My soft sourdough sandwich bread is so good it makes me reminisce about my mother’s bread recipe (lovingly called Grammy Bread by all the family members). This recipe is my adaption of the Farmhouse on Boon Sourdough Sandwich Bread. On its own, this recipe is simply divine, but with my special tweaks, this bread is on another level. It is pillowy soft with a slight tang and is mouthwatering toasted with butter and honey.
Type: Bread
Difficulty: Medium
Yield: 2 standard sized loaves
★★★★★
Ingredients
Directions
To a stand mixer, add all of the ingredients. I like to add the flour last so that I can add a bit less or more depending on my starter’s hydration.
Knead until the dough is stretchy and smooth. You want it to pull away from the sides of the mixing bowl and be smooth and elastic – about 10 minutes. It should pass the windowpane test.
Allow the bulk rise to rise for 10-12 hours in a warm place, like on top of a stove or refrigerator.
Divide into two equal parts.
Shape by rolling the dough flat into a rectangle and rolling it up.
Add to parchment-lined or buttered loaf pans.
Second, rise for 2-4 hours at room temperature or until doubled.
Bake at 375 for 45 minutes or until golden on top. You can add an optional egg wash for more browning.
Allow to cool completely before slicing.
Notes
*Some people have said making two loaves is too much for their stand mixer to handle. This depends on the type of stand mixer you have. If you have a standard KitchenAid mixer, you may want to halve the recipe and make one loaf.
Use really soft coconut oil so it blends more easily.
Don’t over ferment the dough. It will turn into a wet, sloppy disaster that won’t rise well. Still edible. Maybe. It could also be turned into sourdough croutons.
When making the dough, using a stand mixer makes the process much easier and hands-off. You can also do this with your hands.
Happy Baking!
Feel free to message me here with any questions or concerns.
~ Leah Brooks
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