until the bread is golden and its internal temperature reaches 200°F (93°C). If using an open pan (sandwich loaf): With a bread lame or sharp knife, make three shallow cuts on the surface. Bake for 20 minutes, brush with butter, and bake covered with aluminum foil or parchment for 10 more minutes or until the internal temperature reaches 200°F (93°C).
- Remove from the oven, let rest for 10 minutes, and unmold. Let cool completely before slicing.
Nutrition
Notes
Did you make this recipe?
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