Soft Sourdough Sandwich Bread
A tender sourdough loaf baked in a 9 by 5 inch pan with a fine crumb, perfect for sandwiches, toast, and school lunches.
Equipment
- Large mixing bowl
- 9 by 5 inch loaf pan
- Wire rack
- Instant-read thermometer
Ingredients
Main Ingredients
- ¼ cup active sourdough starter 65 g
- 1 ¼ cups lukewarm water 300 g
- 2 tsp salt 12 g
- 1 tbsp sugar 14 g
- 1 tbsp avocado or olive oil 15 g, plus more for the pan
- 3 ⅛ cups bread flour 400 g
- ¾ cup all-purpose flour 100 g
Instructions
Cooking
- Mix. Whisk starter, water, salt, sugar, and oil, then stir in both flours until a shaggy dough forms.
- Rise. Cover and let rise 4 to 6 hours until doubled.
- Shape. Roll into a log and place seam side down in an oiled 9 by 5 inch pan. Let rise 1 to 2 hours until 1 inch above the rim.
- Bake. Bake at 375 degrees F for 30 to 35 minutes until golden and 190 degrees F in the center.
- Cool. Cool in the pan 5 to 10 minutes, then fully on a rack.
Notes
Substitutions: Use all bread flour for a chewier loaf, and honey in place of sugar.
Tips: Wait until the dough crowns an inch above the pan before baking. Brush the warm crust with butter for extra softness.
Storage: Store 3 to 5 days at room temperature or freeze slices.