Soft sandwich sourdough bread is a delightfully tender and versatile loaf. It has a subtle tang from the sourdough starter, a soft crumb that slices easily, and a light, golden crust. This bread is enriched with ingredients like honey and avocado oil which make it softer and less chewy than traditional artisan sourdough. It’s perfect for sandwiches, toast, or even French toast, offering a balance of flavor and texture. You get the tang of sourdough with the softness of traditional bread.
For the best soft sourdough sandwich bread, a kitchen scale ensures your dough has the perfect hydration and ingredient balance, leading to predictable results and a superior loaf! This scale is perfect and affordable! I resisted the scale for a long time but now I see it makes it so much easier!
Why Weighing Ingredients is Better Than Using Cups
- Precision:
- Weight measurements are exact, eliminating variability caused by how ingredients are scooped or packed into a measuring cup. For example, flour can compress or aerate, leading to significant weight differences in a “cup.”
- Consistency:
- Baking is a science, and even small deviations in ingredient ratios can affect the outcome. Weighing ensures consistency every time you bake.
- Efficiency:
- Weighing is quicker and reduces the number of tools used. You can measure directly into your bowl, avoiding multiple cups and spoons.
- Universal Accuracy:
- Recipes using weight measurements are consistent globally, regardless of regional cup sizes (which can vary slightly between countries).
- Liquid and Solid Measurements:
- Weighing works equally well for liquids and solids, removing confusion about measuring sticky or dense ingredients like honey or sourdough starter.
Ingredients:
- Active sourdough starter: 1/2 cup (100g)
- Warm water: 1 cup (200g)
- Avocado or Olive Oil: 1 1/4 tbsp (20 g)
- Honey: 1 tbsp (20 g)
- Bread flour: 3 1/2 cups (400 g)
- Salt: 1 1/2 tsp (8g)
Instructions:
- Mix the Dough:
- Using a stand mixer, combine the sourdough starter, warm water, milk, melted butter, and honey. Stir well to dissolve.
- Add the bread flour and salt. Mix until the dough comes together into a shaggy ball.
- Knead the Dough:
- Use a stand mixer with a dough hook for about 6-8 minutes.
- If you don’t have a mixer, mix by hand kneading on counter for 7-8 minutes until smooth.
- Let the dough sit for one hour covered.
- Stretch and Fold:
- After one hour stretch the dough, turn bowl 1/4 and repeat 3 times.
- Rest another hour and repeat stretch and fold process.
- Bulk Fermentation & Shape the Loaf::
- Lightly grease a 9×5-inch loaf pan.
- Place the dough in prepared pan and cover it with a damp towel or plastic wrap.
- Let it rise at room temperature until it doubles in size, about 8-10 hours (depending on the temperature and the activity of your starter).
- Bake the Bread:
- Preheat your oven to 375°F (190°C).
- Bake the bread for 35-40 minutes, or until golden brown and it sounds hollow when tapped.
- Optional: Brush the top with melted butter immediately after baking for a softer crust.
- Cool and Slice:
- Remove the bread from the pan and let it cool completely on a wire rack before slicing.
This bread is soft, slightly tangy, and perfect for sandwiches. Enjoy!
