Sourdough Sandwich Loaf
Soft sourdough loaf perfect for sandwiches and toast!
Servings 16 slices
Ingredients
- 1/2 cup active sourdough starter
- 1/2 stick melted and slightly cooled butter
- 1.5 cups warm water
- 1 tbsp honey (I use local)
- 1.5 tsp salt (I use Redmond's)
- 4 cups all purpose flour (I used AP from Azure Standard)
Instructions
- Start the recipe by feeding your starter and waiting for it to rise. You will need 1/2 cup of active starter for this recipe. I make two 9x5 loaves with this recipe, but you can make 1 big loaf if you prefer, or 1 loaf baked in a long sandwich pan!
- Melt butter and set aside to cool a little.
- Put sourdough starter, water, butter, salt and honey in a large bowl and mix well.
- Add 3.5 of the 4 cups of flour, and mix well. if still sticky, I add up to the 4 cups and finish mixing by hand to incorporate it all. The dough should be tacky but should not stick to your hands.
- Once flour is incorporated, cover bowl and let rest for 30 minutes and then fold dough in half, rotating bowl four times until the whole dough bowl has been kneaded. Do this every 30 minutes for 2 hours (four times total) and cover with a damp towel to double in size. I start this process about 5pm and cover it overnight before continuing to the next step.
- When the dough is doubled, punch down and divide in two if you are going to make 2 loaves. I line my bread pans with parchment paper and re cover with a damp towel until it doubles again, usually a couple of hours depending on how warm your house is.
- When the loaves have doubled in size, preheat oven to 375 degree and bake for 45 minutes or until the top is golden brown. Cool in pan for 10 minutes and then allow to cool completely before storing.