If you’re looking for an easier approach to making sourdough sandwich bread, here’s a simplified recipe that still yields delicious results with less effort:
Ingredients:
For the Sourdough Starter:
- 50g (about 1/4 cup) active sourdough starter (fed and bubbly)
For the Dough:
- 500g (about 4 cups) bread flour
- 325g (about 1 1/3 cups) water
- 10g (about 2 teaspoons) salt
- 25g (about 2 tablespoons) sugar
- 50g (about 1/4 cup) unsalted butter, softened
Instructions:
Preparing the Sourdough Starter:
- Feed the Starter: If your sourdough starter is not active, feed it and let it sit at room temperature until it’s bubbly and active (usually 4-6 hours or overnight).
Making the Dough:
- Mix the Dough: In a large mixing bowl, combine the flour, water, and active sourdough starter. Mix until just combined. Cover and let it rest for 30 minutes.
- Add Salt, Sugar, and Butter: Add salt, sugar, and softened butter to the dough. Mix until all ingredients are fully incorporated. You can use a stand mixer with a dough hook for about 5-7 minutes or knead by hand for about 10 minutes. The dough should be smooth and slightly sticky.
Bulk Fermentation:
- First Rise: Cover the bowl with a damp cloth or plastic wrap. Let the dough rise at room temperature for 4-6 hours, or until it has roughly doubled in size. You can stretch and fold the dough a couple of times during the first hour to help develop gluten, but this step is optional for simplicity.
Shaping the Loaf:
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a loaf by gently flattening it into a rectangle, then folding the sides into the center and rolling it up tightly.
- Final Proof: Place the shaped dough into a greased loaf pan. Cover it loosely with a damp cloth or plastic wrap. Let it rise at room temperature until it has risen above the rim of the pan, usually 2-4 hours.
Baking:
- Preheat the Oven: Preheat your oven to 190°C (375°F) with a rack in the middle position.
- Bake the Bread: Score the top of the loaf with a sharp knife or a razor blade. Place the loaf in the oven and bake for 40-45 minutes, or until the crust is golden brown and the internal temperature reaches about 95°C (200°F).
- Cool the Bread: Remove the loaf from the oven and transfer it to a cooling rack. Let it cool completely before slicing to allow the crumb to set properly.
Tips:
- Hydration: Adjust the water content if needed, depending on your flour type and climate. The dough should be slightly sticky but manageable.
- Temperature: The ambient temperature can affect fermentation times. Colder environments will slow down the rise, while warmer ones will speed it up.
- Flour: You can substitute part of the bread flour with whole wheat or other types of flour for a different flavor and texture.
This recipe simplifies the sourdough process by minimizing the handling of the dough and using straightforward mixing and proofing steps, making it more accessible for beginners while still producing a tasty sourdough sandwich loaf. Enjoy!