Sourdough sandwich bread

Submitted by kjknits on July 16, 2007 - 11:29am

It's been a while since I've had the luxury of daily check-ins with TFL. Lots going on this summer, and actually I really don't have the time even now! But I made some sourdough sandwich bread today for the first time (so far I have only made rustic loaves with my starter), and I wanted to get the recipe written down and share it with anyone else who might like it.

I already have a favorite sandwich bread, but wanted to try using my homegrown 100% hydration starter in a sandwich loaf. Specifically, I wanted to use my starter in my favorite sandwich bread. I started with a google search and came up with a method for using starter in your favorite recipe. The website (which I can't find now, typical) stated that this was a method modified from one in Sourdough Jack's Cookery. Take 2/3 of the flour from your recipe and add it to all of the water, plus 1 cup of active starter. Stir, cover, and set on the counter overnight. Then add the rest of the ingredients and proceed as usual. This method as written, however, only allowed for a 10 minute rest after mixing, followed by final shaping. I wanted a bulk fermentation followed by shaping and a final proof. So, here's what I did, using amounts from my recipe:

Night before baking:

Combine 1 C starter (at feeding time, I feed mine every 12 hours at a 1:4:4 ratio) with 4 C KAF bread flour and 2 C Brita-filtered water at room temp (or it might have even been straight from the fridge). Stir, cover with plastic wrap and leave out overnight.

Day of baking:

Pour sponge mixture into mixer bowl and add 1/4 C melted butter, 2 TBSP sugar, 2 tsp kosher salt, and 1 C flour. Mix until combined, then add remaining cup of flour until dough is fairly stiff (my usual yeast-raised dough uses about 6 C flour and 2 C water, plus 1/4 C melted butter, for around a 35% hydration level). The dough will clear both the sides and bottom of the bowl. Knead at speed 2 for about 4 minutes or until dough passes the windowpane test. Transfer to oiled bowl and let rise in warm place until doubled, around 2 hours.

Shape into loaves and place into greased pans. Let rise for about an hour, or until light and risen nicely, then bake at 375.

This bread is tangy but not terribly sour. It tastes a little like Panera's sodo, actually, but is less chewy and has a very thin and soft crust. Moist, tender and fine crumb. Can't wait to try it in a ham sandwich!

sodosandwich1

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Submitted by AnnieT on July 16, 2007 - 7:51pm.

sourdough sandwich bread

Katie, you're back! I've missed you and your always interesting comments. The sandwich loaf looks lovely and of course I will have to copy down your instructions and give it a try. Did you add any whole wheat flour? My daughter-in-law only buys ww bread and if I sneak in a cup of white ww flour I can tell her it is healthy when I make the grandgirls a sandwich. Have to tell you about my near disaster today. I don't know whether you saw the lovely loaf Will Wraith made and showed on the site? I decided if a 10 year old could do it so could I, and today was the day. I managed the french fold quite nicely and realized the dough was rather wet - but I didn't have the sense to add enough flour to correct it. Just added some to the counter to stop it sticking. Plus the day turned out hotter than I expected and suddenly I had some very abundant dough. I did 2 sretch and folds and shaped it with TT's parchment and towels couche and put the whole deal into the frig for a couple of hours. Didn't slow it down at all so I figured it was going to be a big mess anyway so I slashed it really deeply and baked it on the hot stone. For some reason it didn't deflate, but it was a huge wide loaf. I also accidently sprayed the oven with oil (!), not one of my better moments. Anyway, the bread has a nice yellow crumb, very tender, and I cut it into pieces to share with the other geezers here in the park. They don't care that it was nothing at all like Will's loaf! A.

Submitted by Dolly on July 18, 2007 - 12:21am.

I tried your recipe

I just grew a new starter and it was ready to be used - 3 weeks old and really bubbly. I tried your Sourdough Sandwhich bread recipe and it turned out fantastic. In fact I'm going to have to make it again soon because the kids ate most of two loaves. And it is hot!!! this summer, two weeks of heat with no break in sight, and I'm baking bread. This has become the kids new favourite bread. Thanks so much for posting your recipe!!! ( I had it with corned beef and it was terrific)

Dolly

Submitted by kjknits on July 19, 2007 - 11:45am.

Hi Annie and Dolly, and

Hi Annie and Dolly, and thanks for the comments! Annie, I'm glad your bread still turned out tasty! And Dolly, thanks for trying my recipe! I can't wait to make it again. It's, as I like to say, "delish".

Katie in SC

Submitted by AnnieT on July 19, 2007 - 8:16pm.

sourdough sandwich loaf

Katie, I made your bread and wanted to tell you how well it went. I did substitute 1c of white ww flour, hope you're not offended. When my recently adopted ancient cat Henry told me he was starving to death at 6am I lurched into the kitchen to find the sponge trying to push the plastic wrap off the bowl! I am NOT a morning person so I put it into the refrigerator to cool off and went back to bed. I wasn't sure how stiff the dough was supposed to be but worked in as much flour as I thought, then I did 3 stretch and folds (over 2 hours) and let the dough double. My pans are the smaller size and I thought I could make 3 loaves, but after a while I could see that they weren't going to make it. Executive decision time - I grabbed all three and kneaded them together and made 2 lovely loaves. I think I could have let them proof a bit longer but they rose nicely and the taste is lovely. I am off to read the instruction book so that I can post the pictures. LOL. Thanks again, A

Submitted by kjknits on July 20, 2007 - 5:25am.

Oh, can't wait to see your

Oh, can't wait to see your pics, Annie! I'm so glad it came out well for you!

Katie in SC

Submitted by browndog on July 20, 2007 - 5:35am.

It is a great-looking loaf,

It is a great-looking loaf, Katie. Your description sounds like it's just what a sandwich bread ought to be, and I'm another one planning to try it sometime. Also looking forward to Annie pictures--I hope she sneaks in one of the cats..!

Submitted by bluezebra on July 22, 2007 - 9:36pm.

Hi Katie! This looks beautiful as usual!

I will try making this during the coming week. I made your sourdough English muffins again yesterday and they turned out spectacularly!!! Not because I'm an awesome baker but because your recipe rocks!

I actually just started a blog site and it's my inaugural post! LOL. Anyways if you want to visit and lend some of your terrific knowledge I would love it. www.mulliganstewme.blogspot.com

I'll let you know how the sandwich bread turns out this week. Stinky seems to be gaining "power" lol!