Crafting the perfect sandwich loaf
Sandwich bread is an essential staple in our household. In fact, I rely on this particular recipe more than any other in my collection. Bread has become a fundamental part of our family’s diet—so much so that I find myself baking approximately three loaves each week. That’s quite a bit of bread!
Making our own sandwich bread has been a game changer for us, allowing us to avoid the constant trips to the store for pre-packaged options every month. Not only does homemade bread taste far superior, but it also gives us control over the ingredients, ensuring everything is fresh and free from unnecessary preservatives. Plus, there’s something wonderfully satisfying about the entire process—from kneading the dough to smelling the aroma wafting through the house as it bakes. It truly has become a cherished routine for our family, one that brings us together around the table.
Throughout my baking journey, I’ve experimented with various sandwich bread recipes, each one a stepping stone towards crafting my ideal loaf. I have enjoyed mixing and matching ingredients and techniques, immersing myself in the creativity of baking. The result of this exploration is a straightforward recipe that I absolutely adore. It features a balanced combination of flavors and textures while respecting my busy schedule.
What I truly appreciate about this recipe is its simplicity; there aren’t an overwhelming number of steps to follow. Within approximately 10 hours, from the start of the process to the moment it’s ready to bake, I can have a delicious loaf on my hands. For those who have dabbled in sourdough baking, this timeframe is a delightfully quick turnaround, allowing plenty of time to enjoy other activities while waiting for the dough to rise to perfection.
Baking Loaves with a Busy Schedule
My routine for baking sandwich loaves revolves around timing it with our busy life. I start by feeding my starter around noon. It’s usually quite low, about a quarter cup, when I take it out of the fridge. I feed it 1 cup of warm water and 1 cup of unbleached all-purpose flour. This 1:4:4 ratio allows my starter to rise slowly and peak later than a 1:1:1 ratio, which gives me the ideal amount of starter to make my three loaves.
I mix the ingredients for my loaves around 8 o’clock in the evening. After mixing, I wait about half an hour to do one round of stretch and folds. That’s it! I’m not one to wake up at odd hours to stretch and fold the dough. I let it bulk ferment overnight on the counter in a bowl covered with a lid or a damp cloth; I personally prefer reusable cloth covers.
In the morning, after my coffee, I shape the loaves and place them into the loaf pans. I let them rest for about 2 hours in the fridge. Once chilled, I use my lame to score the loaves. Now they are ready to bake! I set my oven and put them in to bake.
Sourdough Sandwich Bread
Tools and Ingredients You’ll Need
- Tools
- Medium to large mixing bowl
- Bread whisk
- 9×5 bread pan (x2)
- Lid or cloth cover
- Lame or sharp knife
- Ingredients
- Active starter
- Unbleached all-purpose flour
- Warm water
- Honey
- Oil
- Salt
Once you have gathered all your ingredients and tools, it’s time to embark on your bread-making adventure. Begin by combining 1/3 cup of active starter, 1 1/3 cups of warm water, and 1/4 cup of honey in a mixing bowl. Stir the mixture until the honey is fully dissolved and the starter is well incorporated.
Next, introduce 1 1/2 teaspoons of oil, 2 teaspoons of salt, and 4 cups of unbleached all-purpose flour into the bowl. Using a bread whisk, mix the ingredients together until the dough becomes thick and shaggy. Once combined, cover the bowl with a clean cloth and allow the dough to rest for 30 to 45 minutes. This resting period allows the flour to absorb the moisture and begin its transformation.
After the initial rest, it’s time to work the dough through a method known as stretch and folds. Begin this process by gently grasping one side of the dough and stretching it upwards without tearing. Fold that stretched portion over the center of the dough. Rotate the bowl 90 degrees and repeat this stretching and folding motion. Continue this process for each side of the dough—top, bottom, left, and right—effectively folding the dough into itself. Repeat this until the dough feels smooth and elastic under your fingertips, a delightful tactile sign of its readiness.
Now we enter the bulk fermentation phase. Place your kneaded dough into a large bowl and cover it with a damp cloth to keep it moist. Set the bowl in a warm spot, allowing it to rise at room temperature for 8 to 10 hours. The duration will depend on the warmth of your kitchen, but patience will reward you with beautifully risen dough.
Once the bulk fermentation is complete, turn the dough out onto a lightly floured surface or nonstick pastry mat. Gently stretch it into a rectangle, and using your fingertips, dimple the surface to release any trapped air bubbles, allowing for an even crumb in your final loaf. When most of the air has been released, fold the edges of the dough into the center, creating a long, tidy strip that’s approximately the size of your bread pan. Roll this strip into a log shape, pinching the seams together to seal the edges.
Prepare your bread pans by greasing them with a light oil coating and dusting them with a sprinkle of flour. To tighten the dough log further, gently pull it against the counter’s surface. Carefully place the loaf seam-side down into the prepared bread pan. Cover it with a damp cloth again and let it rest for 1 to 2 hours in the refrigerator, allowing it to chill and develop a better texture.
Once your dough is chilled, it’s time for one of the most artistic steps—scoring the loaf. Using a bread lame or a sharp knife, create beautiful designs on the surface of your loaf or simply make a few strategic slashes. This scoring allows the bread to expand in the oven while baking, creating those lovely artisan loaf shapes.
Preheat your oven to 350°F, though keep in mind that this may vary depending on your specific appliance. For those who seek an extra touch of softness in their crust, consider placing a pan filled with ice cubes or cold water below the center rack in the oven. This technique produces steam, resulting in a wonderfully tender crust. Additionally, for a uniform square shape, you might cover the loaf with another bread pan of the same size, acting as a lid during the initial phase of baking.
When you’re ready, carefully place your loaf on the center rack of the preheated oven and let it bake for 45 minutes or until it develops a rich, golden-brown color. Once your bread is done, transfer it to a cooling rack. For a softer crust, you can drape it with a damp towel. Allow the bread to cool for at least 1 hour before slicing. This crucial step helps prevent deflation and ensures that each slice is perfect. Enjoy the fruits of your labor!
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Sourdough Sandwich Bread
Prep Time: 45 Min. – Rise Time: 10-12 Hours – Bake Time: 45 Min.
Ingredients
1/3 Cup Starter
1 1/3 Cups Water
1/4 Cup Honey
1 1/2 Tsp Oil
2 Tsp Salt
4 Cups Flour
Mix starter, water, and honey until dissolved
Add oil, salt, and flour. Stir until a thick and shaggy dough forms. Cover and let rest for 30 to 45 minutes
Perform stretch and folds. Cover and let bulk rise for 8 to 10 hours.
Turn out onto a lightly floured surface or pastry mat. Stretch into a rectangle. Use fingers to dimple to release air. Fold and roll into a log shape and seal seams.
Prep bread pans (9×5). Tighten the log and place it in the bread pan seam side down. Chill in the fridge for 2 hours.
Preheat oven to 350°F. Score loaf with lame. Bake in the oven for 45 minutes or until golden brown.
Let bread cool for an hour before cutting to avoid deflating.
Meet Marissa
Hello, friends! I’m Marissa, a stay-at-home mom with two feral, energetic kids. I spend my days chasing after my little ones and our chickens, baking, and learning how to garden. I’ve developed a passion for baking for my family, and I’ve decided to share my journey and the recipes I love with all of you. I hope you enjoy it!
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