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Same-Day Sourdough Sandwich Bread
Bakery

Same-Day Sourdough Sandwich Bread

6 h 40 minServes 12Nutri-Score C€
from @therealsourdoughmom2 imports0 cooked
Adapt this recipe

what you need

Ingredients

12 people
  • active sourdough starter (active and bubbly, at its peak)Other125 g
  • warm filtered water (warm)Beverages325 ml
  • extra virgin olive oilPantry12 ml
  • honey (can be replaced with sugar)Pantry12 g
  • unbleached all-purpose or bread flourGrains500 g
  • saltSpices12 g
  • butter (softened, for greasing the pan and rubbing the baked loaf)Dairy10 g

per serving

Nutrition

163kcal

Carbs
32 g
Proteins
5 g
Fat
2 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Kitchen scale
  • Whisk
  • Bench scraper
  • Loaf pan
  • Rolling pin
  • Oven

step by step

Method

  1. Mix the starter and water

    • Weigh the active starter into a bowl.
    • Add the warm filtered water and mix with a bread whisk or fork until most of the starter is dissolved; a few floating chunks are fine.
    Step 1

  2. Add the remaining ingredients

    • Add the olive oil, honey, flour and salt, zeroing the scale between each addition.
    • Mix with your hand until a shaggy dough forms.
    Step 2

  3. Knead the dough

    • Knead in the bowl for about 3 minutes until the flour absorbs the water and the dough comes together with an even consistency.
    • Scrape the dough off your hands and down the sides of the bowl toward the center.
    Step 3

  4. Rest the dough

    • Cover the bowl with a kitchen towel.
    • Let the dough rest at room temperature.
    Step 4

  5. First set of stretch and folds

    • Pull one side of the dough up until it resists, then fold it over into the middle.
    • Turn the bowl and repeat four times around the bowl.
    • Cover the bowl again.
    Step 5

  6. Second set of stretch and folds

    • Repeat the stretch and fold around the bowl four times.
    • Cover the bowl with the towel.
    Step 6

  7. Third set of stretch and folds

    • Repeat the stretch and fold around the bowl four times; the dough will feel stronger each set.
    • Cover the bowl with the towel.
    Step 7

  8. Fourth set of stretch and folds

    • Do a final set of stretch and folds around the bowl four times.
    • Cover the bowl with the towel.
    Step 8

  9. Bulk fermentation

    • Let the dough rise at room temperature until it has grown about 75% (almost doubled); this can take longer in a cold kitchen.
    • Cover and keep an eye on the rise.
    Step 9

  10. Shape the loaf

    • Lightly flour the counter and turn out the dough; press out and pop any air bubbles, using a floured rolling pin if needed.
    • Fold both sides into the middle, then roll the dough up tightly from one end and place it seam side down.
    • Tuck and seal the ends, then use a bench scraper (or your hands) to tighten the loaf and create surface tension.
    Step 10

  11. Proof in the pan

    • Grease a 9x5 loaf pan with butter or cooking spray and place the loaf in seam side down.
    • Cover and proof at room temperature until almost doubled, filling the pan and rising just above the rim.
    Step 11

  12. Bake

    • Preheat the oven to 375 °F (190 °C).
    • Bake the loaf for about 35 minutes until golden brown, watching it near the end.
    Step 12

  13. Finish and cool

    • Rub the hot loaf with butter.
    • Let it cool in the pan for about 30 minutes before turning out and slicing.
    Step 13
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