Single Sourdough Sandwich Loaf
An easy, overnight sourdough sandwich bread loaf with a light, fluffy crumb and thin, soft crust. Perfect for toast, sandwiches, and more - with very little hands on time!
Servings: 16 slices
Ingredients
- 135g active sourdough starter
- 200g warm filtered water
- 20g avocado oil or melted butter
- 50g honey or maple syrup you can use less or none if you prefer! this gives a very subtle sweetness
- 6g salt
- 400g organic unbleached all purpose flour
Instructions
In The Morning or Early Afternoon
- Feed your starter so it's active and bubbly by the evening when you're ready to start the dough. I typically feed a 1:2:2 ratio (60g starter, 120g water, 120g flour) for baking.
In The Evening
- Combine the starter, water, avocado oil or melted butter, honey or maple syrup, and salt in a mixing bowl or stand mixer. Add the flour, using your hands to incorporate the last bit (if not using mixer).
- Knead the dough with the mixer (hook attachment) or your hands for about 5-8 minutes or until the dough is super smooth and pulls away from the sides of the bowl easily.
- Cover the dough with a lid, plastic wrap, or light towel and allow to rise overnight until at least doubled.
The Next Morning
- Line a 9 x 5" (1.5 qt) loaf pan with a strip of parchment paper cut to fit the widest side of the pant and long enough to hang over the edges & act as a sling, to easily remove the loaves. Set aside.
- Turn the fermented dough out onto a large, lightly floured surface. Gently tuck in the sides and roll up into a loaf shape, and place in the lined loaf pan.
- Cover with a light towel, and allow to rise until doubled (about 3 to 5 hours, can speed up in the oven on "proof" setting if you have it! but always follow the "doubled" visual).The loaf will rise more in the oven, but you're looking for the dough to be plump and smooth and filling up the sides of the loaf pan; almost to the top edge.
In The Early Afternoon
- Or once your loaf has doubled in the pan, preheat the oven to 400ºF. Transfer the loaf to the oven and bake for 28-30 minutes or until golden on the outside and an internal temperature reads 180ºF (the temp read helps so much!)
- Transfer to a cooling rack right away and allow the bread to fully cool to room temperature before slicing.
- Store the bread in an airtight container or ziploc bag. We typically keep at room temperature for the first 3-4 days then transfer to the refrigerator or freezer to keep it fresh.
Notes
After shaping your dough into a loaf and placing in the loaf pan, you can always hit the "pause" button by transferring to the fridge. Just be sure to bring the loaf out and resume with the next step about 3-5 hours prior to when you're ready to bake: letting it proof at room temperature.
