Making a sourdough sandwich loaf involves creating a dough with a tangy flavor and a soft, sandwich-friendly texture. Here’s a detailed recipe to guide you through the process:
Ingredients:
For the Sourdough Starter:
- 50g (about 1/4 cup) sourdough starter
- 50g (about 1/4 cup) water
- 50g (about 1/3 cup) all-purpose or bread flour
For the Dough:
- 500g (about 4 cups) bread flour
- 300g (about 1 1/4 cups) water
- 100g (about 1/2 cup) active sourdough starter
- 10g (about 2 teaspoons) salt
- 25g (about 2 tablespoons) sugar (optional, for a slightly sweeter loaf)
- 25g (about 2 tablespoons) unsalted butter, softened (optional, for richness)
Instructions:
Preparing the Sourdough Starter:
- Feed the Starter: Mix 50g sourdough starter with 50g water and 50g flour. Let it sit at room temperature until bubbly and active (usually 4-6 hours or overnight).
Making the Dough:
- Autolyse: In a large mixing bowl, combine the flour and water. Mix until just combined. Cover and let it rest for 30 minutes. This process is called autolyse and helps with gluten development.
- Mix the Dough: After autolyse, add the active sourdough starter to the dough. Mix thoroughly until the starter is well incorporated.
- Add Salt, Sugar, and Butter: Add salt and, if using, sugar and butter. Mix until the dough is smooth and all ingredients are fully incorporated. You can use the slap and fold technique or knead by hand for about 10-15 minutes.
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, performing stretch and folds every 30 minutes for the first 2 hours. The dough should roughly double in size and become airy.
Shaping the Loaf:
- Shape the Dough: Turn the dough out onto a lightly floured surface. Shape it into a loaf by flattening it gently 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 220°C (425°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 30-35 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.
Enjoy your homemade sourdough sandwich loaf!