(The Softest!) Sourdough Sandwich Bread
The simplest and softest sourdough sandwich bread I have tried to date! This loaf has just a touch of oil and sugar, and is leavened using ONLY sourdough starter. If you're looking for a homemade sourdough sandwich bread that is spongy and toasts like store-bought, look no further!Makes 1 loaf.
Servings: 8
Ingredients
- 285 grams water
- 70 grams active sourdough starter
- 16 grams sugar
- 12 grams oil (see note)
- 500 grams bread flour
- 13 grams salt
Directions
- Combine the water, starter, sugar, and oil in a large bowl. Add the flour and salt and mix until no dry flour remains. Mix with your hands if it becomes too difficult to do with a spoon. 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.Grease an 8 by 4-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 with a towel. Let rise until the dome comes up 1-inch above the rim of the pan. Bake in a 375 degree oven for 45-50 minutes, until baked through and browned.Cool for 10 minutes in the pan, then invert to release and cool completely on a wire rack.
Notes
The type of oil you use is really flexible here. I usually do olive oil, but vegetable oil, coconut (melted + cooled), canola oil, and avocado oil will all work!
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