Soft Sourdough Sandwich Bread

A comforting and delicious homemade sourdough sandwich bread, perfect for sandwiches or toast.

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Cook Time 35

Total Time 15

Servings: 10 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 150

600 g lukewarm water
200 g active sourdough starter Ensure the starter is active and bubbly.
80 g honey or pure maple syrup
40 g avocado oil or any mild-flavored oil
1050 g bread flour Sifted and leveled. Unbleached all-purpose flour can also work.
24 g salt

Feed your Sourdough Starter and prepare a Levain.
In a large bowl, combine the lukewarm water, sourdough starter, honey, and oil. Add the flour and salt, then mix until a shaggy dough forms. Allow it to rest for 30 minutes.
Perform several stretch and fold actions on the dough every 30 minutes for the next 2 hours.
Cover the dough and let it rise at room temperature for about 4-6 hours until it has doubled in size.
Place the dough in the fridge overnight (12-18 hours) to cold proof.

Remove the dough from the fridge, shape it into loaves, and place them in greased bread pans. Let them rise at room temperature for 2-3 hours.
Preheat your oven to 450°F (232°C). Score the tops of the loaves and bake for 30-35 minutes until golden brown.

Serving: 1gCalories: 150kcalCarbohydrates: 30gProtein: 4gFat: 2gSodium: 150mgFiber: 1gSugar: 2g

For longer storage, keep the bread at room temperature in a bread box or cloth bag. Slices can be frozen in an airtight bag.

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