Sourdough Sandwich Bread

 

Sour Dough Sandwich Bread

Sourdough Sandwich Bread

Cansanity
My children fondly refer to me as the bread zombie because I often get up in the middle of the night to have a piece of toast. And for me, this sourdough bread really brings on the serotonin! So if you enjoy eating excellent bread, try out this recipe. But be warned! It might bring out the zombie in you!
YIELD : 2 loaves
0 from 0 votes
Prep Time 10 mins
Cook Time 35 mins
Rise time: 4 hrs
Total Time 4 hrs 45 mins
Course lunch, snack
Cuisine American, Canadian
Servings 24 slices
Calories 129 kcal

Equipment

  • 2-8½"x4½" loaf pans
  • optional: KitchenAid stand mixer with dough hook attachment

Ingredients
  

For the levain:

  • 3 ounces sourdough starter (fed) which is approximately 3 tablespoons
  • 1 cup all-purpose flour
  • ½ cup water lukewarm

To make the bread:

  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 teaspoons yeast
  • cup skim milk powder
  • cups water lukewarm
  • 5 cups all-purpose flour if the dough is too sticky you can add up to ¼ cup additional flour

Instructions
 

The first day make the levain:

  • The evening before the day you plan on baking bread combine the starter, flour and water. (I like to use a glass 4-cup measure.) Stir to combine and then cover with a tea towel and leave overnight.

The next day:

  • If using a stand mixer fitted with a dough hook, combine the levain, sugar, salt, yeast, skim milk powder, water and flour in the bowl. Mix on low until combined and then turn the mixer on to medium and knead for 5-7 minutes.
  • If using your hands to knead, combine the levain, sugar, salt, yeast, skim milk powder, water and flour in a large bowl. Stir with a large spoon until combined and then knead with your hands for 5-7 minutes.
  • Put in a lightly greased bowl (I use butter) and cover with a tea towel. Let rise for 1½-2 hours or until close to doubled in size. (The size of the rise depends on many things. For instance, if your house is cool it may take longer.)
  • Cut the dough in half and gently form into a log and put into the prepared loaf pans. Cover with a tea towel and let rise for 1-2 hours. The bread should rise over the rim of the loaf pan, ideally about 1". Note: the height of the rise will vary from just over the rim to 1".
  • Preheat your oven to 375°F.
  • Make two deep slashes in the tops of each loaf of bread.
  • Bake for 30-35 minutes. The loaves should be golden brown. Remove from the oven, tip the loaves onto their sides and let cool 10 minutes. Remove from the pan and cool.
  • Serve warm or cold with a generous spread of butter.

Nutrition

Serving: 1-sliceCalories: 129kcalCarbohydrates: 26gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 205mgPotassium: 75mgFiber: 1gSugar: 2gVitamin A: 39IUVitamin C: 1mgCalcium: 27mgIron: 1mg
Keyword bread, sandwich, sour dough
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