I posted the recipe for the ultimate soft sandwich bread a little while ago and received many requests for a Sourdough version of the recipe. So, I am happy to announce that the first recipe in the Sourdough September Challenge of 2021, is the Sourdough Sandwich Loaf!! This loaf is soft and fluffy and yet still has a hint of the robustness attributed to naturally leavened bread. Perfect for making soft sandwiches for lunchboxes and great for those who like a softer and more understated crust.
500g AP or white bread flour
300g lukewarm water
32g melted butter OR olive oil OR sunflower oil
10g fine sea salt
80g liquid starter
1) Combine all dry ingredients and mix well.
2) Add the oil/butter and water to the flour mixture and mix into a basic dough. (The should be sticky but relatively firm).
3) Allow the dough to rest for 30 minutes and then add the sourdough starter.
4) Once the starter has been properly incorporated, the dough can start the bulk fermentation process.
5) Return to the dough every hour and give it a stretch and fold. The enrichments (sugar and oil/butter) will severely slow down the fermentation process and as such, bulk fermentation may take anything from 5 to 8 hours. (Note: The season will also impact on the rate of fermentation.)
6) Once the dough is light, soft, and airy, it is ready to be shaped. (approximately 5-6 hours in warm weather)
7) Gently remove it from the bowl and shape it into a log.
8) Place the dough in a loaf pan (greased with butter) and cover with a damp tea towel.
9) Allow the dough to ferment for a further 2-3 hours.
10) Bake at 190 C or 375 F for 40 minutes and until golden brown.
11) Remove the loaf from the oven and allow it to rest in the loaf pan for 15 minutes before gently turning it out onto a cooling rack.
12) Brush a teaspoon of butter over the surface of the hot loaf to further soften the crust and to give the bread a beautiful sheen.
13) Allow the bread to cool off completely before slicing.
Babette's Bread Ltd.