Soft Sourdough Sandwich Bread (Volume Measurements!)
A soft and fluffy sandwich loaf leavened entirely with a sourdough starter. This recipe uses volume measurements.Makes 1 loaf.
Servings: 8
Calories: 277kcal
Ingredients
- 1 ¼ cups water
- ½ cup bubbly, active starter
- 1 tablespoon sugar
- 2 tablespoons oil
- 4 cups bread flour (spooned and leveled)
- 2 teaspoons salt
Directions
- In a large bowl, combine the water, starter, sugar, and oil. Add the flour and salt and mix until no dry bits of flour remain. Cover and rest for 15-30 minutes, then perform a round of stretch and folds to form the dough into a tight ball. Cover and let rise at room temperature until doubled in size, about 8-12 hours.Grease a 9 by 5-inch loaf pan. Turn the dough out onto a lightly floured surface and shape into a log. Place seam side-down in the prepared pan and cover well. Let rise until the dome comes 1-inch above the rim of the pan. This will take about 2-3 hours. Bake on a lower rack in a 375 degree oven for 45-50 minutes, until baked through to an internal temperature of 200 degrees and browned to your liking. If it's browning too quickly, you can cover the top with foil. I usually cover mine for about 20 minutes into baking since my kids like a soft crust!Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.
Notes
If you prefer a split loaf, you can score this straight down the center before baking - this will also give you a more controlled rise.
Nutrition
Calories: 277kcal (14%) | Carbohydrates: 50g (17%) | Protein: 8g (16%) | Fat: 5g (8%) | Saturated Fat: 0.4g (3%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 585mg (25%) | Potassium: 63mg (2%) | Fiber: 2g (8%) | Sugar: 2g (2%) | Vitamin A: 1IU | Calcium: 11mg (1%) | Iron: 1mg (6%)
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