Sourdough Sandwich Bread
A soft and sturdy sourdough bread perfect for sandwiches, toast, or enjoying with butter.
Equipment
- Stand Mixer
- Baking Loaf Pans
- Mixing Bowls
Ingredients
- ½ cup butter softened or coconut oil
- 2 Tbsp. honey or sugar
- 1 Tbsp. salt
- 1 cup sourdough starter active and bubbly
- 2 ½ cups water
- 8 cups all-purpose flour
Instructions
- In a stand mixer, combine softened butter or coconut oil, honey or sugar, salt, and sourdough starter.
- Pour in water and gradually add all-purpose flour until well mixed.
- Knead the dough on low speed until integrated, then increase speed and knead for about 10 minutes until smooth and stretchy.
- Place the dough in a warm area and let it rise for 10-12 hours, ideally overnight.
- After the first rise, punch down the dough, divide it into two portions, and shape into loaves.
- Allow the shaped loaves to rise at room temperature for 2-4 hours until doubled in size.
- Preheat the oven to 375°F and bake the loaves for approximately 45 minutes until golden brown.
- Allow the loaves to cool completely before slicing.
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Notes
Store bread at room temperature for up to 3 days, or freeze for up to 3 months.