Sourdough Sandwich Bread

Sourdough Sandwich BreadThis soft and tender sourdough sandwich bread is perfect for daily use while maintaining that delicious tangy sourdough flavor. Baked in a loaf pan, it produces a less crusty exterior ideal for sandwiches and toast.Ingredients:200g active sourdough starter (100% hydration)375ml warm water2 tablespoons honey or sugar2 tablespoons olive oil or melted butter1 teaspoon salt500g bread flour1 teaspoon baking soda (optional, for extra softness)See more on the next pageAdvertisementInstructions:Prepare the dough: In a large mixing bowl, combine the active sourdough starter with warm water. Stir in honey and olive oil until well mixed.Add dry ingredients: Add salt and gradually incorporate the bread flour, mixing until a soft dough forms. If using baking soda, add it with the flour.Knead the dough: Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be softer than traditional sourdough.First rise: Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 4-6 hours until doubled in size.Shape the loaf: Gently punch down the dough and shape it into a loaf. Place in a greased 9×5 inch loaf pan.Second rise: Cover and let rise for 2-3 hours until the dough crowns above the pan edges.Preheat and bake: Preheat oven to 375°F (190°C). Optional: brush the top with melted butter for extra softness.Bake: Bake for 35-40 minutes until the top is golden brown and the internal temperature reaches 190°F (88°C).Cool: Remove from pan and cool on a wire rack for at least 1 hour before slicing.Tips:For extra softness, add a tablespoon of milk powder to the flourStore in an airtight container for up to 5 daysSlice with a sharp serrated knife for clean cutsToast lightly to enhance the sourdough flavor