Eightyrecipes
Sourdough Sandwich Bread
A soft, enriched sourdough tin loaf made with active starter, melted butter, and honey, ready the same day.
Ingredients
- 1 cup active sourdough starter 240 g, bubbly and recently fed
- 1 cup warm water 240 ml
- 3 tablespoons unsalted butter melted and slightly cooled, 45 g
- 2 tablespoons honey 30 ml
- 4 cups bread flour 500 g
- 1 1/2 teaspoons fine sea salt 9 g
Instructions
- In a large bowl whisk together the sourdough starter, warm water, melted butter, and honey until mostly smooth.
- Add the bread flour and salt. Stir with a wooden spoon until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Alternatively, knead using a stand mixer with a dough hook for about 6 minutes on medium-low speed.
- The dough should feel soft and slightly tacky but not sticky.
- Place the dough into a lightly buttered bowl and cover.
- Let the dough rise at room temperature until slightly puffy and increased in size by about 50 percent, usually 2 to 4 hours.
- Grease a loaf pan.
- Shape the dough into a loaf and place it into the prepared pan seam side down.
- Cover and allow the dough to rise again until it reaches about 1 inch above the rim of the pan.
- Preheat the oven to 375°F (190°C).
- Bake for 35 to 40 minutes until the loaf is golden brown and sounds hollow when tapped.
- Remove from the pan and allow the bread to cool completely on a wire rack before slicing.
Notes
Nutrition values are an estimate. Use an active, bubbly starter at its peak rather than discard, since discard has no lift left and gives a dense loaf. Watch the dough rather than the clock, as rise times swing widely with starter strength and kitchen temperature. The loaf is done at an internal temperature of 96C, or when the base sounds hollow.
Nutrition
Nutrition is an estimate, calculated automatically.
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