Sourdough Sandwich Bread: Ultra Light and Fluffy

Sourdough Sandwich Bread Recipe
This sourdough sandwich bread recipe creates a soft, slightly tangy loaf perfect for sandwiches, toast, or just enjoying with butter. It uses natural sourdough starter and has a balance of structure and tenderness, making it ideal for everyday use.

Ingredients:
100g active sourdough starter
500g bread flour (you can substitute up to 100g with whole wheat flour for a heartier loaf)
300g water
30g Extra Virgin Olive Oil
1 Egg
20g sugar or honey (optional, adds sweetness and softens the crumb)
10g (2 tsp) salt

Tools:
Stand mixer or bowl for mixing
Loaf pan (9x5 inch)
Plastic wrap or damp towel for covering
Oven

Instructions:
Step 1: Activate Your Starter
Ensure your sourdough starter is active and bubbly. Feed it a few hours before you plan to make the dough, or the night before if it’s sluggish.

Step 2: Mix the Dough
In a large mixing bowl, combine the active sourdough starter, water, egg, extra virgin olive oil, and honey. Stir until the starter is somewhat dissolved.

Add the flour and salt. Mix until a shaggy dough forms. Once Dough has been mixed, cover with a damp towel or plastic wrap for 30 minutes.

Step 3: Stretch and Folds (4 Rounds)
Once dough has rested for 30 minutes you will begin to preform your stretch and folds. I like to go around the bowl two times each time I do a stretch and fold. You will do this a total of 4 times with 30-minute dough rest in between each round.

Step 4: Bulk Fermentation
Cover the dough with a damp towel or plastic wrap and let it rest in a warm place for 6-8 hours, until it doubles in size. This is the bulk fermentation step. If your kitchen is cool, this process may take longer. (8-10 hours)

Step 5: Shape the Loaf
Once the dough has risen, turn it out onto a lightly floured surface. Gently press it into a rectangle, then roll it into a tight loaf shape.

Place the shaped dough into a greased 9x5-inch loaf pan, seam side down.

Step 6: Final Rise (Proofing)
Cover the loaf pan with plastic wrap or a towel and let the dough rise again for 2-4 hours, until it has doubled in size and fills the pan. This may take longer depending on room temperature and starter activity.

Step 7: Preheat the Oven
Towards the end of the final proofing, preheat your oven to 400°F. Place a baking stone or a baking sheet on the middle rack to heat up. This will help the loaf rise evenly.

Step 8: Bake the Bread
Once the dough has risen, bake in the preheated oven for 35-40 minutes. The bread should be golden brown, and when tapped on the bottom, it should sound hollow. The internal temperature should reach 200°F (93°C).

If the top of the bread is browning too quickly, you can cover it with aluminum foil in the last 10 minutes of baking.

Step 9: Cool and Slice
Remove the bread from the oven and coat the top with butter. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before slicing.

Enjoy your delicious homemade sourdough sandwich bread!

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