Best Sourdough Sandwich Bread Recipe

---

Supplies needed:

Digital scale

Large mixing/dough bowl (ideally clear so you can track rising progress)

(optional): Danish whisk

Loaf pan

Ingredients:150g sourdough starter (fed anytime in the last few weeks)

325g water

450g all-purpose flour

15g pink Himalayan salt

Using a Danish whisk, stir together starter and water in a large mixing bowl. Add flour and salt and combine until a rough dough has come together. Cover and allow to rest for 30-60 minutes. 

 
Option 1: gently form the dough into a smooth ball (just do it in the bowl, doesn’t have to be perfect), and recover, allowing to rise until doubled in size (8-12 hours). You can accelerate this process by turning your woven on to the proof setting and sticking the covered bowl in there. 

Option 2 (for a fluffier/airier crust with more holes: After the initial dough rest, imagine that the Dough is a square, and grasp one side at a time of it, stretching it up about 8-10” and then dropping across to the other side, rotate and continue until you have stretched all 4 sides. You can do this just the one time, or you can repeat 4 times, every 30 minutes. The more you stretch & fold, the more airy and holey it’ll be, but honestly, I don’t even stretch and fold half the time anymore because it’s so good without. Once stretches & folds are complete, cover and leave to proof for 8-12 hours or until doubled in size.Once dough is risen, preheat oven on bake to 500 degrees. Meanwhile, pour your dough out onto a floured surface, and gently stretch out into a rectangle, about 1” thick. Fold the left and then the right sides into the center, overlapping one another, and then roll the dough into a loaf shape, gently tightening as you roll. Place into a greased loaf pan, cover, and allow to proof for 30-60 minutes, or until loaf is fluffy, and just reaches the top of the loaf pan rim.Place into the oven, and immediately lower the temperature to 400 degrees. Bake for about 25 minutes, or until the internal temperature reads 190 degrees. Remove and immediately rub a stick of butter over the top of the crust, which will help soften it. The difference is so noticeable. Turn the loaf out onto a cooling rack, and try to keep yourself from devouring it. If you try this, be sure to let me know what you think and if you agree that it is in fact, the best sourdough sandwich bread recipe.