Sourdough Sandwich Bread
Sourdough Sandwich Bread for your Pantry!
Equipment
- 1 Loaf Pan
- 1 Tea Towel or any cloth to cover your bread
- 1 Dough Whisk (Optional)
- 1 Silicone Mat (Optional)
- 1 Bread Slicing Guide (Optional)
Ingredients
- 70 Grams Sourdough Starter
- 300 Grams Warm Water
- 1 Tbsp Local Raw Honey
- 500 Grams Organic Flour
- 10 Grams Olive Oil Extra Virgin
- 1 Tsp Sea Salt
- 1 Tbsp Butter (Optional, used after the bread is baked.)
Instructions
- First measure out starter in bowl.
- Mix warm water, honey, oil and salt together until completely dissolved.
- Then add flour. Mix roughly with dough whisk and finish mixing with your hands.
- Cover with warm damp cloth and let sit for 30 minutes.
- After 30 minutes, uncover and need 5-10 times or until the dough comes nicely together and forms a ball. Place back in bowl, cover with a damp cloth and let rest overnight for 8-10 hours.
- Once it has rested and risen, gently pull dough out and kneed it roughly forming a rectangle. This helps press air out of it.
- Place into an buttered loaf pan and let rest for 1-2 hours.
- Heat oven to 350 Degrees about 10 minutes before loaf is done rising.
- Once risen, place in a 350 degree oven for 45 minutes.
- Once nicely brown on top, allow it to cool for 20 minutes then take it out of the loaf pan and put it on a rack to finish cooling.
- At this time you can take a tablespoon of butter and rub it on top of the bread. It will melt and make the crust softer, plus add some flavor.
- Wait until completely cool to cut. (Typically an hour or two.)
Notes
Nutrition
Serving: 1gCalories: 185kcal
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