Skip to content
Menu
Sourdough Sandwich Bread
Bakery

Sourdough Sandwich Bread

19 hServes 16Nutri-Score C€
from @audelia.orellana1 import0 cooked
Adapt this recipe

what you need

Ingredients

16 people
  • sourdough starter (active, at room temperature)Other300 g
  • warm water (warm)Beverages650 ml
  • raw honeyPantry50 g
  • olive oilPantry40 ml
  • bread flourGrains1 kg
  • saltSpices20 g

per serving

Nutrition

256kcal

Carbs
49 g
Proteins
7 g
Fat
3 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl
  • Whisk
  • Rolling pin
  • Loaf pan
  • Oven

step by step

Method

  1. Mix the wet ingredients

    • Whisk the sourdough starter into the warm water until dissolved.
    • Add the honey and olive oil and mix well.
    Step 1

  2. Make the dough

    • Add the bread flour and salt.
    • Mix everything together until you get a shaggy dough.
    Step 2

  3. Rest the dough

    • Cover the dough and let it sit at room temperature.
    Step 3

  4. Stretch and fold

    • Do four rounds of stretch and fold, spacing them every 30 minutes.
    Step 4

  5. Cold ferment overnight

    • Cover the dough and place it in the fridge overnight.
    Step 5

  6. Bring to room temperature

    • Take the dough out of the fridge and let it come to room temperature before shaping.
    Step 6

  7. Shape the loaf

    • Roll the dough out with a rolling pin to remove as many air bubbles as possible.
    • Shape the dough and place it in the loaf pan.
    Step 7

  8. Proof

    • Let the shaped dough sit before baking.
    Step 8

  9. Bake covered

    • Preheat the oven to 400 °F.
    • Bake the loaf with the lid on.
    Step 9

  10. Bake uncovered

    • Remove the cover and bake at 375 °F until golden.
    Step 10
Get Mezze