I love a gorgeous loaf of beautifully scored sourdough just as much as the next guy, but I may also get weak in the knees for a soft, fluffy, loaf of sourdough for sandwiches. Almond butter and honey, turkey and avocado, oh boy I think I need to run to the kitchen really quick! I LOVE a sandwich, and what could possibly hold all of those delicious fillings the best? That’s right… a perfectly soft enriched sourdough sandwich bread.
I’ve tried a few different recipes in the past, and they would often be a bit dense for my liking, or just not all that flavorful. So after baking this one for a while, it was time to share the goodness with all of you.
I make my leaven at night before bed and leave it in the oven (off) overnight. First thing in the morning I start my bread, and I have two gorgeous loaves before bedtime… ready for lunch the next day (and a little sliced slathered in butter for me while it’s still warm).
soft + fluffy sourdough sandwich bread
- 2 loaf pans
- 1 stand mixer + dough hook
- 1 kitchen scale
- 700 g water
- 150 g fed (active/bubbly) starter (your leaven)
- 15 g sugar
- 12 g salt
- 1/2 cup melted butter
- 1015 g flour I use organic AP
- Make your leaven the night before using 25 g starter, 120 g water, and 120 g flour. The next morning, add water, leaven, sugar, salt, melted butter, and flour into a mixing bowl and using the dough hook on your stand mixer, let the dough knead on medium speed for about 10 minutes. Remove from the mixer but leave in the bowl, cover with a dish towel and place in the oven (off) for 5 hours. Take dough out on floured surface, cut in half, and stretch the dough into a rectangle. Trifold the dough and place each half into a buttered loaf pan. Place back into the oven (off) and cover with dish towel. About 5 hours later, the dough should be very risen! Remove from oven, and preheat to 385. Bake both loaves together for 45 minutes. Rub with a stick of butter right out of the oven, and leave to cool for at least 30 minutes. Slice and store for easy use!